Swine & Brine is returning for a fifth annual celebration of pork, seafood, and of course, beer! Join us on Saturday, April 27 for a local food feast, with a focus on oysters, pork dishes, and homemade sides, along with beer, cider, and prosecco.
Local restaurant lineup:
ZZQ: Housemade pork sausage over Boracho Beans
Saison: Pastrami pork ribs, pickled red cabbage & spicy Russian dressing
Rappahannock River Oysters: Oysters + crab cakes
Perch: Filipino pork bbq skewers w/ soy, sugar cane vinegar & garlic
Oak & Apple brought to you by Postbellum: Red Fresno spare ribs, apple coleslaw w/ Alaba
DDH IPA X
Earl Grey Brown Ale
Pithy in Pink
Pink Boots IPA
Blue Bee cider - Mill Race Bramble
Blue Bee cider - Rocky Ridge Reserve
Soda, water, juice, and iced coffee will also be available.
Because of the special event license required to serve outside alcohol, no to-go sales will be available during Swine & Brine, to include bottles, cans, growler or crowler fills. We apologize for any inconvenience this may cause, but we hope you’re able to visit us on Friday or Sunday to stock your fridge!
Swine & Brine is open to the public, free to enter, family friendly, rain or shine! Leashed, well-behaved dogs are welcome on the patio, but pets are not permitted inside the taproom.
Food and drink tickets will be available for purchase by cash or card for $6 each. One ticket can be exchanged for one beverage or food item. (Some larger dishes may cost two tickets.)
Interested in volunteering? Sign up now and you'll get an exclusive custom T-shirt, free food, and extra tickets to use how you'd like.
All oyster shells are being recycled through VCU's Virginia Oyster Shell Recycling Program in support of Chesapeake Bay restoration, building oyster sanctuaries.
Parking may be limited throughout Scott’s Addition, so consider planning alternate transportation, and please don’t drink and drive!