 With this project, originally it stemmed out of a grad school paper that just never, so far just has never finished its life. It's a blessing and a curse at the same time. Vermont Beer that I co-authored with Kurt Stoddard was kind of the first work really diving into the widespread history of brewing. I was kind of surprised about how brewing was such an important aspect of a lot of economies around, state economies around the country and I was curious about Vermont and I was researching the history of hops that led to the history of brewing. And what ended up happening, Vermont Beer kind of was the overview of the entire state. The second book that I authored, Vermont Prohibition, was kind of all the things that were cut out of the first book by the publisher. Somehow publishers don't believe that prohibition and beer should be in the same book. And then the third part of this was that there was a lot of, I kind of lamented that I wish the first book really took a lot of the oral histories from the brewers and the why, you know, not the how. Basically this project came along and long story short, there was only one person that I was willing to do another book with, which is Jeff. And the irony was that I had told my wife after the publisher had approached me and I said, look, I'm really, you know, my wife's asked me to take some time off from writing and so forth. And I looked at her, I said, look, I'm not doing it, I'm not doing it solo and there's only one person that I'd dive into that and she agreed and she also had said, Jeff, and then the next day Jeff calls me, literally because the publishers, you know, wanted to find me a co-author and randomly went to him. So the history of craft beer in beer, now we use it as craft beer in Burlington, is unique compared to anywhere in the country and sure every place is going to say, oh, it's unique here and it's unique in Burlington because of the fact that we had a big window where nothing happened so this entire renaissance is homegrown, which can't be set up anywhere else in the country. And I'll elaborate on that. So starting off in Burlington, the first brewery that opens up is 1800 by Daniel Stanaford and his brewery stands ironically where Pearl Street Beverage stands in Burlington, true and breweries at that time, you have to really look at the context that alcohol now is a social lubricant. That's kind of the, you know, we go here in Montpelier, it's, you know, run to three penny tap room, you know, Thrust Tavern was jokingly known as the second house in reference to the house of representatives next door. And in this time, though, breweries are a value, both of agricultural value added product, but also a source of calories. And you have to understand that at this time you are heavy into food preservation and you need to preserve calories, especially to get through times like this outside. And so Daniel Stanaford opens up the brewery and breweries at that time were not just solely a brewery as we know it today, it's basically an entire multifaceted operation. So Stanaford has not only a brewery, but also a distillery and also a potash, as well as a milling and malting operation. So now in this day, brewers can make a phone call, get grain sent, you know, malted to their exact specifications from anywhere in the world. Back in 1800 New England and 1800 Burlington, Stanaford literally was sourcing local grain and malting it himself, milling it himself and literally from the ground up brewing, which is really a talent and art in and of itself. And with the distillery, you basically have the same setup as a brewery where you have to make your mash that is going to ferment and then or you make your your wort, ferment the wort and at that point it's either beer or it can continue on into distillation to make whiskey or gin or some other distillate. And the potash was actually the operation of the potash was valuable because of all the wood burning that was required for the kiln for malting as well as the brewing. They were able to recapture basically the waste and sell predominantly to Canada for potash. And Stanaford had the earliest brewery. There were references and this is what I kind of referenced as the curse of this project is new research comes out, new documents are found and all of a sudden, you know, what was once just references, you finally find that actual document. It happened to me with the original Vermont brewing book where Jebez Rogers opens up a brewery in Middlebury, it burns, he rebuilds it, and it burns again. And that was kind of the last note. And then I found a document about two years ago where a local newspaper mocked Rogers because there was a very mild chimney fire that was put out very quickly. And they said, you know, poor Jebez, you know, if it happened the third time to his brewery, you know, you know, it's the worst of luck and I'm sitting there going like, oh, so he did get it back and running a third time. And so you can't you constantly find this information. And so there were two other, there was a reference to a brewery by gentlemen Loomis in Burlington, which I never was able to find any more information of or records. But Stanaford had a very successful brewery. The I have definitive sources that it was running from 1800 to 1808. It could very well have run for additional years after. The easiest reference and the best reference were the local newspaper clippings where really every season, people were referencing just, hey, I need X amount of grain or X amount of bushels of barley for this brewing season. And that's how you could kind of trace who was doing what. So Stanaford ends up shuttering his operation. And