To celebrate the 30th anniversary of the Vermont Brewers Association we are launching a statewide collaboration beer fundraiser. The goal of this collaboration is to give participating brewers the flexibility to create a beer that best suits their brand and customers, while still tying into the larger collaborative spirit of the VBA. Each brewery can select the style they want to brew using one of the custom hop blends created for this milestone year and has access to discounted materials from several supplier vendors.
Schedule of Events:
7:30pm-8:00pm: Fermentation Tent Sessions
Meet the Moderator:
Jordan Barry is a food and drink writer for Seven Days, Burlington’s alt-weekly newspaper. Prior to moving back to Vermont in 2019, she produced podcasts for Food52 and Brooklyn-based Heritage Radio Network, including Modernist BreadCrumbs, an in-depth series about bread. Barry holds a master’s degree in food studies from New York University, where she researched language development in the American cider industry.
Dan Sartwell, Black Flannel Brewing & Distilling Co.
Dan started his professional brewing career in 2011 as an assistant brewer at the historic Shed Brewery in Stowe, Vermont. He has also gained experience at Rock Art Brewery, the original Trapp Family Lodge brewery where he worked as a cellarman and brewer, and served as Brewmaster at 14th Star Brewery and Taproom. Currently, Dan is the Director of Beverage Operations at Black Flannel Brewing and Distilling in Essex, Vermont.
Outside of brewing, Dan enjoys spending quality time with his family of four in northern Vermont. His hobbies include hiking in the Vermont woods to forage for wild edibles, fishing, and contemplating the mysteries of the universe.
Sam Rheaume, Jasper Hill Farm
Sam Rheaume is a marketer and content creator at Jasper Hill Farm. For over a decade, he’s been working in events and marketing in the specialty food and beverage industry. He got his start organizing pop-up dinners around the country, from Denver to Boston, designing beverage menus and running a team to make one-time restaurants appear. He worked in the wine world for years but jumped ship to cheese five years ago. He has a passion for complex flavors and a drive to illuminate the intense processes that go into making fermented foods outrageously delicious.
Stefano Coppola, Morse Block Deli and Pearl Street Pizza
Stefano brings bold, rustic flavors to Barre with his locally sourced menus at Morse Block Deli and Pearl Street Pizza.
Music:
That girl” Nyaake is a Genre-fluid selector spinning Soul, Afro House, Afrobeats, Dancehall, Reggae and more. All vibes, no rules. Just rhythm that moves you.
Additional Dates:
