Liberati Osteria defies classification. It shrugs off convention and laughs at categorization. Is this an Italian restaurant in a brewery or the other way around? Are the beers themselves also wines? Is this traditional Italian cuisine or a modern twist? Oh, and who makes savory cannolis filled with fish rather than ricotta, anyway? Luckily, the answers don't matter — only the experience does. Liberati not only turns out its own housemade fresh mozzarella, bread, salumi, sausage and gelato, but it's also turning brewing on its head with beer/wine hybrids that owner Alex Liberati calls oenobeers. And they will trick and delight all of your senses as you smell and taste these creations, all of which are brewed with both grapes and grains. But don't let it bother you: By the end of the evening, you won't care about the difference anymore.