the real important character or person is Samuel Hickock, who opens brewery in 1827 and gets what is known as the Burlington brewery up and running. And he had the operation on South Champlain Street in Burlington and the 1853 map of this have that I'm gonna have to on the next slide is the map from the 18 the earlier map. Hickock has the brewery for a fair amount of time and then ends up selling it. And this brewery changes hands. It never shutters through 1830s and 1840s. And it does suffer a fire, but is within a season rebuilt. And this time it was built fireproof, which in historic preservation terms means it was brick, the building. And so he rebuilds and the breweries sold to George Peterson. And Peterson has the brewery in full operation. And here this is when it's the Peterson brewery and then later sold to or given to his son Benjamin, hence the reference to a B Peterson in 1862. And the issue at hand there. So this is the map with the original Hickock brewery on there. And the brewery is highly seasonal. And this is something that we've kind of gotten away from. And you know, you'll see a lot of food magazines promote the seasonality of food. So the brewing season back then started as soon as the hops were harvested, which was usually the last two weeks of August at that time period. And with that, you know, instantly start up and you'd see the advertisement that the brewery is up and running and the first casks available will be available in the following week. And the brewery literally ran till it was out of grain. So there was no there was a great season with abundance. It was running into April and the shortest season that I saw it actually stopped brewing in January. And at this point, you are imagine having an opera, a modern brewery that literally you are dependent on whatever was harvested right now where you don't have the global supply chain that's available now. It's a pretty dicey business. So that that's why it was a lot of, you know, brewers were not only a brewer, they had other other businesses. In the Hickox case, he was the owner of a dry good store and was selling casks of ale between the brewery as well as his dry goods operation. And, you know, it was unique also because at that time, it was very likely that the the brewer was actually not a brewer, but a Brewster. And I don't know if anyone's ever heard the term of a Brewster. The person that was behind the actual brewing was referenced as a Hickock. And I went through all of the Burlington records and his wife name was Eliza Hickock. And it was at that time period still considered originally in the 1600s, brewing was considered a female's task, a woman's duty. And it was known and she was known as a Brewster. And male was known as a brewer. And although there was no references found, the documents that were around the advertisements, everything was signed E Hickock. And there was no extended family with with the E in the name. So it was most likely that Samuel Hickock's wife Eliza was the brewer overseeing the actual brewing operation. So you know, one of the quotes that I had put in the book that Jeff and I kind of had a surprise got a lot of traction was that we've moved away from the tradition of brewing from a season now and now brewing for a season. And that was, you know, in the brewing, the part that I always love, I'm openly will rant on pumpkin beers. I'm not a fan. And because it's such a misconstrued reference that that modern brewers do. And so in that time, yes, you will find references to pumpkin being added to the beers. The reason being is that it was a very poor sugar content in the grain or rough grain year. So they were trying to boost the sugars in the wort for fermentation. So you would find references to sugar beets being added, roasted pumpkins being added to the beer. And in now in this day and age, all of a sudden, the pumpkin beers are coming out in July because they want to have it out on the marketplace for the fall. That is pumpkin that was harvested the previous year and processed and sitting in, you know, honestly, some valuable real estate in a brewery just sitting through the year waiting for the next year to actually brew the beer where traditionally pumpkin beers were coming out in usually October, November. And even when I first got into craft beer in the very early 2000s, pumpkin beers were coming on the market in October. And now the first one, it's a big running thing with my wife is who spots the first pumpkin beer on the shelf. This year was July 21. Thankfully, the first October Fest happened to come out five days later. So we're getting better on that. So George Peterson has the Burlington Brewery. And the big issue that happens is Vermont goes into prohibition. And Vermont goes into prohibition not 1918. Vermont goes into prohibition in 1853. And I do love the irony of this because I was just over at the state house. And I was staring at the statue Arastus Fairbanks, he was the governor that signed prohibition and temperance had been gaining steam through the 18 18 18 20s in Vermont and all of New England. Pair with it religious revival known as the Great Awakening. And you you have this perfect setup that alcohol consumption was moving away from being a food source to being a major social issue. And that you find references in the newspapers about farmers struggling to find labor because there was references to intoxic too much intoxication on the farm. Business owners were struggling. And so it really kind of picked up steam and a lot of the local temperance groups were able to get their footing and then kind of build upon that. And petition Montpelier and the state