The Bier & Cheese Collective

Roast beef, manchego, artichoke tapenade and horseradish mayo on a brioche bun

Roasted marinated portobello mushrooms, gruyere, raclette, pesto and caramelized onions on sourdough

Maple bourbon ham, jowl bacon, pickles, emmenthaler and dijon on a brioche roll

Our take on the classic with avocado, chipotle mayo and the best bacon you've ever tasted on challah.

A new take on the classic muffuletta: olive tapenade, mortadella, Emmenthaler swiss, red lettuce and oil and vinegar on a toasted ciabatta bun.

Turkey, capocollo, pickled onions and peppers, provolone and mayo on a baguette

Cave aged gruyere, roasted brussels sprouts, caramelized onions and sour cherry preserves on sourdough with a crispy cheese crust

Cave aged gruyere, rosemary ham and honeycup mustard on oatmeal pecan-raisin bread with a crispy cheese crust

Pepperoni, ricotta, fresh mozz, spicy roasted tomatoes, pesto and caramelized onions on garlic sourdough.

Locally produced porchetta, marinated veggies, cilantro, mayo and a nip of sriracha on a toasted baguette

Cheddar, brie, green apple and honey mustard on baguette

Grilled cheese on sourdough with Gruyere

Prosciutto di San Daniele, taleggio, arugula and fig spread on sourdough

Raclette, cheddar, roasted broccolini, onions and harissa on sourdough (has some heat)

Turkey, chevre, baby spinach, green apple and a hint of maple syrup on oatmeal pecan raisin bread

Truffled Vermont cheddar, mozzarella and a touch of decadent truffle honey on sourdough

The best freshly baked pretzel in NYC, served with spicy dijon.

Kale, roasted brussels sprouts, citrus vinaigrette, sun-dried cranberries, toasted pepitas and shaved grana

Fresh ricotta, pickled peaches, hot honey and crumbled almonds

With speck and garlic aioli

The squeakiest curds around served with warm sliced bread

A selection of our favorites. Comes with bread and garnish.

A selection of our favorites. Comes with bread and garnish.

Four of our favorites. Comes with bread, pickles and mustard.

Our large cheese and meat plate combined provides the perfect sharing plate! Comes with five cheeses, four meats, as well as bread, pickles, mustard and fig cake

Non alcoholic beer, low calories. 12oz can.

16 oz can. 4.7% abv

16 oz can. 7.1% abv

12 oz can. 6% abv

12 oz can. 5.1% abv

Made with millet, buckwheat and corn. 16 oz can, 6% abv

12 oz can, 6.7% abv

16oz can, 4.7% abv

Rich triple cream Brie with 70% butter fat

Classic French goat cheese with a velvety cream line and crumbly, fresh interior.

Very mild and creamy blue cheese from Germany

Mellow and sweet blue from Ireland

Coastal Cheddar is a rich, rugged and mature cheddar, handmade in the rolling hills on the stunning Dorset coastline, Coastal Cheddar is often characterized with a distinctive crunch – a result of the calcium lactate crystals which form naturally in the cheese as it matures. We're proud to call this our "House Cheddar"!

Classic English blue from the early 18th century. Not very strong but definitely has a solid bite.

English cheddar with caramelized onions and chives

Heavenly triple cream Brie from France. Buttery and salty with a slight funk.

Semi firm goat cheese from Spain soaked in wine.

The classic one with the holes :D

Sheep milk gouda from the Netherlands. Aged for one year, slight sweetness.

Creamy Dutch gouda made with cow, sheep, goat and buffalo milk

Our best selling Brie. Not a triple cream but eats like one. Mild and buttery.

Very earthy rather than the solid kick you get from other truffle cheeses.

The king of the blues. Super strong

Switzerland’s #1 most exported cheese. Nuttier than emmenthaler. Unpasteurized.

Made with cheddar, fresh goat cheese, and of course beer

Middle strength blue from one of the best cheese makers in the US.

Two year old bad boy from the Netherlands. Crunchy and salty but still melts in your mouth.

Gouda with truffles. Much less firm than classic gouda.

This truffle pecorino will really kick your cheese plate or pasta up a notch. Unpasteurized.

Really solid cheddar from Iowa. Grassy, sweet and crunchy.

Welsh cheddar with whole mustard seeds. Pairs great with a lager.

Pretty self explanatory. Manchego with fresh Rosemary on the rind.

People often think this cheese is a combination of blue and cheddar cheeses, but it is not. Mild and crumbly.

Unpasteurized double cream Brie from France. Earthy and mushroomy. Plays well with jams.

It’s a fresh chevre from upstate NY.

Fresh chevre with herbs

These are the best, squeakiest curds we've found. We serve them cold in our shop but you could fry them or make an amazing Poutine!

The youngest manchego, aged for four months. Refreshing, milky and grassy.

Cured in brown sugar, bourbon and a local maple syrup. Then smoked.

Salame Rosa is a cooked salami very similar to mortadella. Has pistachios.

Fra Mani is based in California and has a wide range of high quality, gourmet charcuterie. Coarsely cut with strong clove notes.

