Wanderlust and Victuals: Volume B.

I woke in the morning, on time (actually a little earlier) with my three AM phone alarm and quickly made myself a cup of free decaf in my room and went downstairs, planting the plastic card key on the reception desk with a hearty “checking out” and went outside to wait for my first Lyft driver of the day. It was not his first ride as there were five of us heading to Logan International that morning in the after storm humidity. Actually, on our way there and through the deciphering whether I was awake or still in dream state, we (us in the car with the driver) came upon a crest in the road that was flooded ahead, making it look like we were about to drive off a cliff. I actually gave the driver a look as if to say “we’re about to drive off a cliff, right? But, you seem to be pretty cool and wouldn’t actually drive us off a cliff.” We didn’t drive off a cliff; it was flooded. But, we certainly drove through the flood and we all (passengers) made it to the Airport with time to spare.


I was meeting Zak (the real purpose of this trip was to get him to finish a 100 Mile Race; I’m working on that story soon), who was making his way there by ways of Portland in the Maine that same morning and we settled on making separate paths past TSA and then convening at our gate.


The plane ride came and the plane ride went and we landed in the company of palm trees, where the weather changes about as often as modern country resists the urge to use similes.


We were in California. San Diego, California to be exact.


I was assured that there’s a brewery on every corner, as if German immigrants bestowed their traditions upon that area of the United States and made it so. Well, our first order of business was to locate our rental car and get coffee that doesn’t taste like it came off an airplane and Zak hadn’t had a beer in about four months so it was either me drinking beer in front of him or we were going to spend the first couple of days here, leading up to the race, not drinking beer. Truth is, it was a little of both.


Wandering around the Little Italy section of San Diego, and after the coffee thing was sorted out, we were looking for one thing: tacos. We figured that they would be really good. They were. If you ever find yourself in the Little Italy section of San Diego and see this thing, do yourself a favor and eat things from there, it was magical:



After copious amounts of tacos (we went back for thirdsies) and on our way to Pine Valley (where we were to stay for the next two nights) we made a little detour to that I could stop and say hi (and get beer to go for me for later on that day – it was still rather early no matter how long we tried to waste time in Little Italy that day – I even got a haircut).


I had noticed that, on our way to our accommodations, we had to make our way through a town called Alpine. Turns out, we’ve had a bunch of beers in the past from a brewery from that town, it’s called Alpine Brewery and it’s from Alpine, California.


This is us making our way into the brewery:



We went in and I introduced myself, handed a card, had a couple of laughs and decided that I wasn’t quite ready for a beer (or to drink in front of Zak quite yet) so taking beer to go was the right idea. I left with three growlitos (the little growlers – 32 oz – or two pints worth) of fresh Tuatatra, Auctung and the Alpine Ale that I would make my way through over the next couple of days. Here’s what I thought:


The Tuatatra is a pale ale made with New Zealand hops, which I determined while buying it that I really couldn’t go wrong with this one. And I didn’t. It was brimming with the tropical and citrus qualities that brewers go ape for and well balanced by the malt, as most of the beers that I figured would be from the West Coast.


[tangent] That’s the thing about this trip: Even though the difference between East Coast and West Coast beers isn’t really as stark as it used to be, there’s still a difference. East Coast beers (especially hoppy beers – that’s kind of what I’m referring to right now) tend to let the hops come through more with the malt simply balancing out the bitterness. West Coast beers (alcohol content aside, since West Coast beers tend to be higher in alcohol than the East Coasters – which is kind of proving my point as more malt equals more alcohol) tend to give a rounded edge to the beer, allowing the hops to come through but also have the end result balanced out by a good amount of the malt sweetness.


The Auctung was their “German Lager” and provided a pretty good litmus to what I was to expect while I was there; good, crisp lagers with an immense amount of hops and a nice drinkable nature that was well balanced by the malt/hop ratio with a little bit of the yeast taking over. All of the beers that I’ve ever had from Alpine are super clean if nothing else and this was no exception.


Finally, the Alpine Ale: If there was ever a beer that defined the area (in my brain) it was this. Their “original” Ale, a take on an American Pale Ale, is malty and hoppy to a point where it’s actually a little chewy. With a good amount of body, this is kind of like drinking a really small Barley Wine. As in, it’s a Barley Wine that’s only 5%. But, all of the mid mouth hops are present, the malt backed up the hops and the nose announced the floral bouquet.




Mostly, and since we arrived on a Wednesday, we spent the remainder of the day actually getting to sleep early while watching basketball.


The next day was going to be spent scoping out the area, getting some more intel on the course and getting our plan together for his race. We didn’t know what to expect and having travelled across the country to be there, we didn’t know what we were forgetting.


I won’t bore you with the details of the race itself (unless you really want me to – I’m getting that together as you read this) so, when next we meet, I’ll have already been past that and we will have moved on to after the race, to when we get back to San Diego.



Until then…











Here’s a quick roundup of some of the beers that you’ll see graced our way in the next week or so; keep in mind that you do need to actually be here to get to drink these, we don’t deliver, still:


Freigiest/Treze (there’s two breweries here – it’s a collaboration) Berlin Mate: a Berliner Weisse w/ Mate tea. This should be interesting. I debated bringing it in but, well, I did. A Berliner Weisse is supposed to be ridiculously funky/tart beer that, traditionally, was even served with Raspberry and Woodruff syrup just to make it palatable for the masses. Well, this is one that’s made with Mate. So, the Lacto character that you get from Gose times ten with a little hint of herbal tea involved.


Zero Gravity Beer Like A Billy Goat: Helles Bock. Remember when I talked about the difference between a Pilsner and a Helles Lager and I told you that “Helles” means “bright” and that Helles Lagers are just maltier versions of Pilsners without all of the hop forwardness going on in the Pilsnerlands? Well, when it comes to Bock beers, they’re all malty, strong in alcohol and malty (sweetish). But, the “Helles” here will mean “bright” in the sense of the fact that it’ll be lighter in color than other bock beers, which tend to run on the more garnet version of the colour spectrum. Obviously, my computer doesn’t understand English.


Lawson’s Finest Bit ‘o Balsam: I like nature as a piece of factual information to start out a description and when it comes to people doing things for the good of nature I get all warm in my stomach and notice I didn’t say belly. What we have here is an American IPA made with Balsam Tips and a portion of the proceeds go to the Vermont Center for Eco-studies or VCE. And it’s coming from the sugar shack so you know that balsam is freshy fresh.


Lawson’s Finest Rico Poivre: It’s a Rye Saison made with Peppercorns. Lawson’s saisons are pretty standard; there isn’t much in the way of tartness or anything like you get from Hill. So, the Rye will add a spice to it (think about Rye bread – now think of a swan – what’s the swan doing?) and the peppercorns will, of course, add spicy stuff as peppercorns do.  


Exhibit A Goody Two Shoes: YAY! Kolsch season is upon us! Kolsch is fun because it’s kind of like a lager but it totally isn’t. It even looks and drinks kind of like a lager but it totally isn’t. It’s an ale, fermented at much cooler-than-normal temperatures for typical ales (with Kolsch as the exception – almost exclusively – and if I’m wrong I think you’ll tell me and then I’ll know you read this) to make it crisp and refreshing while all the time keeping the sweet round of the yeast of ale doing its’ thing.


Aslan Westy: I don’t know why I haven’t described this one yet since it’s been on the list for a while. Maybe I have and I haven’t saved that one somewhere accessable. Oh well. Aslan Westy is an Altbier. There was a time where that was my favourite style. Altbiers are “basically” German Brown Ales. However, there’s a really sweet tinge here from the yeast as it’s a German yeast (typically, German yeasts are cold fermented with only the warm fermentations going to the wheat based beers) but it’s fermented on the colder spectrum of the yeast wheel. Think about this being a German Brown Ale that kind of drinks like a Pilsner.


