Brews & Brine Recap

Written By Malia Paasch McGee

Brews & Brine Recap: A Celebration of Flavor, Sustainability, and Community

This past Saturday, The Birch hosted one of our favorite events yet—Brews & Brine, an afternoon dedicated to pairing exceptional craft beer with the freshest local oysters, and diving into the stories behind them.

We welcomed Matheson Oyster Company, a female-owned business led by owner Sarah Matheson, who brought their incredible Wave Lengths oysters straight from our local waterways. During the panel discussion, Sarah shared insight into their sustainable aquaculture practices—from careful site selection to nurturing the coastal ecosystems that make their oysters thrive. One fascinating takeaway? This batch of Wave Lengths had a touch less salinity than usual thanks to recent rainfall, which brought more fresh water into the bay.

Sarah Matheson-Harrison and Eric Harris of Matheson Oyster shucking oysters.

Sarah Matheson-Harrison and Eric Harris of Matheson Oyster

Hand holding a beautifully shucked oyster
Plate of oysters on the half shell

Amber, of Makers Meals, guided the panel with a focus on sustainability in food and beverage. She asked Wheatland Spring Estate Brewery—run by a husband-and-wife team—about their Grain Alliance affiliations and how their farm-first philosophy shapes their brewing. The conversation was both inspiring and eye-opening, connecting the dots between land, water, and what ends up in our glass.

Styled Grazing Board with bread, vegetables, and greens.
Plate of oysters with mignonette

I, Malia, spoke about my favorite part of hosting events like this—bringing people together. It’s about more than what’s on the table; it’s about creating moments where flavor, community, and conversation naturally come together.

Oyster shcukers and guests talking about oysters

And of course, Fifi stole the show with her stunning grazing board that flowed beautifully from sea to land—starting with delicate pintxos, then easing into charcuterie, cheeses, and all the accompaniments you could dream of.

Grazing board shot with vegetables, pinxos, bread, lemon, greens.

The beer lineup from Wheatland Spring was the perfect match for the oysters and grazing board, showcasing the thoughtful, nuanced approach of Virginia’s first estate brewery. Guests enjoyed a curated bottle flight featuring:

Wheatland Springs bottles, four of them lined up on the bar.

  • Du Champ – Open-Fermented, Mixed-Culture, Blended Grisette (4.2% ABV)

  • Good Days To Come – Open Fermented Citrus Witbier (4.9% ABV)

  • Merveille Batch Two 2021 – Open Fermented Farmhouse Ale (6.3% ABV)

  • Tone Poem – 5-Year Blended Farmhouse Ale (9.5% ABV)


On draft, we poured:

  • Adorn – Italian Pilsner (5.3% ABV)

  • Streamline – American Pale Ale (5.5% ABV)

Some of these beers were aged and others no longer in production, making the tasting a rare treat.

A bunch of glasses raised to cheers with frothy beer in snifters.

Brews & Brine wasn’t just about pairing oysters and beer—it was about celebrating the people who care deeply about what they create and the environment that supports it. We can’t wait to host another.


Collaborators:

Amber Breitenberg - Makers Meals
(all photo credits to Amber!)
John Branding - Wheatland Springs
Malia McGee - The Birch Bar
Sarah Matheson-Harris - Matheson Oysters
Fifi - Hungry Fifi
Allied Craft Distribution

Malia Paasch McGee

Malia is a lover of all fine food, beverage, and hospitality. She opened The Birch in January of 2011 when she was 22 years old. Since then she has opened Four Eleven York, a boutique inn and restaurant with her husband and has served on many community associations, including founding the Chelsea Business Association.

Next

All About Cider