But craft beer and fine dining not only coexisting, but working in tandem with one another — even collaborating with shared ingredients, fermentation techniques and menu pairings — is a much rarer occurrence. That you’ll find pretty much exclusively at Wicked Weed Brewing and Cultura, the brewery’s James Beard-nominated restaurant.

Since opening their original brewpub back in 2012, Wicked Weed — which is well-loved by craft beer fans for its Pernicious IPA and its extensive portfolio of sour beers — has expanded beyond just beer, pushing the boundaries of what a brewery is capable of by moving into cider, launching Vīdl, a line of natural wines, and offering diners a high-end tasting menu centered entirely around fermented ingredients at Cultura.

“Why do we do it? ‘Cause nobody told us we couldn’t,” co-founder Walt Dickinson said. “And it just seemed like the next thing to do. We wanted to just keep pushing ourselves to see what we were capable of.”