Les Trou du Diable Saison du Tracteur: A Saison (straight, no chaser) from Quebec. It’s a lovely saison and if you really want to, buy a bottle of it from our bottle list because no one else is doing that. Really, very floral and airy with a nice spice to it.


Hill Farmstead Everett: Funny, I was just in a town named Everett (check the blog y’all). Everett is an “American Porter.” And, it’s probably the best porter out on the market. It’s the only one that I actually look forward to even tasting. Rounded body, smooth and delicious, it’s got a good amount of roasted character but it’s not overboard.


That should be it.


Thank you.








Wanderlust and Victuals: Volume A.

I knew where I was heading but I just didn’t really have logistics dialed in to the extent that my Taurean brain could relax with so I rediscovered my email and confirmation from the plane company (I imagine calling something a plane company would require you to think about a factory where planes are born – that’s at least what I’m going for so if that’s where your mind went then I win) and went from there.


Turns out, I was leaving very early in the morning from Boston’s Logan Airport (that’s where the planes go after they’re taught to fly by their parents forcing them out of trees) so I could either leave Vermont at, like, one in the morning to drive there OR I could leave my truck in New Hampshire, take the bus down the night before and get a hotel, arriving from somewhere close the next morning. Well, I had recently just discovered Lyft (not Uber) and wanted to use it so I chose to go down the night before and stay in a hotel. I knew the next week or so wasn’t going to come with sleep so I also figured that getting a hotel and spending the night would be the intelligent choice. Also, when looking for a hotel that didn’t exceed what I wanted to pay birthed the aspect that Everett, Massachusetts had one that matched my needs, the light bulb of remembrance suddenly had its’ electric spark: I know a brewery in Everett.


Since this whole trip is about something completely aside from beer but I am tasked to actually make it kind of about beer (if you want to know what this trip was all about, click HERE and there’ll be another blog post about it once I completely and fully comprehend what exactly happened – but, until then, that’s what I was in the area to do), it was only natural to start my journey off with a place that I’d never been but knew their beers very well.


Night Shift Brewing is in Everett, Massachusetts.


After checking into my hotel and acquiring my first of many Lyft rides (I will not name names but all of you out there that I hitched a ride with are forever in my favor) I made my way to the tasting room of Night Shift, complete with a notepad and paper and took this picture after I had ordered my first flight:


For the sake of letting you know that I was A: using a car service and not driving a vehicle myself and B: also drinking other beers that evening before I returned to my hotel of slumber I am going to cover the beers that I sampled as part of my “these are the beers that would appeal to me, the consumer, when I first look at a board full of different beers that are available for me to try.”


Here goes:


Obviously, I went with the Pilsner, Pfaffenheck, first. It should be noted that I love Pilsners (did you know that?). Well, theirs is lovely. A lot of good bitter hops up front with a nice, clean finish. The bread aspect that might be present in German styles (I’m assuming that it’s in the German Style since there was also a German looking representation on the board (colours)) was present with a nice mineral aspect that I really enjoy. Overall, the cleanliness sets this one apart. And although they aren’t really known for their Pilsners (they had a bottle release the day I was there for a Porter and people were coming in waves to get it and get going), this was a refreshing introduction.


I went back and forth in between their Ever Weisse, a kettle sour/mix fermentation ale with strawberries to use it a little as a cleanser and it was perfect for that. Not overly sour, this one straddled the line between the what you’d expect from a Berliner Weisse and a Mixed fermentation product (sorry for the use of product); the mustiness of the lactobacillus was present but was also joined by the tart pucker form the other yeasts. The mixture of strawberry in there was a nice touch. When I first began my brewing career, the man (men) who taught me, who I apprenticed under, told me that strawberries have no place in beer. I have simply found that not to be true in the years since as I think the seed of the fruit lends itself to the tart nature of these beers. When adding strawberries I don’t think about the fruit itself or the juice that comes into your mouth; I think about the green stem and the fuzz on the outside, the seeds you get to eat again after extracting them from your teeth minutes later.


Another beer in that sampling was their Whirlpool, which I’ve had before in canned version and this was pleasant to actually try on tap. My understanding of the way in which these (this) beer is made is that there are no hops before the very last portion of the brewing of it, just before you chill the wort prior to the introduction of yeast and the awesomeness that is a single cell organism eating sugars and farting a part carbon and two parts oxygen with a stench of alcohol. So, all of the hops that are used are in the “whirlpool” section. That tends to be the good dose of the hops that will add aroma to the beer and, as experiments (and this beer is no exception) will show, even though the hops are only coming in contact with the wort for a shorter amount of time than hops that would typically be for bittering the wort, there still is a bitterness that comes through to balance the malt profile. So, overall, this was awesomely drinkable with a huge hop nose; right on target for what I’m assuming they’re going for and what the customer requires.


Lastly (I did mention that I had more beers than just these – mostly went back to their Pilsner and had a full version of their Morph #49 (keep reading) – but these are the ones I took notes on) I tried the Morph #49, a roundtable IPA (New England Style) that showcases different hops and is ever changing. When I was there they had three different Morphs on tap. This one employs one of my favorite hops, which is why I was drawn to it. El Dorado is a hop that I’ve seen made into a Single Hop IPA/Pale Ale with great success.  Mostly, people will describe this hop as “fruity” (which I despise – a tomato is a fruit) but, digging a little deeper into your own palate, you’ll find more of the pear fruit and the skin of a lime with this hop. This was no exception. I enjoyed this beer a lot. In my notes I put “yum.” I’m glad that I stopped myself from saying “yummy.” I don’t like the word “yummy.”


The one thing I didn’t do was to partake in the food truck of the day going on outside of the taproom. I probably should have but I didn’t.




This has been the first installment in the “Kevin actually leaves the Beast Coast and goes away” blog posts. Keep in mind that I ultimately end up in San Diego in the state of California. Funny fun time await, stay tuned.


But, until then, cheers friends.






VT River Conservancy Benefit Tomorrow! And, beer for while I'm not here...

To start you all know that we’re donating FIVE PERCENT OF ALL SALES TOMORROW (June 6th, 2017) to the VERMONT RIVER CONSERVANCY! To further your education, if you are want to do such things, please you to be going HERE and check check check it out. You probably, by the sheer inclusion of the program’s name, get a good idea of what they’re all about and you, yourself, probably enjoy rivers as well so come on in for a good cause. Also, there’s $1 chicken wings that day so there’s winning all over the place. If you’ve ever had our wings, you know that’s a pretty killer deal.


Second, I’m leaving you.








I’m coming back in about a week but I’m leaving you for the time being. I’m sure you’ll miss me but I’m also sure that you’ll be completely fine for the week that I’m gone. If you’re not fine, this of THIS and everything will be OK (those that read these things with regularity know that I like to Youtubea specific song every night before I retire to the sheets – well, this one has been the one as of late – there’s something about a singer who seems to sing from some ghostly entity notwithstanding from their actual being and she’s basically the poster child for that).




And, for when I’m gone, please you to be snuggling with these that will hopefully be on tap soon for your enjoyment:



Almanac Cherry Picker: you know Almanac, you know how they have sour beers. Well, this one is straight up Cherry.  


