Butcher BeerI started Butcher Beer in Vermont officially in 2015 by incorporating and starting the Federal Brewer’s Notice proccess.  After 18 months of brewing 3 out of 4 weekends (and some weekdays) a month, revision upon revision of recipes and many, many tastings with friends, I decided it was time to get serious.

Many many hurdles later, an official state license is just there in the distance. Someday in 2017, I hope to have my beer on tap in the Mad River Valley (and maybe Northfield) and have bottles available in a few retail locations and through a CSB.

My goal is to build a small, local-focused brewery around 2 primary components:

  • draft beer on tap at local Vermont bars/restaurants, and
  • retails sales of bottles/cans primarily through retail outlet and Community Sponsor Beer (CSB) subscribers