house to ultimately consider state prohibition. They experimented for the four years before 1853 with each county voting whether to go wet or dry. And 1853 the entire state goes into prohibition. The irony of it it bans brewing, although Burlington Brewery does get grandfathered in but they cannot sell any of their product in Vermont. And it's also important to note. So that's from a later owner of the Burlington Brewery. And if you note that the point of sale on it is I believe Elizabeth Town New York. The sales for the Burlington Brewery and Burlington were all through Plattsburgh New York. And so at this time there's no distilleries in 1853. We had a peak of 220 distilleries in 1820 in the state. Irony now we now have Caledonia spirits in Montpelier and the craft distilling scene is gaining momentum in the state. And we have one operational brewery. Ciders are left totally off. And so in Burlington you find references to ciders that are still for sale. And basically you know it's before Louis Pasteur, it's before microbial theory. So it's basically like, huh, well if you leave that fresh pressed cider juice, you know, if it happens to become alcohol, you just you can't sell it. You can't sell it. You can't, you know, money can't change hands. But it's really left still as you know, in the gray area of prohibition. So you do see cider sales. So this is pretty much a non discrete yellow brick building, yellow painted brick building on Champlain Street in Burlington. I took that two years ago. With the work of State historian Devin Coleman. This was the by the maps the original site of the Burlington Brewery. But what's happened here is that this building used to be at the corner and was moved basically once the brewery went out of operation in the 1870s. It was the building just became to deteriorated and was ultimately taken down and some of the materials repurposed and they moved a warehouse building that was on the corner onto its original onto the brewery's original site. So we do know where where exactly it was. And one of the the other aspects of the the beer scene in, you know, we've moved away during prohibition. And you had a lot of people that had businesses as independent bottlers. And independent bottlers were something that's quite rare, I guess to say now, you find that I would say what in the scotch industry, the last, you know, the last independent bottlers and what these independent bottlers were would be an operation that you had all the glass produced for you usually with your name of the business on it. And you would source casks of beer of spirit of other beverages and liquids from around the country, even around the world. And you would bottle it in your your shop, carbonated if it was, you know, an early beverage using carbonic acid. And, you know, you would ultimately be the local point of sale for national brands. And in the two labels I threw up here shows one was a bottling company in Burlington. And I believe the other was Church Street in Burlington. And they could even get the labels produced for their need. So I do love that it's not over 4% alcohol, because at that time, small beer was was permitted later on in the whole history of prohibition, I'm going to really skip over a lot of it. But small beer becomes legal small beers 3.2% alcohol by volume. So the reason that it says that it's 4% by weight, sorry. And so not over 4% by weight would mean 3.2% by alcohol, or by volume. Thank you. Mix that one up. And so this way, because they were able to get that added to the PAPS blue ribbon label, they were permitted to sell it. Going looking at 1850, 1853 prohibition, the real epicenter of the whole prohibition fight was Burlington. And the reason being is that it had the most critical and devastating effects on tourism and development in Burlington. And in Vermont prohibition, I found accounts that were spoken to a gentleman who spoke to Percival Clement, who ultimately became governor of Vermont. He was in the gubernatorial election in 1902 as a candidate for the anti prohibition party. And or it was known as the high high licensed local option party that there was a business owner that literally wanted to build a resort on Lake Champlain and wanted to do it in Burlington because of the rail system that was in place. But because of prohibition, he opted to build it over in Plattsburgh. And the whole the whole resort that he built is actually the community college campus now in Plattsburgh. And it was quite a large undertaking. And the the the siphoning and the vacuuming of money out of the economy in Vermont, and especially out of Burlington was was massive. I can't stress it enough. And I often say that part of what we see in Vermont, how everybody loves this, you know, all the iconic images of Vermont and agriculture and so forth, we actually shot ourselves in the foot in terms of development in Burlington and in that region with prohibition and for the fact that it was 80 years, essentially. And one of the other aspects of the tourism was Governor Woodbury, who was in the 1890s. His there is this common aspect in Vermont politics, whereas the 100 year rule of the Republican Party, and it was kind of this political machine that you became Speaker of the House, then moved to Lieutenant Governor, then you were governor, usually for one two year term, and then you went back into the business sector, arguably in a lot better standing to conduct business. And in terms of Governor Woodbury, he had Hotel Vermont, one of the earlier iterations of the Hotel Vermont. And here you have in 1890s, a governor that was totally for prohibition, and got totally nailed multiple times for selling beer and wine out of his hotel and argued at the fact that he needed to do this to stay competitive in the tourism trade. So you even have one of the, you know, the person in charge of the state and this law, basically not even abiding by it. So it leads us to one of the most horrific creations in Vermont history, called Uno beer. And it's really, I have to kind of go off on a tangent. So I put the slide together, you know, yesterday morning for my research. I'm my day job, I'm an art and furniture conservator, and I've been doing work at the state house the last two weeks. And while I was checking in with the assistant state curator, he had a bottle that was brought to him on his desk. And it was a clear bottle and it was William Miller Montpelier. And, you know, it's like, I literally just wrote about that I explained the history to him. And then last night I got home and I checked my work email for my writing and literally somebody in mass Amherst, Massachusetts sent me a photo of the last night. Hey, we just bought this bottle. It's William Miller Montpelier. Could you tell us something about it? So it was this like, the gentleman passed away in 19 and 1915. And all of a sudden three times yesterday, you know, popped up. So William Miller was a bottler here in Montpelier. I know it's not part of Burlington, but it is important because he did create something called Uno beer. And he just he read the letter of the law prohibition, the definition for Vermont for beer at that time was a fermented malt beverage. And, you know, so he said, okay, well, cool, I'm going to make a gluten free beer. There's no there's no malted grains in the in the in the beer. So therefore, it's not beer. And he kept it to 3.2% alcohol. The really disgusting side of it is that he used powdered album, powdered egg whites to thicken the beer. By all accounts, it was just bad. And you find these amazing references of like, Oh, we've hit the new low Uno beers for sale down the street now. And so he created and honestly, he created quite a fortune behind it, because it was a niche, a niche market. And there were people that wanted to consume alcohol. And he was able to, for about 10 years, you know, have a very successful operation and was was well known through most of Vermont for this Uno beer. In 1902, it's important just to briefly touch on it that. So you have General McCullough running for the Republican Party for the gubernatorial seat. And then personal Clement who was in the Republican Party had tried to become the candidate and was turned, you know, basically said no, because McCullough was working his way up through that chain at the state house. And Clement was a business owner for Rutland and also a mayor of Rutland. So he ends up running on the local option ticket basically with his entire platform saying, Hey, we need to we need to get money going. We know Vermont's struggling, the economy's struggling. Now, I'm gonna just throw this out here. When was the last time you heard about legalizing in a legal substance earmarking a portion of the tax revenue, we're going to tax it way up 30. In this case, alcohol is going to be taxed into the 40% tax bracket. We're going to earmark 10% for education 10% for local municipalities 10% for state general fund. Yeah, it's awesome. We're repeating history. So it goes through 1902 the whole election literally is dominated by the discussion of prohibition and the need to reverse prohibition. And I couldn't believe it. I found, you know, it's it's kind of the you find one reference, even if it's primary source, I was still skeptical and then I found multiple other references. So there was concern because personal Clement as an independent with this high licensed local option ticket was gaining so much momentum and traction in the press and in in his speeches that the Republican Party opened beer halls in Burlington it for 1902 with the idea of come have a beer. And it's on the Republican Party and we're gonna, you know, come support the local candidate. And this article that I threw there was from the Randolph Herald, and basically saying how appalling it was that you have somebody running on, you know, the Republican Party and, you know, the the carrier of prohibition. And here are these beer halls pouring beer to, you know, basically buying votes. So one of them, by the way, popped popped up in Hotel Vermont with former governor Woodbury. So we have in Burlington, Vermont, the last brewery shutters again in the 18 late 1870s. It is a hundred years before a brewery starts again in Burlington, Vermont. And that window is important because when I've done historical research on other projects in terms of if you look at Boston, if you look at New York, Milwaukee, or Chicago, great examples where you have a very large European ethnic groups that usually have a very long rich tradition in brewing, you know, federal prohibition is 1918 to 1932. And you're you're really, yeah, that it's a long stretch. But in terms of it's not even a generation, you know, by any means, whereas 80 years in Vermont, you have the equivalent of three generations. And you basically the the idea that a historian had put out, I forget his last name is Woods, and I forget his first name is that every generation is a half life of knowledge. So the one generation will only pass on half of its knowledge to the next generation with the next generation basically adding their own knowledge building usually improving, you know, in science and only all the different aspects. Whereas in brewing, when you go three generations, you basically wipe out your your heritage of brewing. There was one reference book that I