Freigiest/Treze (there’s two breweries here – it’s a collaboration) Berlin Mate: a Berliner Weisse w/ Mate tea. This should be interesting. I debated bringing it in but, well, I did. A Berliner Weisse is supposed to be ridiculously funky/tart beer that, traditionally, was even served with Raspberry and Woodruff syrup just to make it palatable for the masses. Well, this is one that’s made with Mate. So, the Lacto character that you get from Gose times ten with a little hint of herbal tea involved.   


Hill Farmstead Legitimacy: a Dry IPA made with Oats.


Zero Gravity Little Wolf: American Pale Ale. Great balance between sweet malt and bitter hops. Technically, it’s gluten removed. We can’t and won’t advertise that but that’s the truth Ruth.


Hill Farmstead Harlan: big boy version of Edward. Drier than Susan.  


Hill Farmstead Susan: big boy version of an IPA. Not dry like Harlan.


Founders Breakfast Stout that I’ve wanted to put back on for a long time and now’s the time so here you go but you already know that it’s a Stout made with Oats, Chocolate & Coffee, pushed with Nitrogen so I won’t have to go into more than just saying that.


Citizen Cider Malo-Crab: What a name. So, this is a cider made with crab apple juice that underwent a malolactic fermentation and then aged in wheat whiskey barrels. You can think about malolactic fermentation in the same was that you can think about the way a Gose is “sour” or “tart.” And then think about that having cider qualities and also qualities of the fact that the product lived in barrels that had wheat whiskey in them, so there’s that.


Hill Farmstead Double Nelson: Single Hop Double IPA. Nelson Sauvin is the hop here. It imparts a really cool almost white wine (think Sauvignon Blanc) character and it’s kind of like a cross between drinking a really hoppy beer and a weird wine hybrid thing.


Hill Farmstead Double Citra: Single Hop Double IPA. Citra has many grapefruit qualities that it imparts into the finished beer; also, not as tropical as people think and it’s mostly like the rind of the citrus fruit when people say that it’s “citrusy.”


Zero Gravity Beer Like A Billy Goat: Helles Bock. Remember when I talked about the difference between a Pilsner and a Helles Lager and I told you that “Helles” means “bright” and that Helles Lagers are just maltier versions of Pilsners without all of the hop forwardness going on in the Pilsnerlands? Well, when it comes to Bock beers, they’re all malty, strong in alcohol and malty (sweetish). But, the “Helles” here will mean “bright” in the sense of the fact that it’ll be lighter in color than other bock beers, which tend to run on the more garnet version of the colour spectrum. Obviously, my computer doesn’t understand English.


Lawson’s Finest Rico Poivre: It’s a Rye Saison made with Peppercorns. Lawson’s saisons are pretty standard; there isn’t much in the way of tartness or anything like you get from Hill. So, the Rye will add a spice to it (think about Rye bread – now think of a swan – what’s the swan doing?) and the peppercorns will, of course, add spicy stuff as peppercorns do.


Hill Farmstead Mary: German Style Pilsner. The greatest beer in the history of the world and if you fuckers drink it all while I’m driving around California taking care of a sweaty and putrid male I’ll cry real tears when I get back. Mineral aspects with the hops and the Pilsner.


Les Trou du Diable Saison du Tracteur: A Saison (straight, no chaser) from Quebec. It’s a lovely saison and if you really want to, buy a bottle of it from our bottle list because no one else is doing that. Really, very floral and airy with a nice spice to it.







That should be it.















One Gose, ah ah ah. Two Gose, ah ah ah. Three Gose! ah ah ah.

Bart told me to remind you that we have NEW HOURS OF OPERATIONS FOR SUNDAY’S BEER DRINKER’S LUNCH, SPECIFICALLY SINCE WE’RE SERVING FOOD FROM 12-6 NOW AND THE BAR WILL BE OPEN AFTER WE’RE DONE SERVING FOOD. So I did. I totally forgot to and then remembered so I went back and added this before I got into the whole Gose speak…





Ok, so last week we talked about my love affair for Lost Nation Pilsner, right? No? We should have because I love that beer so much I called ahead before going up there to have them put a case aside for me to purchase. I gave away a good portion of the case so it’s gone now but, rest assured, I drank the rest over the week (end). I also have been known to buy stores out of it.


But that’s not really what we talked about: we’re doing a little Gose education thing right now at your favorite spot for beer and good food (it’s Three Penny Taproom, incase you didn’t know) and all three that I’d planned on pouring for you (not personally, I won’t be there) are on and tasting fantastic. So, rather than going through the whole history of the style yet again I think it’s probably more beneficial for me to go through the three and maybe give you a little primer on what they’re all about; let you know the notes that I get and maybe swap notes with you? If you feel the want/need, I can be reached at and I’m pretty personable over the internet.


So, here we go, in alphabetical order:


Lost Nation Gose: the saltiest of the three. Has a nose of a coriander and salt marriage complete with table linens that flap in the breeze of a warm August twilight. When I say salty I mean I get a sense or feeling of sea salt about it, like an “air” of the presence of it. A medium body gives way to the refreshing sway of a tart lacto bite. Best served around a pond wearing, what I call, flip flops that you may call thongs.


Ritterguts Gose: one of the originals. This is basically like tasting history, like you’re being taken to school but you actually like school. The nose is mostly pear skin with a mid tongue tickle of lactic little bees, all massaging your muscle of the mouth with love. So what? I’m good with words. The saltiness here is basically like you know that the water source has the mineral character that reminds you of running in the Tatras Mountains of Northern Slovakia where you stopped at a bar in the middle of seemingly no where and all they had was mineral water instead of tap water and you drank mineral water for the first time and you liked it.


To-Øl Gose North: the thing that plays the biggest part here is the adjuncts. Instead of the coriander and salt (either instead of or in conjunction with) the quince and sea buckthorn are what stick out. Mostly because the body of the beer is creamy and it kind of takes the bite out of it, leaving the sweet/tart of the quince and the TART of the sea buckthorn. I have this weird remembrance or essence of concord grape skins out of a sandwich bag when I drink this beer.



So that’s how I drink beer.



Which is also why I just gave up drinking beer. I think too much about it. So, whenever you see me drinking beer, I’m usually thinking about the beer that I’m drinking. Trust me, it’s more a curse than a blessing. That’s probably why I drink so much water.






That’s all the news that’s fit to read on a screen by someone who isn’t you.



Cheers friends,








The Oracle's Answer:

A very fine Memorial Day to you, specifically!


In all seriousness, I wish to begin with a sincere Thank You to all of the men and women who have served or are currently serving this country with their ultimate sacrifices.



Here’s a little glimpse as to what you may expect on our draft menu coming up this week:



Almanac Sunshine & Opportunity: Wild Ale Dry Hopped With Citra (sometimes I capitalize things).  Almanac’s sours are really well done and all typical to themselves. They all have this pungent aroma and tart punch; this one will have an additional aroma of lemon peel and citrus that comes with Citra hops.


Citizen Cider Companion: I brought in one of these (20 Liters) and I have a feeling that I should have brought more in. It’s a sour cherry cider. That is, it’s a cider that has sour cherry juice added to it.


Idletyme Bohemia: manzies, do I love Pilsners. So, this one is a Czech Style Pilsner as opposed to the German and American styles that we’ve had on as of late. Think of this as a floral version, with less bitterness and more of a hop flower aspect to it but with the same level of bitterness in order to balance out the sweetness and bread character from the malt.


Lawson’s Super Session #8: same as it ever was but made with Mosaic hops; that’s the difference.


(Ox)Bowie: same as it ever was for an Oxbow Farmhouse Ale but with a slight smokiness to it.


Hill Farmstead SumNer: American Pale Ale w/ Simcoe (Earthy, Citrus, Pine), Citra (Tropical) and Mosaic (Earthy, Floral, Fruity) hops.


