Blink, and you might miss the debut of a brewery in New Hampshire. We're up to 33 at last count—everything from nano-breweries to national brands—with more on tap.
Follow New Hampshire's Brewery Map to sample fresh, inspired beers from Seacoast stalwart Redhook Ale Brewery to newly expanded White Mountains gem Woodstock Inn Station & Brewery, where you can spend a weekend learning to brew. Anheuser-Busch's Merrimack plant is famous for its tours and Clydesdales. And at upstart breweries statewide, beer geeks can be first to taste creations like Stoneface India Red Rye Ale or Kelsen Battle Axe IPA.
In 1982, ER doctor Peter Oldak planted a half-dozen grapevines and launched an agricultural industry that now lures wine lovers to New Hampshire's countryside. His Jewell Towne Vineyards remains one of the "must" stops on our Wine, Cheese & Chocolate Trails, which showcase beautiful vineyards, rustic farms and sweet pastures. These ready-made itineraries allow you to meet fruit growers and winemakers who have proven New Hampshire can cultivate the grapes needed to formulate exceptional wines.
Along the way, you'll discover New Hampshire also has stellar producers of alcoholic ciders and honey wines. Raise a glass to summer at Moonlight Meadery, where honey meads are named to suit every mood from Dreamy to Frisky.
Farm to Restaurant
When seafood is boat fresh, greens are still dewy from the fields, eggs are plucked from cage-free family farms, syrup is tapped from local maples, and yogurt and cheese are farm-made with artisan attention to detail, you can anticipate a memorable meal. New Hampshire chefs embrace the farm-to-restaurant philosophy, and “eating local” is what we do.
New Hampshire’s Certified Local program highlights restaurants that are committed to supporting local agriculture so you can enjoy the freshest seasonal ingredients from New Hampshire farmers and food producers. The New York Times calls Cotton in Manchester a "can't miss" experience with a menu tied to the bounty of local farms. In the White Mountains, Margarita Grill’s Southwest-inspired dishes feature the freshest ingredients. Groups trust Courtyard Marriott Grappone Conference Center’s culinary team to customize menus that emphasize local cuisine.
At Robie Farm beside the Connecticut River, sixth-generation dairyman Mark Robie meticulously selects raw cow's milk for his soft cheeses cave-aged on ash planks. Follow the river south, and you'll discover another mid-seventeenth-century dairy that is pinning its future on cheese. Boggy Meadow Farm specializes in Alpine styles like Baby Swiss.
New Hampshire's Wine, Cheese & Chocolate Trails showcase nearly a dozen artisan cheese makers producing Toma, Swaledale, Jersey Jack, Brie, Gruyere... even award-winning Robiola-style goat cheese and fresh goat feta from pasture-raised dairy goats' milk. A visit to a creamery will inspire you if you're a serious cook or even if cheese is simply your favorite snack.
Long before the "handmade" food craze, New Hampshire chocolatiers were treating vacationers to original sweets. Sanborn's Fine Candies in Hampton has been pleasing beach-goers since the '50s, and the Swiss Fudge at Van Otis Chocolates in Manchester has been made with the same recipe since 1959.
Kids know Kellerhaus in Weirs Beach as the make-your-own sundae place. But they might not realize this enduring sweet shop has a place in New Hampshire ice cream history. In the early 1920s, Otto G. Keller was first in the state to handmake ice cream year-round from Lake Winnipesaukee ice he preserved with rock salt.