found. It was the company of amateur brewers. And it was a homebrew group in southern Vermont. They all used fake names, except I did catch out who was behind it all because it was so good that they put a copyright on it and you can't use a fake name on a copyright. It was rest Orton from the Vermont country store, the founder of it that was part of this homebrew group and he actually had a reference to a Burlington ale and it was kind of the what was being brewed up there before, you know, federal prohibition took hold. So there are these little aspects, but there's no there's no heritage. So we start with, you know, Vermont pub and brewery. It was how many years of legal wrangling to get it open? Was it like two? So Vermont pub and brewery opens up in November November 11 1988. And it is a brew pub, which is something pretty radically new that people just struggle to to understand that idea of the fact that you had a full restaurant plus your own brewery in the same building. And Greg Newton, who is just, you know, well deserved the godfather of Vermont's brewing scene, who was fairly home taught as well, but really pursued great detail on the knowledge of brewing started brewing with no with no he was brewing what he wanted to drink. So there was no like we have to keep up with the English tradition or the Irish or the German or the Dutch. And it was a brewery where things were just being made, you know, to mimic styles that he saw on his travels. And at this point, I think it's a good time to hand it over to Jeff. Before I continue with the Vermont pub story out, the 3.2 beer thing was on my on my mind, because it's in the news right now. Minnesota is the last state that still has 3.2 beer on the books. And most of the major breweries who who brew a variation of their beer at 3.2% by weight. Anheuser Bush, Miller cores, they have all said they're going to stop brewing those beers, because there's only one state left. And so now there's a lot of pressure on their state legislature to change that law. It's a there's a lot of law changes happening, right? So yeah, so Greg Newton and his wife Nancy had this radical idea of doing a brew pub. And the idea was not only to have a restaurant and a brewery. The sticking point was that you couldn't brew beer and sell it in the same location. So the state didn't understand what he was trying to do. And in fact, one of the and neither did the banks to when he was trying to get alone. One of the banks actually asked him like, What the hell's a brew pub? So it was an idea that was happening out West. But he was really one of the first to bring it to the Northeast. They worked with Bill Maris, who was in the in the state Senate then, then to get those laws changed. And there's some pretty famous pictures of them cutting the ribbon and you know, high five, no, not high five. But it's not only important, Vermont pub and brewery is not only important because it was the first brewery in Burlington after 100 year gap. But it's also important because a beer style was created at Vermont Pub and Brewery. Have you heard of the black IPA style that was invented and we I think finally set it to the record again. That it was it was first brewed in in Vermont. December 3 1994. Glenn Walter, who is Greg's assistant brewer, was going through a really nasty divorce and wanted to brew a beer that was dark and bitter like his heart. And so he developed the the idea of the black IPA. And it's it's been proven the the they gave us the brew log which is dated and a copy that appears in the book too. So the West Coast people who are trying to claim that they invented it, they can stop making that claim. This once VPB was open, we go six years before the next brewery gets opened. And that's magic hat. Alan Newman and Bob Johnson had kind of a crazy idea to start a performance space and also a brewery and they couldn't come up with a name. And one of them just came up with magic hat and they shop that name around and into all accounts. Everybody hated it so that if you've ever met Alan, you know that if somebody else hates his idea that that means he's going to go for it. So they come up with magic hat. They dropped the arts performance space and just kind of focused on marketing and doing some pretty out of the box brewing ideas. It is no longer in Burlington, but it was originally in Burlington on Flynn Ave. So that's obviously it's included in the in the history. And they also Adam mentioned the uno beer being terrible. I think the other worst beer that was brewed in Vermont came out of Magic Hat and it was called Ale of the Dead and it was brewed with garlic. It was in the market for about three days before it was recalled. And the brewer, I can't repeat actually what the brewer said about the beer, but he did declare it his worst beer ever. And they kept cases on hand at the brewery and people would dare each other to do something. And if you lost the bet, you had to he had to drink one of these garlic awful beers. There's a picture up here on the bottom left. Let's see another important thing that Magic Hat did. They built an anaerobic digester. So they're one of the only breweries in the country as far as I know that processes their own wastewater and cleans it up before they send it off into into the municipal system. But it's a pretty neat thing. It generates methane and they can use that methane to power or to heat the brewery. So kind of a neat development. Why is Derek Jeter on the screen? Well, when I was interviewing Glenn Walter about helping his brewery, I asked him when it was open and he looked me square in the face. He said Derek Jeter's Yorkie ear. I was like, I don't