Hill Farmstead Works of Love – Earl Grey: I think I’m spelling Gray right. The background of this beer is an American Blonde Ale (light in color and body with a citrusy zest to it) but it’s made with Earl Grey tea. Last time I can remember having it, the tea was more of an essence than anything.  


Hill Farmstead Three Magic Letters: an American IPA made with Simcoe (Earthy, Citrus, Pine), Nelson Sauvin (Fruity – Wine like) and Riwaka (Citrus, Grapefruit) hops.  


Stillwater O Trabalho: boy, I just don’t know what to say about this one. It’s marked as a Wild Ale made in the Amazon Style. I have no fucking idea what that means. I would think that it’ll have a fairly medicinal character to it, hopefully in a good way. Because it’s mentioning the I think it’s safe to explain to the customers that it’s made with roots and teas and is for sure “wild.”


To-Ol (a good pronunciation key can be: say “TOE OOL” wherein the “OO” is like the vowel sound in foot.) Gose North: we’re going to be ushering in some really lovely Goses coming up, especially when it gets hotter out. This is a Gose from Denmark made with Quince (really sweet fruit similar to a pear, usually made into a paste where it transforms into tasting kind of like figs somehow) and Sea Buckthorn (or Hippophae (from the genus meaning Hippo (horse) and Phaos (Shining). I’m not really sure what the flavor we’re going to get out of the Buckthorn here but it’ll give you a shiny coat.
















Kevin gets out...Chapter 1 Volume 1

So much history and memories and things that come to mind when it’s finally time (now’s the time) to sit down and try to convey the levels and complexity of interest involved within my thoughts surrounding actually going to Lost Nation brewery, a place that I feel completely comfortable, a place that I’ve watched grow into something that I actually feel personally proud for even though I have no stake in the success that they’ve garnered.


In these “adventures” (which I’m still not sure if it’s just about the guys trying to get me out of the shop or not) I’m going to try and emulate what it’s like to go visit a place, to give a little insider scoop on the area surrounding a brewery, what they offer, what you can expect and the like. But this one should start with a little bit of history. Well, history isn’t really the right word since that evokes time lines; this is more like memory, thinly cast in a veiled piece of my personal brain scape.


I think I met Allen first. That is to say, between Allen and Jaime I think I met Allen first.


I had travelled the exhaustive roads of New Hampshire (my home at the time) to come visit my sibling (there’s only one so there’s no need for pluralizing), who was living in Vermont at that time (still does, the sibling). He and I took a trip to the mountain town of Stowe to see a friend of his who was brewing at a mountain top brewery up there. Being a brewer myself, my sibling thought it would be a good idea for me to meet other brewers and do the secret handshake we all learn but don’t get a lot of use out of it.


Allen’s the guy we went to visit.


The brewery he was working in was, at the time, small and upcoming, pumping out lagers for the folks that would be coming to visit the ski chalets and whatnot. I remember the fact that his mash tun was literally a converted vessel commonly found in both the dairy and sugaring industry. He was also working as the beer securer at an English Style bar on the mountain road and his knowledge was refreshing to me professionally. I, admittedly, didn’t get out much from the blanket of my own brewery in New Hampshire (other brewers had a nickname for me, The Mushroom – “you know, you’re in the dark!”) and talking with Allen expanded my knowledge about different beer styles from day one.


Flash forward a couple of years later and I was talking to both Allen and Jaime at Three Penny over a meal. They informed me of a new venture in the works and they were going to call it Lost Nation Brewery.


These memories also include us, as a crew from the Penny, going up there to make a large batch of a recipe that Jaime and I came up with for our Montbeerlier celebration (we used to do this: we’d commission a brewery to make a batch of beer with us and we’d buy a large portion of the beer and pour it at Montbeerlier, a tradition that will probably go into effect again next year as it’s a great experience and, well, good to get out, you know). Between us, Lost Galaxy was born, mostly because of the newly acquired hops that they got and wanted to use so we went with it.


When I think about what the brewery looks like today, I think of the day we went up to make the Lost Galaxy. Mostly because when I go up there now it looks so much smaller. That is, they used to have a LOT of room to move around. Now, almost every piece of real estate is filled with tanks or cans waiting to be filled or a canner or a new foeder. It’s grown dramatically but they’ve not changed as people.


Talking with Allen and Jaime is like speaking to the oracle. They’re both so clear minded with their opinions, both succinctly vigilant with their opinions yet everything that they say seems like a five year old is explaining how the toy helicopter works; like, yeah, of course that’s the way to do it or think about it, why have I been so closed minded on the subject? Maybe it’s the rural area with which they commute and live or maybe it’s just the way they’re wired, but it’s a way to approach all things and come out on the other side unscathed.


Which is probably why it’s so hard to write about their brewery without turning this into an already overly kind of sappy word slinging contest.


But what I can say is: their Pilsner is one of my favorite beers of all time, I left with a case of it because I had them put it aside for me because I buy out a store whenever I find it on the shelves and I knew they’d be out of it so I asked a favor because I wanted it and they did it. I think what they’ve done for the Pilsner in Vermont can not be underestimated.


If memory serves me better than it has for the first part of this article, they released the Pilsner into the market first, shortly followed by a beer that not many people have ever heard of, could pronounce or have ever even tried it before. Soon, everyone knew what a Gose is, how to pronounce it, what it’s all about and what to expect and then whole country caught on. I’m not saying that Lost Nation started the Gose boom/resurrection in this country but, well, if they didn’t then the timing is very suspect.


A Gose (I’m pretty sure you don’t need me to show you how to pronounce this right?) is unique historical beer that’s (as you’ll see) extremely tart and lactic, with added salt and coriander to round it out a little. A little history (in the right sense of the word this time) is that it’s a true generational beer, meaning that there was, at a time in history, one person who knew how to make it. They taught someone and then, when they were dying, they taught another person. When that person died, the style basically died with them. Now, that’s not completely the case but it’s damned near close. I think you get the point.


What should be said is that a Gose is, for all intents, a product of a terrain. Goslar, the original town (all the way back to the 1000s) and Leipzig/Halle in Germany were the epicenter of the style, all originating from that water source, that pin point. The word of the day here is synonymous.


And, during the resurrection of this style different places took their own terrain and adapted it to fit. This is where I politely transition to discussing beer that is pertinent to my visit to Lost Nation.


In the next two weeks or so we’ll have three different versions of the style for you to try: Ritterguts (the original – since 1824), To-Ol’s Gose North (with quince and sea buckthorn) and Lost Nation’s Gose.


The Ritterguts will be the most authentic, classically motivated of the trio; extremely tart with a lactic bite, this is the way the style started.


The To-Ol Gose North employs the work of their terrain in order to replace or enhance the usual employment of coriander and salt. They add quince (sweet) and sea buckthorn (very very tart and very very good at giving you a shiny coat) to the base of their fifty percent malted barley beer to give it a piece of Denmark (where they’re calling from).


And finally, we’ll be pouring Lost Nation’s Gose, which, if I can make an argument, uses it’s “terrain” in the most American way possible; making it drinkable.


Some Goses are over the top with their saltiness and lactic character as you’ll find with the Ritterguts. And, while having multiple isn’t out of the question, it really requires a certain love affair of the style in order to appreciate it. However, Lost Nation’s can be crushed. I’ve had multiple occasions where I’ve taken a four pack to an outing and, over time (I pace myself very well), it’s gone. Also, at 4.5% ABV it’s perfect for such an event.


