Ahh, settling in after the Thanksgiving holiday Luke and I pulled our dry-hop out of our Vermont Pale Ale. We picked and dried two 5 gallon pails of Cascade that we grew out front. Those rhizomes are so strong we are going to thin them out next spring. As for the Pale Ale, we needed more hops than we harvested so it is a blend of pellets and the whole leaf cones.Somehwhere around 5-6% , classic American style-pale, clean in the mouth, medium body, wonderful green hop in the nose. On tap in the next week. Watch Facebook for it’s release details, Will Gillson, Brewmaster
*18 oz Crop mug (yours with $35 membership fee)
*20% off food all day Wednesdays
*Special growler pricing also on refills
* Free Mug Club T-shirt
*More beer, better value ($3 beers through December 15, with card)
*22 oz Crop Bombers to go $5.00-$6.00 (4 varieties)
Just like a ski pass, it’s non-transferable and you have to have it on you to get the deal. Must show proof of age. This card is not a valid ID. Valid for one year. 12/1/13-11/31/14. One card per member. Food discounts for members only.
On July 19th and 20th, Crop poured its wares at the Vermont Brewers Festival. Friday night’s session was threatened by Mother Nature, but advanced event planning and the wonder of social networking brought eager attendees back once the rain passed through.
In hindsight, I should have given the restaurant a heads up that a storm was, might I say, brewing. Our loss was minimal at the Crop, but some tornado-style winds definitely touched down in Stowe.
In other news, this week has been stellar deck weather! We began cooking outside on our brand new grill, and families have been enjoying the grassy stretch nearby for their kids to play on while they dine at our Biergarten.
Downstairs, we will soon be moving our long awaited Weizenbock, as well as a new batch of Helles for the tap. Later this week, we will brew Octoberfest, … Read More »
Although the rain has bogged down our vegetables that did not have the luxury of being in raised beds, our hops have been going off ! The challenge this year is keeping them looking well kempt.
Also outside, we opened our new deck just in time for the 4th of July. Our new stone wall herb garden is filling up with transplants which will be added fresh to cocktails as well as daily specials. Thank you to Ian from Ambler Landscape Arch/Design for upgrading and expanding our deck and Biergarten !
In the brewery, we are gearing up for the Vermont Brewers Fest just a couple of weeks away. We will be cooking some cherries today for a special firkin for Friday night at the Fest. I can’t wait to raid the Champlain Chocolate gift basket to match up with this one!
This week we … Read More »
Signs of spring are blooming here at the brewery, read about it in today’s note from our Brewmaster, Will Gilson
We have been looking at the BIG Picture in the first days of Spring as we continue to peck away at small installation objectives for the brewery and prepare the property for the seasons ahead.
Our apple trees have been receiving some long awaited attention as we prune and shape them for health and fruiting potential. We will collect them in the fall and make an apple beer that should hit the taps towards the end of foliage.
Our garden will be prepped in the next few days to receive our first batch of scallions and leeks that need to be put in. Wish us luck that the ground defrosts a bit more!
Next week we will brew a Maerzen with a fresh pitch … Read More »
The latest from our Brewmaster, Will Gilson
We had only two brew days last week. We brewed our Brown Ale, which has been selling well at the pub. I still am amazed that when staff and customers find this one, it quickly becomes their session beer of choice. It has long been my overall go-to beer, along with my lovely bride.
The second beer I made is a wonderful Bock which was just moved to a conditioning tank today. I was torn between making a traditional spring Maibock, a Maerzen, or a bolder Bock. I wanted to see how this Bavarian brewery handled moving a double decoction so I opted for a bolder Bock. That was a long day in the brewhouse! The lauder tun was the biggest challenge in … Read More »
Our Irish-inspired Oatmeal Milk Stout has just started flowing from the taps and has received rave reviews!
The stout is big and creamy. It finished at a 5.7 ABV, has a smooth mouthfeel with a nice roast malt and chocolate malt finish.
Saint Patrick’s Day only comes once a year, so come and celebrate with us!
Office time, and a short call to Germany this morning. Finally, that time spent learning German gets used quite often these days! Fixed the photocopier for Jo-Ann this morning, I guess she figured out that there was cleaning involved and wrangled me in.
We moved forward on ordering our Sampler racks today and we will have them made locally, yipee! We are seeing many folks making the brewing pilgrimage from north to south and adding the Crop Bistro and its beers to the list of stop overs.
We are sending a big thank you out to the Alchemist for giving us first dibs on their glycol lines whose size became obsolete as they triple production and need more cooling power.
Ahh… Time to clean kegs.
We brewed our version of an American I.P.A. on 3-6-13 and had a BIG gravity harvested from our very Bavarian and new Caspary Brew House. I was excited to hit my brewing targets as I strive to dial in a recipe and a recently commissioned system.
Spring lagers are next on the brewing schedule.