Wild native yeasts offer an experience steeped in Vermont’s complex terroir, the basis for all that we dream up. We exclusively use our own wild yeast and native mixed-fermentation cultures from Brattleboro, which develop our signature fruity, phunky, and tart flavors, giving our sour beers a distinctly Vermont taste you won't find anywhere else. We source much of our grain, hops, barrels, and fruits from farms located within 40 miles of our brewery to further support our taste of place.
Our kettle beers are brewed using stainless steel fermenters, while our largest selection of beers reside within our barrel aging program. From smaller wine and spirit barrels to enormous foudres, our barrel aged sour beers age on average for 8 months. Frequency for our beers range from year-round rotations to seasonal and limited releases, making every trip to our tasting room different than the last.
Sour saison aged in local spirit barrels.
Special release barrel aged sour saison.
Browse our collection of archived beers to get an even better idea of what we’ve concocted in the past (they may just reappear on our tap list!).