know when that was. So now I know that Derek Jeter's rookie here was 1995 and I will never forget that. And hopefully you won't either. Glenn Walter was I mentioned as the assistant brewer at Vermont Pub and Brewery and he wanted to open his own brewery and this caused some consternation between him and Greg for a long time because he basically just went two blocks over on a college street and and opened the three needs pub and brewery. And there was some words back and forth. You know, there's nowadays the Vermont beer scene is pretty happy and everybody's, you know, pretty congenial, at least in public. This was not a nice breakup, but Greg eventually got over it and wished Glenn well. Glenn is kind of a unique brewer in this in the history of Vermont Brewing in that he is not a perfectionist and is actively works against that. Most brewers, when they brew, they're they're practicing, they're brewing and trying to perfect recipes and really get it honed in. When Glenn brews, he doesn't do that. He just kind of freewheels it. And this batch is a little different than that. And he said that he really likes that conversation when people would come into the into his pub and say, you know, I think you missed the mark on this one or this is the best keg you've ever done, which is kind of an unusual idea in the history of brewing in modern brewing anyway, whereas where most people are perfectionists. I've also included here the original Duff hour tap handle. Glenn had a really radical idea to put a one keg of beer on tap for the day and and they would tap it when the Simpsons would come on, which was at four o'clock. And so Duff beer is the beer from the Simpsons and they would sell that keg of beer for a dollar a pint. And when the keg was gone, that was it for the day. And so what it did is it got people to come into the bar early. I think it's pretty good. So that that tap handle is not used now, but they they were kind enough to to show it to us. Then we go to 2002, where we get Bill Cherry decides to open switchback brewery on Flynn Ave. So now we've got a brewery back on Flynn Ave again. He switchbacks important in this brewing history because they focused almost on the opposite of what Glenn did at three needs is that he brewed one beer and brewed it over and over and over and over again. It was just switchback ale. And as the only beer that they brewed for, do you know, decade 2010 was when they started brewing other beers. So they really honed it in and they also had a different business model in that they were draft only. There was no bottles, no cans. You couldn't you couldn't buy it and take it home. You had to go to the bar and drink it. And so it became an iconic thing when people would would come back to Burlington if they've been already along. I've got to go get a switchback somewhere. And it still has that that following today where people used to be a bar manager and people would just come in. They wouldn't even look at the taps and just say, I'll have a switchback. So it's kind of a unique thing. It's it's like in the movies when they're like, I'll have a beer, you know, and it's kind of Burlington's call beer, if you will. They did start brewing other styles and they did finally put their beer in cans, which they were kind of dragging their feet over the years. But Bill kind of came around on that. So two years later, you get Paul Saylor and his partner decide to go into the beer business, but they want to do it with a restaurant and they want to do a brew pub. So we're going to get Burlington's second brew pub. They teamed up with the American Flatbread Group to open American Flatbread Burlington Hearth. That partner that relationship has since dissolved, but it is still called American Flatbread. So they're not related to the the pizzas that you can buy in the grocery store. And they wanted to put their own brewery in, but they wanted to do it in a different way. Paul Saylor fell in love with beer. He was actually one of the head brewers at Catamount Brewing, if you remember Catamount, which as a side harpoon brewery is resurrecting that brand. So you're going to start seeing Catamount beer in the market again. He wanted to bring a tap room to Burlington. So Burlington had a brewer had breweries, but he didn't see what he called a tap room. And the idea was that you would collect beers from all over the world the best of the best and put them on display and have conversations with with guests about what what the heck is a Dortmunder, you know, so he would go out and he made relationships with importers. But he wanted to put his own beers next to those beers to show that Vermont brewers can brew just as well as as trappist monks from from Belgium can brew. And so originally it opened as a tap room with house beers, not brewery with guest beers. And eventually they they got their beers got so popular that they had to change that business model and they ended up opening the farmhouse tap and grill and shifting that tap room to that program and expanding their brewing. They got so popular that they had to build another brewery. So they built one on Pine Street is their production brewery for zero gravity. Zero gravity is if you're if you're familiar with brewing, there's a term called gravity. This zero gravity has nothing to do with that. It's actually about the hummingbird. You can see their logo there. So like kind of floating in zero gravity, a little confusing sometimes. Then you get another brewery up on Pine Street, Queen City Brewing. This is Paul Hale is the brewer. And he was a home brewer for many, many years. His wife famously said that you know, he said he called it a