A classic imported from northern Italy. Salty, fatty and rich.

Is this the Spanish version of prosciutto or is prosciutto the Italian version of serrano? We may never know

Fatty masterpiece from our neighbors in New Jersey.

The Molinari family has been making gourmet meat in San Francisco since the 1896. For lack of a better description, this meat is very porky.

Salami with fennel seeds for that licorice-y kick.

Salami with peppercorns.

Classic evenly spiced salami.

Basically a smoked prosciutto. Slightly firmer. Really shouldn’t be missed.

More than a ham, a way of life

Aka gabagool, this is a slightly spicy pork neck aged in wine, so it’s softer than traditional salami

No joke this is probably one of the best salamis in the US.

Japanese sparkly soda with Yuzu lemon

Sparkling Japanese juice with Yuzu lemon and white peach

Gourmet jerky basically.

Pre-packaged Belgian waffle. We recommend microwaving for 20 seconds.

Served with spicy dijon.

Kale, roasted brussels sprouts, sun-dried cranberries, toasted pepitas, and shaved Reggiano.

Truffle ham, avocado, garlic aioli, and moliterno al tartufo.

Roasted asparagus, beets, chevre, and frisee.

Served with roasted tomato, avocado, bacon, and a hint of chipotle.

4 kinds of cheese paired wonderfully with 4 beers.

A daily selection of meat and cheese with assorted accompaniments.

Large cheese plate plus meat plate.

An ooey, gooey, and creamy mix of three kinds of cheese.

Tots, jowl bacon, queso, pickled jalapeno, and green onion.

Raclette, caramelized onions, cornichon, and dijon.

Truffled vermont cheddar, mozzarella, and a touch of truffle honey.

Maple bourbon ham, pickles, emmentaler, and dijon.

Cave-aged gruyere, roasted brussels sprouts, caramelized onions, and sour cherry preserves.

Ham, brie, and cultured butter.

Our classic with avocado, chipotle, and the best bacon you have ever tasted.

Turkey, jowl bacon, marinated onions, Emmentaler, and romaine.

Cave-aged gruyere, rosemary ham, and honey up on oatmeal pecan raisin bread.

Roasted bratwurst, beer braised kale, caramelized onions, and a roasted garlic tomato aioli.

Served with spicy Dijon.

Roasted asparagus, beets, Chevre, and frisee.

Kale, roasted brussels sprouts, sun-dried cranberries, toasted pepitas, and shaved Reggiano.

Served with roasted tomato, avocado, bacon, and a hint of chipotle.

Truffle ham, avocado, garlic aioli, and Moliterno al Tartufo.

3 of our favorites.

5 of our favorites.

4 of our favorites.

Large cheese plate plus meat plate.

4 cheeses paired wonderfully with 4 beers.

An ooey, gooey, and creamy mix of three cheeses.

A daily selection of meat and cheese with assorted accompaniments.

Tots, jowl bacon, queso, pickled jalapeno, and green onion.

Raclette, caramelized onions, cornichon, and Dijon.

Prosciutto di San Daniele, taleggio, arugula, and fig.

Truffled Vermont cheddar, mozzarella, and a touch of truffle honey.

Cotswold, caramelized onions, and bacon jam.

Maple bourbon ham, pickles, Emmentaler, and Dijon.

Cave aged Gruyere, roasted brussels sprouts, caramelized onions, and sour cherry preserves.

Turkey, jowl bacon, marinated onions, Emmentaler, and romaine.

Ham, brie, and cultured butter.

Cave-aged gruyere, rosemary ham, and honeycup on oatmeal pecan raisin bread.

Our classic with avocado, chipotle, and the best bacon you have ever tasted.

Roasted bratwurst, beer braised kale, caramelized onions, and a roasted garlic tomato aioli.

Alcoholic.

Non-alcoholic.

Cave aged gruyere, roasted brussels sprouts, caramelized onions, and sour cherry preserves.

Turkey, jowl bacon, marinated onions, Emmenthaler, and romaine.

Ham, brie, and cultured butter.

Cave aged gruyere, rosemary ham, honey cup on oatmeal, and pecan-raisin bread.

Our classic with avocado, chipotle, and the best bacon you’ve ever tasted.

Roasted bratwurst, beer braised kale, caramelized onions, and a roasted garlic-tomato aioli.

Served with spicy Dijon.

Roasted asparagus, beets, chevre, and frisee.

Kale, roasted brussels sprouts, sun-dried cranberries, toasted pepitas, and shaved reggiano.

Served with roasted tomato, avocado, bacon, and a hint of chipotle.

3 of our favorites

5 of our favorites

4 of our favorites

Large cheese plate plus meat plate.

A daily selection of meat and cheese with assorted accompaniments.

Raclette, caramelized onions, cornichon, and Dijon.

Prosciutto di san danielle, taleggio, arugula, and fig.

Truffled Vermont Cheddar, mozzarella, and a touch of truffle honey.

Cotswold, caramelized onions, and bacon jam.

Maple bourbon ham, jowl bacon, pickles, Emmenthaler, and Dijon.