Farmhouse Cask in Burlington; Farmhouse Tap & Grill


Photo by Candace Page

Perhaps some of Farnum Hill fans out there know that we’ve been working on building our presence in the wild world of beer. Fortunately, our neighbors right across the Connecticut river — that is, Vermonters — have some of the best craft beers (and beer bars!) around. We have been working with Paul Sayler at American Flatbread (Burlington) for a number of years. Paul’s Zero Gravity brewery anchors Flatbread’s taps– and recently, Paul and business partners Jed Davis and Rob Downey have opened a new venture in downtown Burlington, The Farmhouse Tap and Grill.

We filled a cask of Farmhouse cider just this past Thursday for the Real Ale Regalia hosted jointly by Flatbread and the Farmhouse Tap and Grill. And then today I happened upon this review of The Farmhouse Tap and Grill from the Burlington Free Press. Not only is Farnum Hill called “the best hard cider made in America” by writer Candace Page — but our beer geek friend Chad Rich, an Upper Valley-bred Burlingtonian, is featured too. Chad is one of the loyal Farnum Hill fans who came down this fall with carboys to fill for his own cider experimentation — and P.S…..we’re still awaiting his homemade bottles.

So check out the photo of Ham Davis (another Burlington Farnum Hill fan) with our Semi Dry Cider (barely visible, far right) and enjoy a quick beer adventure. So to quote from the article…….

Fortunately, the Farmhouse Tap is the kind of place where you can find yourself at the bar sitting next to Chad Rich, the bar manager, as I did earlier this week.

“He’s a walking encyclopedia of beer knowledge; he’s a beer geek,” Davis said when we talked later on the telephone.

At the bar, I asked the waitress which beer I should try.

“Ask Chad,” she said, nodding at Rich (he doesn’t know me, I don’t know him). He turned away from another conversation to help me out, probing my shallow beer preferences — not a pilsner, no stout, something rich but not too sharp.

Next thing I knew, three small samples were lined up in front of me on the granite bar: local Switchback Roasted Red, North Coast Ruedrich’s Red Seal from California, and a Delaware ale, Dogfish Head Immort.

The Switchback had a bitter, commanding edge; the Red Seal was a bit softer. Dogfish Immort won my vote, and an order for more, with its complex, almost smoky flavors of juniper and vanilla.

I thought back to the Schneider Hopfen Weisse, an unfiltered German wheat beer, and the draft Booklyn Buzz Bomb Ale, I had tasted on my first visit and realized the Farmhouse Tap and Grill could convince me to become a serious student of carbonation.

(Farmhouse Tap shows its savvy by also stocking Farnum Hill hard cider from New Hampshire, hard to come by in local restaurants and the best hard cider made in America.)

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