At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.
Ryan Witter-Merithew is a man of many faces. There’s the inventive, open-minded brewer whose talent earned him a job at Hill Farmstead; the loyal friend for whom others come first; and then there’s the eternally mischievous malcontent who likes nothing better than to wind people up on Twitter.
New California law combats keg theft; GABF beer brewed entirely with N.C. ingredients; Hill Farmstead expansion to double production capacity; and Maui Brewing joins in-flight beers from craft breweries.
As head brewer at Hampton, New Hampshire’s Blue Lobster Brewing Co., David Sakolsky brews innovative beers that nevertheless remain rooted in classic styles.
This punch was made for the 2012 Superbowl, and then formulated to a pint cocktail for an event at Prohibition Pig. The idea was to showcase a Hill Farmstead citrus-forward IPA in a beer cocktail.
Shaun Hill runs his brewery with a profound sense of purpose. He brews his beers with well water from the farm that’s been in his family for generations.
