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

A brown glass bottle in the background with a full glass of beer in the foreground.
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On "Vermont Edition" we're talking about growing grains and hops, malting barley locally and how nearby farmers are increasingly contributing to brewing up Vermont-made beverages.

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.

Jane Lindholm is the host, executive producer and creator of But Why: A Podcast For Curious Kids. In addition to her work on our international kids show, she produces special projects for Vermont Public. Until March 2021, she was host and editor of the award-winning Vermont Public program Vermont Edition.
Matt Smith worked for Vermont Public from 2017 to 2023 as managing editor and senior producer of Vermont Edition.
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