Two more things before I let you leave: one, yeah the beer’s great at Lost Nation and the people are pretty rad but, well, if you go and don’t eat you’re a fool. Erik’s menu and offerings are worth the price of admission in and of itself. On the day most recently that I visited I had a smoked turkey sandwich (I don’t even like turkey) on a pretzel bun with sun dried tomato pesto and manchengo cheese, a pickle, braised kale and corn on the side. I don’t remember eating any of that. I inhaled it. Every time I’m there I remind myself that I have to take lunch breaks up there more often.


And last thing, I promise: a Gose is a perfect after working out beer. Serious. After a super hot day, sweating your butt off doing things in the hot hot sun, what do you think your body needs? Salt. It needs salt. That’s basically what Gatorade is, by the way. Once you get to a point where your body has expelled all of the salt in it and crated rings around your clothing, replace that stuff with Gose, it’s much better for you and less artificially flavored.





Until next adventure,









An additional treatise on Shirley Mae, as it were...and is...

Hill Farmstead Shirley Mae : Sunrise Edition is here to save the day, literally. Usually, this Session Porter pushed with a generous mix, by us, of Nitrogen is enough to make the pearlies show and for the lips to demonstrate their gift of elasticity. However, if you throw in some lactose (milk sugar) and a touch of coffee and vanilla? Well then friends, you have breakfast for dinner and that’s what sets the Sunrise Edition apart. Cheers!




SOBA SOBA SOBS SOBA...and beer...

In this edition of “what might we be seeing on tap this week at some point at the Three Penny Taproom in Montpelier, Vermont,” we should have a good amount of things that might be new to you (as well as some oldies that you’ve totally forgotten about) so, well, to quote some commercial that I’ve seen recently while watching hockey, “That’s fun right?!?”


I should FIRST tell you that our new menu items are trickling in (the food part of why you love us) and if you’ve been hankering for the Soba Noodle Salad again [attention Jeff Baker] then you should get in here because it’s back on the menu.

We have others too but even just mentioning that really quick will cause you to stop thinking about anything but that so it’ll all just be lost into the ethernet.





Almanac Sunshine & Opportunity: Wild Ale Dry Hopped With Citra (sometimes I capitalize things).  Almanac’s sours are really well done and all typical to themselves. They all have this pungent aroma and tart punch; this one will have an additional aroma of lemon peel and citrus that comes with Citra hops.


Hill Farmstead Abner: American Double IPA as opposed to Ugandan Double IPA. Great Balance (as opposed to Great Britain) of malty sweetness and the punch of hops. Considered by many to be what is known in common circles as a “gold standard.” Which, coincidentally, has nothing to do with the color of the beer.


Zero Gravity Biere De Mars: [luckily copied and pasted from a previous time – good thing this is a “beer for keeping”] I could write a very long tretise about the history of this style (it’s pretty cool) but we should work on what it is and then go back in time. A Biere de Mars is a French Style Saison, most certainly originating from the northern section of France, close to the border of Belgium where the kinfolk can’t really stand wine and hate it when people associate France with wine because why can’t they just enjoy their beer OK!?! [I’m projecting myself as a Frenchman there, which is much to the chagrin of Samuel Clemens, my good friend of all these long years] So, it’s a beer that was typically made in France but for sure has Belgian roots as it’s a Saison or it should be said that it’s made with a Saison/Farmhouse yeast. You get all of the good barnyard/Saison qualities in there but the malt bill will feature a little more of a rounded character to it with a darker hue. Think “earthy” while you sip it, it’ll be like I’m in your mind [which I am].


Hill Farmstead Marie: so, you have Pilsners right? Well, most people, historically, thought they were really hoppy and wanted something that was a little bit more on the malt side with a good dose of bready character to it; enter the Wu Tang. Also, Helles Lagers. “Helles” means bright. And, actually, the story goes that the people of Munich thought that they were losing the battle of the Pilsners to the Czech folks who had completely adapted their own style of the iconic beer. So, they made a more malty and bright lager and then challenged the whole of the Czech Republic to a duel; it was called World War II. I just made light of a very serious thing. Don’t read that last sentence.


Hill Farmstead SumNer: American Pale Ale w/ Simcoe (Earthy, Citrus, Pine), Citra (Tropical) and Mosaic (Earthy, Floral, Fruity) hops.


Hill Farmstead Three Magic Letters: an American IPA made with Simcoe (Earthy, Citrus, Pine), Nelson Sauvin (Fruity – Wine like) and Riwaka (Citrus, Grapefruit) hops.  I don’t know what the three magic letters are so please stop asking. Ok, I know what they are but I’ve been told not to tell you. Yes, you specifically.


To-Ol (please put the gash through the second “O” – also, a good pronunciation can be: say “TOE OOL” wherein the “OO” is like the vowel sound in foot.) Gose North: we’re going to be ushering in some really lovely Goses coming up, especially when it gets hotter out. This is a Gose from Denmark made with Quince (really sweet fruit similar to a pear, usually made into a paste where it transforms into tasting kind of like figs somehow) and Sea Buckthorn (or Hippophae (from the genus meaning Hippo (horse) and Phaos (Shining). I’m not really sure what the flavor we’re going to get out of the Buckthorn here but it’ll give you a shiny coat.


Hill Farmstead Nitro Shirley Mae Sunrise Edition: this is the Nitro Session Porter that we all basically know already but it’s made with Milk (Lactose), Coffee and Vanilla, hence the “Sunrise” distinction. Should be like a creamy porter with a hint of vanilla and a bitterness from the coffee. Should be anyway…



Thanks for your time.  And if that doesn’t make you thirstly then I don’t know what will.











Vermont Worker's Center TOMORROW!

Hey you all.


The firsting thing we should discuss is the fact that we’re donating 5 percent of ALL SALES to the Vermont Worker’s Center tomorrow, Tuesday, May 16th. The folks of the Center work diligently for the rights of Vermonters in their quest for livable wages, universal healthcare, dignified work and housing just to name a few of the aspects that engulf their efforts. These are the voices of change our community relies on, which allows us, as a collective to support them in this way. So, please, join us tomorrow by eating and drinking and we’ll take care of the rest. Thank you in advance.


Gee, what kind of things might we be able to imbibe upon whilst doing this?


Let us find out, you and I:


Allagash 2014 Evora: Brandy Barrel Aged Wild Ale – tropical, spice (like cumin spice – kind of), funk.


Smuttynose Finest Kind: American IPA – drier than a “Vermont” IPA with intense bitterness.


Wunderkammer Bier Red Fort: Biere De Garde: the historical aspect of a Biere de Garde (means “Beer for Keeping,” as in storing the beer for consumption at a later dater) is typically a Saison that’s been made in France. That’s a quick generalization but it kind of works. Biere de Garde’s have a maltier complexity to them than the straight “Saisons” you would think about. Straight saisons have a more floral and earthy air to them whereas the ‘Gardes have a heftier malt backbone. This particular one (Vasili is the guy who makes this at Hill Farmstead) is fermented in Oak with Lager Yeast (usually not lager yeast but this one is) and Brettanomyces (wild yeast). It should have a dark fruit/spice component and finish dry and crisp.


Hill Farmstead Society & Solitude #9: Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. American Double IPA as opposed to South African Double IPA. Kidding. It’s a Double IPA from HF with Nelson Sauvin (kind of like a white wine character when used a lot), Motueka (fruity, almost like a Mojito) and Amarillo (fruity – peachy) hops.


Hill Farmstead Abner: American Double IPA as opposed to Ugandan Double IPA. The gold standard in Double IPAs. Great Balance (as opposed to Great Britain) of malty sweetness and the punch of hops. The hop selection has probably changed over the years but they’ve stated that they use and I’m not going to put them here because I can assure you that the ones that they’re telling people they’re using on their site are probably not the ones they currently use. It has hops in it.


