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.
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.
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
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.
Thanks for joining us at this year’s Vermont Brewer’s Festival. It was a great time, we really enjoyed pouring our beers for everyone and listening to your feedback. We also really enjoyed tasting everyone else’s beers!
We poured Sundog, Fleur de Lis, Opus Humulus, Janus, Maison, and had three casks: Opus Ferum (wild fermented Patersbier), Fleur de Lis on blueberries, lemon zest, lavender, and honey; and our whiskey sour on sour cherries. Let us know what you thought!
We debuted our Whiskey Sour at the Vermont Brewer’s Festival this past weekend. We offered a cask pour of the whiskey sour on sour cherries at the Saturday night session. We will be dosing the rest of the barrel with sour cherries this coming week, and hope to start bottling within the next 4-6 weeks. Look for a bottle release around mid-September.