How Some Vermont Beers And Spirits Strive For 'Local' From Grain To Glass

Mar 12, 2019

You've heard of farm-to-table. But what about farm-to-pint-glass?

Vermont Edition looks at locally-grown hops and grains used in some Vermont-made beers and spirits, why local ingredients can inspire — or bedevil — small brewers or distillers, and how Vermont's climate and soil can give hops and other ingredients distinctive flavors you can taste right in the glass.

Heather Darby, an associate professor with the UVM Extension's Northwest Crops and Soils program, discusses how some Vermont farmers are pivoting to growing grains and hop husbandry to meet the needs of brewers and distillers in the state.

Andrew Peterson, head maltster at Peterson Quality Malt, talks about the malting operation's recent expansion and how he's working with Vermont farmers to connect their malted barley to their neighboring brewers.

And Avery Schwenk, co-founder of Brattleboro's Hermit Thrush Brewery and acting president of the Vermont Brewers Association, talks about how brewers can best showcase Vermont-grown ingredients.

Share your thoughts or questions on drinking Vermont from grain to glass below.

Broadcast live on Wednesday, March 13, 2019 at noon; rebroadcast at 7 p.m.