Hill Farmstead Anna: I’m debating starting to put Farmstead Ale on our chalk boards, as that’s what they call it. It’s a Saison made by Hill Farmstead, so a Farmhouse Ale from the Farmstead or Farmstead Ale. What that really means is that all of HF’s Saisons/Farmhouse Ales have their distinct terrior to them; most if not all go through Oak at some point, picking up a certain tartness to them. This one has honey added. Technically a Biere de Miel, we’re just going to call it a Saison w/ Honey until I work up the courage to call it a Farmstead w/ Honey and have the staff explain it to the folks who haven’t read this. If you’re cool with that, we’ll make the change.


Hill Farmstead Mary: it should be known that this is by far my favorite beer that they make. They know it too. This is their German Style Pilsner. What that means is that it won’t be overly flowery like a Czech Pils (which I typically prefer) and will have a Lager “bite” to it, resulting in a perceived bitterness that is actually just the yeast. Super balanced and crisp, this is my ideal version of this style.


Oxbow Schweinshaxe: That farmhouse character that Oxbow has (try this one and one of HF’s side by side, you’ll see what I mean by terroir) coupled with a smokiness that you won’t be able to avoid; it’s for sure there.


Bunker Brewing Double Daze: Double IPA from Portland, Maine. According to the internet, it’s sweet and dank with a hint of berry to it. Also, it supposedly has something of a thing to it that sets it apart, makes it different than others you may be thinking about. We’ll see when we tap it; I haven’t had the pleasure yet.


Zero Gravity Little Wolf: American Pale Ale. Great balance between sweet malt and bitter hops. Technically, it’s gluten removed. We can’t and won’t advertise that but that’s the truth Ruth. Let’s just go about seeing who actually reads this…


Hill Farmstead George: American Brown Ale. Much hoppier than OBD, much. Whereas OBD has an intense maltiness (sweetness) to it, this has a very pronounced bitterness from the hops as well as a good balance with the malt.


Cooked Stave Petite Sour Raspberry: Wild Ale w/ Raspberries. The raspberries here are WAY more like the seed of the fruit than the fruit of the fruit. And the funk from the yeast is prevalent.


Foley Brothers Prospect: 9% Imperial IPA. If memory serves: Foley’s IPAs are really dry with an alcoholic bite to them (not in a bad way). Some breweries “hide” the alcohol with the overly sweet addition of insane amounts of hops and some get there with the alcohol and then allow the dryness to settle in. This is the former.


Verzet Oud Bruin: another beer that I’ve extensively described in the past that I’ve lost to the ether. An Oud Bruin is a tart (very) brown ale. All Oud Bruin means is Old Brown. So, yeah, very tart brown ale.  



This memo will detonate in five minutes.   


Four minutes.


















Three minutes.





Two minutes.






I have absolutely no concept of timing apparently.




In any way, Cheers!







And thems are the breaks - May 8th 2017

Greetings folks!


Firstly, we’d love to thank you all so very very much for coming out and making this year’s Montbeerlier one of the best we’ve ever had. Turns out there’s a lot of people in our community that not only know how to pick some really great karaoke songs but also have the pipes to back them up. Seriously, there was some crazy talent going on up there. And, turns out, all but one person had a really great time. Just kidding, everyone had a great time, except for that one person.


We still have some gems on from the “me overloading the taplist a little to showcase the best of what I can get” and, if you’re not doing anything in the next couple of days, you can revel in the victor of whatever other people couldn’t bring themselves to drink fully.


For instance or, for example if you will:


- Hill Farmstead Nordic Saison/Arthur/Florence/Anna: all of the Farmsteadales that you can handle, almost all at once. There’s some honey is one of them, some wheat in another and a whole mess of things in the other; and then there’s Arthur.

- Founders 2016 and 2017 KBS: we’ve had our share of Imperial Stouts with Chocolate and Coffee aged in Bourbon barrels and well, they can kind of go home now because they’re drunk. These are the ones.

- Smuttynose Smuttlabs Hatchling #1: Zeus/Saphir/Citra/Amarillo hops all in a lovely and bright IPA from our friends of the Smutty Nose clan.

- Lawson’s Finest KIWI: an insanely tropical Double IPA with hops from the place where the Haka is performed with authenticity.


And other things, coming up:


- Smuttynose Shoals Pale Ale: when was the last time you’ve given this one a whirl? It’s a phenomenal English Style Pale Ale from, as discussed, our friends from the Smutty Noses. It was and still is a perfect example of the transition of the English Style Pale Ale making its’ way into the American version. This used to be an absolute classic. Well, it still is and you should drink it. We’re selling it at a price that you will also enjoy.


- KIS Kombucha: Agave Lime Kombucha. We like having an alternative to, well, alcohol on tap just in case someone doesn’t want to imbibe but also wants to support themselves with probiotics. But, just in case, this will make a pretty mean alternative as well to a margarita.


And, remember, every Tuesday we do the HEADY + 4 WINGS = $9 deal. That is, if you like math and heady and wings but don’t really need to like math that much.



Until the next time.



T.P. Taproom



What you think you need to know about Live Band Karaoke...

Ever experienced what it’s like to sing with a full backing band? That moment of elation is hard to describe and it can be yours at this year’s Montbeerlier, where YOU sing as a part of LIVE BAND KARAOKE. Let your inner rock star shine.


Here’s how it works: you pick a song from the band’s (The Butcher Blocks) catalog of karaoke songs and they call you up on stage. Then, the band plays LIVE while you sing your song. It’s just like Karaoke, without the DJ; real instruments, real sound, real inner rock star coming out for all of us to see. It’s just like your shower when there’s a lot of people there with you, which may or may not be your stock standard way of doing things. 


Signups will be at 5 o’clock for the first set and will be announced by the band before the second set. Don’t be shy. There’s not that many to go around and we wouldn’t want you to miss your calling.


Also, we’ll have talent scouts in the audience and be live-streaming everything on the interwebs so, in case you’re really good you may walk away from this with a contract. I’m completely lying about all of that but, you know, anything can happen.


See you here Saturday!!!



 Three Penny



The Weekly Update / Montbeerlier Edition

A little something something about the beers that you will see for this week’s Montbeerlier: we try and keep things “kind of” hidden from sight before unveiling our hand on the actual day (May 6th – that’s THIS Saturday!) but it’s always nice to let you see a little behind the curtain so, well, that’s what I’m going to do right now to further entice you to come celebrate with us.


These are just some of the beers that we’ll be pouring INSIDE this weekend. Keep in mind, we’ll have plenty of “to do” outside as well but this will give you a good indicator as to what this is all about:


Firstly, we’ve established a tradition around these parts of supply you with a vertical of Founder’s KBS every year and this year is no different. We will have the 2016 and 2017 version on tap at once.


Since someone likes doing things in twos we will also have TWO Drafts from the Alchemist, which is a brewery you may or may not have heard of yet. It’s a secret even to me which beers we will have on tap until they show up (11 AM Saturday Morning) but, well, we’ll have two drafts from them and that’s always unheard of so we’re going with the fact that that’ll be special and you’ll agree.


We’ll have something upwards to 8 or 9 Hill Farmstead Drafts as well, which isn’t too uncommon for us to have BUT, it’s also hard to find Arthur/Florence/Anna/Nordic Saison on all at once, just for you, if you can keep a secret. That is, if you can’t, everyone else can enjoy them as well.


Another teaser should be the fact that we will also have Lawson’s Finest DOUBLE SUNSHINE on tap.


Have you heard of it?



