What's New at Twisted Horn

Come celebrate our One Year Anniversary all weekend long!

March 8-11


Thursday March 8th
Viking Game Night!!

Viking Themed Game Night
Food by Fatty Matty's Mobile Pizza & Catering
Viking Games with Knowhere Games & Comics and our own Game Master, Barrie Young Join our group Game Nights At Twisted Horn to be in the know!


Saturday March 10th
Mead/Cider Behind the Scenes Tours

Mead and Cider Behind-the-Scenes Tours
Mead Tours: 3pm and 5pm
Cider Tour: 4pm
Tours are limited to 15 people each. Tickets are $15 and are available for purchase in the tasting room ONLY.

Food by Street Chef California
Special Menu Items:  Embers-glazed Salmon Dinner Plate, Hidden Stones-glazed pork chops with apple sauce and Rosemary roasted potatoes.  Street Chef's Master Chef Yamac has taken our Hidden Stones peach ginger and Embers strawberry serrano ciders and created a special glazing sauce that complements the flavors of fresh salmon and excellently prepare pork chops.  


Friday March 9th
Barrel Release and Virtual Reality Night!!

Barrel Release Night and Virtual Reality games with Viveitup
Food by Baja Dogs
Special Menu Item: The Twisted Dog! A bacon wrapped
bratwurst smothered in sauteed onions and bell peppers,
topped with spicy brown mustard
Come taste our special barrel aged releases created especially for this party! Meads and ciders both abound, having aged in rye, brandy, and wine barrels. And we will have virtual reality archery and fantasy games in our newly decorated special event room called "Asgard". Put on the mask and be IN the game!

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Sunday March 11th
VIP Sunday Mead/Cider Pairing Brunch

  11-1:30PM Ticketed VIP Four Course Brunch with
The Etouffee Cafe

Tickets are $40
Limited to 40 attendees only!

First Course
Gravad Lax Toasts accompanied with Blue Cloak mead
(Sushi Grade Salmon cured in salt, sugar and dill lightly tossed with sweet mustard dill sauce. Served atop toasted baguettes with whipped ricotta cheese, lemon zest & juice)

Second Course
Baked Spinach & Cheese Mini Omelets accompanied with Mischief Maker cider
(Eggs, shallots, spinach, and cheddar cheese gently baked together)

Third Course
Potato Klubb accompanied with Maidenheim mead
(Norwegian Potato Dumpling with Danish ham browned in butter and garnished with chives)

Fourth Course
Traditional Ebelskivers accompanied with Crimson Frost cider
(Ebelskivers filled with whipped cream cheese and smothered with a lingonberry coulis)