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…Read more The brewer meets the baker
Batch
Sundog cans back in stock! Bear & Herbie to follow
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…Read more Sundog cans back in stock! Bear & Herbie to follow
Sour Cherry Season
Sour cherry season has started in Vermont. We'll be hand-picking as much as 300 lbs of fresh, local, organic sour cherries from a number of orchards. These will be frozen and vacuum-sealed for use in a few batches over the next 12 months. These batches include our Whiskey Sour, Cerise, and Sour Brown. Every…Read more Sour Cherry Season
Homebrew Rally Wrap-up
Thanks to everyone who made it out last Saturday for the 1st annual Homebrew Rally. We filled somewhere between 35-40 fermenters, lost track along the way, and managed to squeeze out 2 gallons for myself. The recipe came out great, and we hit all of our anticipated numbers. As for the bottle round up and competition... we're…Read more Homebrew Rally Wrap-up
1st Annual Homebrew Rally
On Saturday May 10th, we will host our first homebrew rally - the basic premis is that we brew a full four barrel batch of wort and give it away to area homebrewers. That's it, end of story... we just would love to promote the hobby that got us started. The detailed version... Step 1:…Read more 1st Annual Homebrew Rally
Fleur de Lis
Fleur de Lis is a tart sessionable saison we brew with barley, oats, hops, and our house saison yeast. It is sour mashed for a day, acidifying the wort, producing lactic acid, then fermented in red wine barrels for 4 weeks. At a mere 3.5% ABV, this beer is a nice palette-cleansing drink to quench…Read more Fleur de Lis
Opus Trio
Opus Dei, Opus Humulus, and Opus Ferum will be the foundation of our Belgian beers... each deriving from a traditional Patersbier, a Trappist variety that translates as "father's beer" that is a low alcohol version of their stronger beers (such as a Tripel), meant to be consumed by the monks themselves. It's very flavorful, Opus…Read more Opus Trio
The New Whiskey Sour
This weekend we filled our first set of barrels for some barrel-aged beers. This one - a whiskey barrel-aged sour. We brewed the base beer two weeks ago, using a blend of wheat and barley, hops and lots of orange peel, zest, and juice. We pitched a healthy dose of bacteria, and now we wait.…Read more The New Whiskey Sour
Jigs, reels, and other things of green
Tuesday night we brewed Odin, our Irish Red ale, and we had some friends there to help. Green Corduroy is a Burlington-based Irish-American folk music band, and they threw down some fantastic tunes while we brewed. Here's a quick video of the night... https://www.facebook.com/photo.php?v=632568973445017 We hope to have them back when we release Odin, tentative…Read more Jigs, reels, and other things of green
Batch #1
First batch complete. After 16 hours of wrangling our process, our Belgian Patersbier is locked and loaded in one of our fermenters. It's been quite a ride so far, but we're excited for the year ahead. Cheers and Happy Holidays!