I had the pleasure and honor of finally meeting Gérard Rubaud today thanks to my friend Marcus, something that I’ve been wanting to do for some time now. Gérard is a 78 year old French baker who owns and operates Gérard’s Breads of Tradition in Westford, Vermont, and is the definition of an artisan baker. He apprenticed as a baker when he was 13, and was also passionate for skiing and mountaineering which is what led him to Vermont 30+ years ago. At age 47 he decided to go back to his original love and start a bakery in Vermont. He makes an amazing sourdough bread that is available around the area, but usually sells out as soon as its delivered. Earlier this year we used some of his bread in a batch of beer, which was soured with his bread then aged in french oak barrels. Even with the ABV at just over 3%, it has an amazing amount of flavor and aromatics that come through.
Thursdays have been a difficult choice for us: open the taproom or continue production work. With the size of our space, its next to impossible to do both harmoniously. At the moment, we are limited to 3-1/2 days production because of our open taproom hours… and it’s really more important to make beer, so we are eliminating Thursday taproom hours, and we may be looking at opening later on Fridays as well. Thanks for understanding, sorry for any inconvenience. We are looking at other options as well, possibly moving the taproom to another location so both can operate 7 days/week.
We have another small run of Sundog cans getting released at 12 noon today, Friday June 10th! We spent a lot of time trying to dial in the canning machine again, we feel confident that the leaking problems are behind us, but let us know if anything happens and thanks for your support.
Great Bear and Herbie cans will also be released soon as well, stay tuned!
Sorry for the delay providing details about our anniversary coming up this Saturday, March 19th. We’ve had a long list of mechanical problems that have delayed everything, and have prevented us from confirming many of the details. Below is our tentative schedule, we will make sure we post the final confirmed scheduled by Friday night.
The brewery will be open Saturday from 12-10PM – we will have flights, full pours, and crowler fills. Please see below the schedule for the full tap list.
SATURDAY MARCH 19th
8AM – Sneakers – French Toast Bear cask – Great Bear with cinnamon sticks, vanilla beans, conditioned with maple syrup.
10AM – Beverage Warehouse (tentative) – beer TBA
12PM – Can/Bottle Release – 70 Main Street parking lot (tentative based on weather)
2PM – Scout Coffee Company – Coffee Bear w/ Vivid coffee
4PM – Mule Bar – TomCat barrel-aged Moscow Mule saison
5PM – Waterworks – Whitewater – witbier fermented with Brettanomyces, dry-hopped with Chinook.
6PM – Monkey House – Funky Monkey – Hoppy wheat beer with Citra and bananas.
*Our friends Thunder Kittens will be playing from 6-7:30 as part of the anniversary celebrations!
7PM – CK’s – Pickle Back – Opus Humulus aged in bourbon barrels, conditioned on cucumbers, honeydew, and fresh dill.
8PM – Four Quarters Brewery – we will be open all day, but will be tapping all of the Winooski beers as well as plenty of others at 8PM.
Misery Sour 16 oz cans
Great Bear 16 oz cans
Fleur de Lis 750 mL bottles
Dreams 750 mL bottles
Batch 13 500 mL bottles (wheat saison aged for nearly two years in red wine barrels)
Marquette Saison 500 mL bottles – Batch 13 blended with Marquette red grape must
Sour 47 – Saison aged in oak. 500mL bottles
*Limits will be determined based on the number of people present at 12 noon Saturday.
Four Quarters draft list
Coffee Bear w/ Vivid coffee
Love & Lust
Fleur de Lis
Nelson Sauvin Fleur de Lis
TomCat barrel-aged Moscow Mule
Bevie beer (TBA)
Imperial Smores Stout – Dark is Night w/ vanilla beans, cocoa nibs, graham cracker, & marshmallow.
Oud Bruin on sour cherries
Nutella & Jelly Bear – Great Bear conditioned on fruit, cocoa nibs, and hazelnut extract.
Christollen (Christo-len) is our take on a delicious German Christmas bread that uses rum-candied currants, raisins, and citrus zest baked into a cake-like loaf that often included almonds, cinnamon, and topped with powdered sugar.
We took our Belgian Patersbier, Opus Dei, aged in Mad River Maple Rum Barrels, then conditioned it on black and red currants, golden raisins, and orange/lemon zests, and finally conditioned in 500mL bottles.
This beer is meant to be drank fresh! It’s a better-late-than-never holiday beer… we will release a new batch December 2016, don’t save this one until then!
Saturday we will release our Christollen bottles at noon.
100 bottles… 500 mL, $15, 2 bottle limit.
Mark your calendars, the 2015 Vermont Firkin Festival will be Saturday October 10th, from 1-5PM! You can find more info on the festival website, www.vtfirkinfest.com and grab some tickets here: http://www.brownpapertickets.com/event/2252591
1:45-2:25 – PoolooP
2:40-3:20 – Lake Milk
3:35-4:15 – Black Rabbit
4:30-5:15 – Vedora
5:30-6:15 – The Mountain Says No
6:30-7:15 – Barbacoa
Coming… Saturday 12/20/14 bottle release of Dark is Night, an imperial stout.
Saturday November 8th, we will be hosting the Vermont Firkin Festival. Great exclusive cask conditioned beers from over a dozen regional breweries and cideries from VT, Quebec, NH, MA, ME, and NY., delectable food from Misery Loves Co., Southern Smoke, and Worthy Burger… and great live music to round out the 1st annual Vermont Firkin Festival.
Saturday November 8th, 1:00-5:00PM, last call 4:30.
Tickets are on sale now: https://www.freshtix.com/events/vt-firkin-festival
Brasseurs du Monde
Cape Ann Brewing
Earth Eagle Brewings
Four Quarters Brewing
Le Trou du Diable
Urban Farm Fermentory
more to come…
Misery Loves Co.