Well, folks, there’s lots to do leading up to the big day so I’m just going to leave that there and walk into the other room so I can wash my hands.







El Seasons(o)...


El Seasons(o)...

To revisit these things: I’m going to start getting back to either highlighting a certain beer, further explaining the style (these are all going to be in either my own personal experiences or opinion/research, please don’t take what I say as absolute fact as I’ve known to be wrong but also keep in mind that I have almost 18 years in the brewing industry so I’ve been around the block a few times selling oranges) or just simply giving you a “voice” with your favorite Taproom. For this week, I wax poetic about specific beers traditionally linked to seasons and then I get specific about a certain beer and it’s all good.

For you:

Spring is a verb, a noun and a lot of fun if you live in the Northeast and like to disregard the oxford comma. Something that I never really explored much while I was a professional brewer and I regret fully is to immerse myself within the concept of the brewing traditions of seasons and when to serve specific beers. Don’t get me wrong, I would make seasonal specialties but, aside from my Barley Wine, most of the beers that I made didn’t require too much time (relatively) to have to mature before being served. But it always intrigued me to be within a tradition where there are certain times of year that you made beer, certain times that you just couldn’t because of the weather and then certain times that you would serve specific beers because they spent all summer in caves and now it’s time to drink them. Pushing through the beaded curtain made of vagueness I can now explain that Oktoberfests are a good example of what I mean; they were typically made as the last beer of the brewing “season” in the Spring and cellared all summer only to be tapped in the Fall at the beginning of the brewing “season.” Since we modernly advanced humans have the ability of temperature control, we brew year around. But, there’s something romantic about that limitation. There’s something creatively inspiring about limiting your palate, about giving yourself certain colors to paint with and eliminating the unnecessary.


All of that is a quick digression though, when it comes down to it.


One of the other examples of a beer that is specific in its’ tapping/consuming would be the style of Biere de Mars. It’s a fun geographic oddity that spanned from the relation of neighbors and the particular tastes of the region. Born from Northern France, closing in on the confines of Belgium, it’s a beer that wouldn’t necessarily be the first thing you’d think about when you think about France. You, dear reader, would typically think about wine when you think about France, it would only be natural. But, the people of Northern France (and most notably, the farmers since it’s always all about the farmers) would prefer their beer to their southern counterparts vineyards. The close proximation of themselves with their Belgian neighbors (sometimes literally, depending on who’s drawing the maps at that time) led them to make a beer that is all their own, a beer that’s typically served in March (Mars) after getting a nice little nap over the winter. This isn’t the only way that these beers are brewed, some are made as a typical Saison would be, which are generally ready in a month or two. But, for those special versions, a good barrel sleep would be just what was needed to provide the product desired.

The typical profile of these beers tend to lay on the side of the tracks where a deep garnet colored beer with medium body is balanced by a Saison/Farmhouse yeast fermentation, providing the rich caramel-like flavors with the earthy pop of esters from the yeasts. The Biere de Mars that we’re about to put on from Zero Gravity (a brewery that crushes style guidelines with ease) will be no different from the expectations you’ve already conjured in your mind from reading the first sentence of this paragraph.

It’s like when the ramps burst their way through the hayed layer of fall’s forgotten earth, the return of the benches and trash cans on the streets of our home in Montpelier, the swell of the creeks (regardless how you pronounce that word) from the melt of mountain top collective snow pack, these are all sure signs of the fact that Spring is here, ready to change your outlook and level of functionality.

Sure, pairing beer with food is great. But, you don’t have to eat while drinking beer, I tend to like to pair beer with life. With all of that being said, the Zero Gravity Biere de Mars pairs itself quite perfectly with the exact time of year that we’re supposed to drink it.




Oh and hey: we’re also going to be rejoining the world of email chain letters because you’ve been asking why we don’t have them anymore because you missed me, so, sign up for our mailing list below and it’ll take you there just like the Staples Sisters would.


Beer, Beer, and More Beer

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Beer, Beer, and More Beer

You’re probably going to want to know that we’re doing a later tapping (9 PM – sharpie) of a really cool beer from Allagash, which is hopefully in conjunction with the Industry Folks (those who know, know why those are capitalized) that will be in the area for a completely separate reason.

We’ll be tapping a 2015 version (that we’ve lovingly been aging until precisely this moment (as well as others, more on that soon) of Allagash’s Cuvee d’Industrial, a superb blend of 1-5 year wild ales with some sitting on American Oak and some sitting on French Oak.

Oh, this happens NEXT THURSDAY the 30th of March at NINE in the EVENING, but I wanted to give you a heads about it.

Some other things that get me up in the morning:

- I just put on a beer that will change the way your day is going for the better. I squirreled away (I think way back in 2011) a 2010 version of De Struise’s Pannepot Reserva. If you’re unfamiliar with this beer it can best be described as a 10% Belgian Strong that’s about the best you’re ever going to have. And, it’s drinking mighty fine at the moment.

- Oxbow (one of our favorite breweries from a wicked tiny town in Maine) Space Cowboy is on (you’re going to see, with the changing season, more and more Saisons and the like coming onto the board(s) and you’re going to be pleased), which is what can be called a Biere Du Pays in its’ stylistic definition. What those words mean is “Country Beer.” It’s a beer made to be drank in the Saison style with lower alcohol and a nice subtle character.

- I also secured a good amount of Zero Gravity’s Little Wolf for draft. And (and I think you’ll agree) we’re keeping it priced below what it should be, solely for your benefit. This incredible American Pale Ale is basically the perfect companion. You know, it’s the one that you’ve been getting in those awesome blue cans (or maybe I’ve been the one buying the store out of them?). It’s on draft now.

That should be enough to get you out of the house into the great wide open prairie and then coming down to Three Penny for a lovely time with great people and perfect offerings.

Until then, cheers!

The Three Penny Taproom, USA


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This Week At Three Penny Taproom


This Week At Three Penny Taproom

There’s couple of things going on around our neighborhood coming up that you should probably know about. 

Firstly, the Green Mountain Film Festival kicks off this Friday (there’s another holiday that day as well but I’m forgetting it – it’s the 17th of March, which is two days after Wes’ Birthday – Happy Birthday Wes!) and it’s an awesome thing. You can learn more about it by clicking the word HERE and you’ll be magically transformed via the internet to the world of the Green Mountain Film Festival. 

Secondly, we’re gearing up to do another day of DONATIONS to a local charity. This time we’re going to be donating FIVE PERCENT of ALL DAILY SALES to Voices for Vermont Children. Because we believe that the children are our future, teach them well and let them lead the way. That may seem inconsiderate to quote that song but, well, it’s true. And the good folks at Voices for Vermont Children are walking the walk. It seems like a good thing to help them walk. You can learn all about them by clicking the word HERE.

Thirdsens, we still have a little bit left over from the Peche Day, so if you didn’t get a chance to hop on in here and try some of the six different varieties of the eponymous Imperial Coffee Stout because it was really cold on Saturday, then you should post-haste yourself down here. 

Other hits include but are not limited to:

- Alpine Windows Up: every once in a while we like IPAs from the West Coast, especially when they’re really good and made with Citra and Mosaic hops. Well, this would be the case. 

- Otter Creek Free Flow: and then other times we like our IPAs to come from Vermont and taste Vermonty AF (AF = as well, with emphasis). That’s where this one comes in.

- Almanac Sunshine & Opportunity: you’ll notice the words “Oak Aged Wild Saison” on the board but it was impossible to fit “mixed fermentation Saison with house brewer’s yeast, brettanomyces and lactobacillus, aged in Oak Foedres and then dry hopped with Citra.” 

