Brewer's Fork occupies a small cement building in Charlestown, built around a wood-roasting setup that handles both the pizzas and a rotating list of small plates. The Freebird — smoked chicken, pickled collard greens, mozzarella, Alabama white sauce, and pork cracklins — sits alongside a Spicy Clam pie made with local clams and a classic meatball pizza with red sauce and mozzarella.
Beyond pizza, the kitchen turns out wood-roasted Maine mussels, shawarma-style chicken thigh, and an NH pastured Wagyu burger using beef from Arkhive Farm. A daily-changing local cheese board, house-made bacon, and house-made pickled vegetables round out a menu that leans on regional sourcing. The restaurant also keeps a rotating draft list, pairing craft beer with the wood-fired pies it's known for.
Beyond pizza, the kitchen turns out wood-roasted Maine mussels, shawarma-style chicken thigh, and an NH pastured Wagyu burger using beef from Arkhive Farm. A daily-changing local cheese board, house-made bacon, and house-made pickled vegetables round out a menu that leans on regional sourcing. The restaurant also keeps a rotating draft list, pairing craft beer with the wood-fired pies it's known for.