- Citizen Cider Brose: it’s like cider, with blueberries. Actually, that’s exactly what it’s like. 

And, soon, we will have a pretty remarkable beer on tap you may or may not have heard of yet. De Struise is a fairly well known brewery out of Belgium. They make a beer called Pannepot Reserva, which is a very Strong (10%) beer that’s very Belgian-y in flavour. Also, we’ve had this beer since 2010 so it’s prime for the drinking. Enjoy yourself. 

That’s about it for this week. See you next Tuesday!




Peche Day - This Saturday!

To the veterans, the uninitiated and those of us whose memories are failing, Peche Day is a celebration of a flagship coffee stout from world class brewery Dieu du Ciel!  The guest of honor and cause for celebration is the beer, "Peche Mortel", in it's original and natural state, a 10% imperial coffee stout.  Peche mortel translates to English as 'mortal sin' and best describes the complex relationship of conflict, desire, passion and excitement this beef evokes.  On Peche Day (late February-Early March) at select locations around the world we enjoy the pleasure in partaking a community tapping of the Peche Mortel in multiple ways.  

Dieu du Ciel! started as a brew pub in Montreal in 1998 and underwent an expansion in 2006 to a second location in Saint-Jerome, Quebec (a north western suburb of Montreal.)  This secondary location opened the possibility for broader distribution and is directly responsible for the bottled options we are lucky enough to find in limited quantities locally available.  In early 2008 the location in Saint-Jerome opened fully as a public house and tasting room.

This Saturday, March 11th 2017, we will be opening at noon and celebrating our third straight year serving Peche Mortel, this year in SIX different ways:

Please stop in and regale and celebrate Peche Day with us, we're serving flights of a set tasting of 3 or full 8oz pours until we run out.  Tickets not necessary, we are fully open for an all day party.

Make sure that when you’re here you’re using the #pecheday handle so everyone can electronically celebrate with you!

And here is what we’re going to be pouring:

  • Peche Mortel Classic Version: Imperial Coffee Stout
  • Peche Mortel Special Edition: Imperial Coffee Stout made with M’Beguka, a Kenyan Coffee in collaboration with Saint-Henri, DDC’s micro roaster.
  • Peche Mortel Bourbon: A Bourbon Aged Version of Peche Mortel.
  • Peach Mortel: Peche Mortel, with peaches. 
  • Peche Veniel: a 6.5% Coffee Stout with Columbian coffee
  • Peche Termopilas: Imperial Stout with Termopilas coffee

Have I mentioned we’ll have T-Shirts? Very limitedly, but we’ll have them to buy as well. 

And while you are in town, you should also know that our lovely little hamlet Montpelier is doing something fairly unprecedented in their own right. Select shops are running a Cabin Fever Sale on Friday and Saturday this weekend and some of the downtown shops are running a 20% sale on their entire stores, with no restrictions. You can check it out HERE.

See you Saturday. 

The Three Penny.  



Peche Day Update

ust a couple of really cool notes about this whole Peche Day that y’all have been hearing so much about:

- It’s on March 11th
- That’s a Saturday.
- The doors to our establishment open to the public at 11 in the morning.
- We will be here.
- We will also have SIX different varieties of Peche Mortel from Dieu Du Ciel! in Montreal.
- Peche Mortel is an Imperial Coffee Stout and it is highly regarded as one of the best, if not the best in the world. 
- The different varieties include the Peche Classic, 2016 Version, Bourbon Aged Version, Coffee and Peach Version, Little Sister Version and one with a totally and completely different kind of coffee Version. 
- We’re making T-Shirts. 
- Yes, there will be a way to try multiple flavors at the same time (otherwise known as (that’s not AKA – that’s an “also”) “flights”). 

What else what else…

-Oh, we’ll have other beers on tap too but you should know that 6 out of our 24 will be an Imperial Stout made with Coffee. So, if that’s something you’ve always enjoyed in the past then this will be your day. 

See you here friends!

The TPT.


Peche Day


Peche Day

We should take a quick minute and talk about something that’s in the “distant” future but it’s worth talking about so that you can be absolutely sure that you’re in the area for it. It’s called Peche Day and it’s an opportunity to taste SIX different versions of the eponymous Imperial Coffee Stout Peche Mortel (some won’t be Imperial versions – I’ll be letting you know the specifics coming up but this is just a little “tease” to get you psyched) from our friends at Dieu Du Ciel! in Montreal, the second greatest city in the world.

Oh, yeah, it’s on March the 11th. That’s a Saturday. You don’t have to work that day.

And to talk about some of the beers that you will see on tap this week, we should go over the following:

- Magic Hat Take it for Granite: MC has been making strides as of late to retool or introduce some new products in different formats and make them entirely available only to the state of Vermont. They’re doing one beer a month and putting these beers in select markets to, well, kind of announce themselves. First up is an American IPA that is totally worthy of your attention. Get it while we’ve got it because they’re literally only sending 5 gallons and that’s what we’ve got.

- Hill Farmstead George is on right now and for those of you that make me text you every time that it’s on, consider this my way of blanket texting you without the embarrassing and sometimes frustrating situation where someone keeps replying to a specific person on a group text. I’m looking at you Sebastian. Anyway, American Brown Ale at it’s zenith is what you should know and get while the getting’s good is what you should do.

- Hill Farmstead Self-Reliance #4: speaking of a beer that we don’t have a lot of but we’re really excited about, this is an American Pale Ale made with a portion of Organic Buckwheat. Well, it’s been a hot minute since I’ve had an American Pale Ale made with Buckwheat so I’m interested as all heck fire to get this in my mouth hole and let it play with my taste buds.

- Zero Gravity Keller: a “kellerbier” is simply an unfiltered and generally dry hopped Pilsner. You may have seen this new iteration in cans in your favorite packie and you may or may not have bought said store out of stock multiple times (sorry) so here’s a chance to try it on tap.

That’s what I’ve got for you this week kids.

Keep on rocking in the free world.



Give Em The Deets!

Starting in chronological order, this SUNDAY we’re hoping to see you as you’re probably going to be tired from skiing and shredding the gnarly pow pow yeah buddy rip it, so we’ll be tapping a twenty liter formatted keg of LAWSON’S FINEST TRIPLE PLAY IPA. It’s an American IPA with a lot of hops in it and tastes really good. That’s this Sunday coming up, the one before the day that you probably have off but we don’t because we’ll be here just for you.  

So, that’s the closest to where you’re at right now.

Heading into next week, next Tuesday the 21st of February (wow, time’s just flying by huh?) we are donating FIVE PERCENT of ALL SALES (FOOD/DRINK/WHATEVER) to PLANNED PARENTHOOD. We’re really excited to support them and their providence of a vast array of health care services for women. This LINK provides a really good explanation and description of those services.

Something that happens EVERY SUNDAY, regardless of whether or not we’re tapping a super special keg or not, is the banging brunch that we serve. We call it “Beer Drinker’s Lunch” because we open at 11 and that’s typically later than what could be considered “Brunch” by those people who like to put labels on things. But, this past week I had the best biscuit I have ever had and it came with chorizo gravy. My day was instantly better and I’m sure you’ll have a similar outcome.

Also, please keep March 11th free on your calendar. It’s a Saturday. Why?



Because Peche Day is coming back and that’s the day it’s happening. For those of you needing a refresher: We’ll have multiple different variations of Dieu Du Ciel!’s Peche Mortel a world class Imperial Coffee Stout from our friends in Montreal. It’s truly a wonder of nature and not to be missed.

Ok folks, that’s about it from me since that’s a good amount of information…

But, I’ll leave you with THIS as it’s been in constant rotation for me as of late.