hobby. And she said, no, it's an obsession. So you have the opposite of Glenn here again, where he was dialing in obsessively batch after batch in his basement. He showed us his original brew logs, which a good friend of mine, Paul, Paul Sarn, took some great photos of and just really detailed notes. And he came out of, he was a chemist by his day job. So he came at it from a very technical analytic stance. Paul Hale is also part of Burlington's brewing history and that he coined a term for Pine Street, the whole Pine Street quarter. He called it Pint Street. And that really stuck. And now you've got Citizen Cider opened up there. You've got Daedalus Wine Bar. There's this whole kind of beverage scene that's happening on Pint Street. And then some more home brewers, Dan Paolozic and his wife, Karen Yukolowicz, opened Simple Roots and they took a different approach to it that Karen, Cara, excuse me, is from the north end of Burlington. And if you know Burlington's geography, you know, you can't get there from here. So it's really a neighborhood community. And they wanted to open up a brew pub to serve their community. So it's really, it's off the beaten path in terms of it's not on Pine Street. It's not downtown. But it actually got some national recognition for being an out of the way brewery. I can't remember the publication, but it was a, somebody found it and wrote about it as a little hidden gem. So another, set of home brewers turned pro. And then we get this gang of this Motley crew here. I didn't mention with Magikat. Magikat kind of gets a bad rap these days as a, you know, they've been sold off a few times. They're really a big part of Vermont's brewing scene in that a lot of brewers who have opened their own breweries started at Magikat and kind of learned the trade. It was like, it was like the training grounds. So you have Todd Hare, who's the gentleman on the far right there. He was a brewer there, Danny Casey, or she came from Switchback. But a lot of these people came up through Magikat and then worked to Switchback and then from Switchback decided to open their own brewery. So the group on the left here opened foam brewers on the waterfront in the old taste of Burlington location. I don't know if you're familiar with that spot. It was an old lumber processing plant way back. And they decided they wanted to do something different again. This is kind of the theme, right? Everybody's like, well, I see what's already there. They wanted to do a brew pub where they didn't sell their beer anywhere else. You have to go to them. Since then, they've slipped a few kegs out for different reasons. But they wanted to create an experience where everything from the lighting to the shape of the bar is kind of is very flowy. And what they wanted to do was create a situation where you weren't sitting in a straight line looking down at each other that you were actually always facing someone, even if you didn't know them. So it's really about the space. They have live music. And so kind of pushing the boundaries of what a brewery can be. And then connected, at the same time as Todd Hare is working with these other Ford of open foam brewers, his friend Bill Maris, who some of you might recognize in the picture on the right, approaches him about doing a blender-y project. So buying work from another brewery and then putting in oak barrels with wild yeasts and doing the fermentation in oak and then blending it from there. It's a very Belgian kind of way of doing things. And Todd was like, well, I'm doing this other thing. And he decided that he could do both. And so some of the work for the House of Fermentology comes out of foam. And it's kind of a symbiotic brewery relationship. But they are separate entities. So that was kind of where the history of Burlington Brewing ended when we finished the book. But of course, with all things history, the second you publish, it's immediately out of date. So we have a new brewery in Burlington. This is Freak Falk beer. And it is actually the brew master at Queen City, Lillian McNamara with her partner opened up a kind of like another blender-y where they're doing wild ales and things too. So we wish them well. But I'm a little upset that she put her work out of date. There's a lot of other history that we didn't get to cover. But if we covered it all, then you would have no reason to buy the book. So there's a lot of really fun things. There's a few hauntings that we uncovered. There's a lot of history of the actual bars that are in these breweries. Wyatt Earp sat at one of the bars as did Jimi Hendrix, not in its location in Burlington but in its former life out in Seattle. So we encourage you to pick up a copy, which we have here today. And we do take credit cards. But special thanks go out to Steve Paloazzo, who wrote the forward. He's the person behind Vermont Pub and Brewery now. Ian for his research assistance and then Paul Sarn for photos. Did you have anything you want to add? Nope. Nope. All right. So thank you all so much. And we're really happy to have questions. Free folk? Free folk? Free folk. How many breweries are there now in Burlington? With three folks, it's 11 now. So I'm curious with these older breweries in the 19th century, how would they seal up in the earth to actually get a carbonation? I mean, could you cast it? What about that? Oh, sure. The way that it was set up was similar to the English cast style ale, which everybody now kind of, you know, says like, oh, room, you know, room temperature, flat beer. You were able in the old cast, sort of like cast, to actually, you would do a natural carbonation, which was taking usually some of the fresh water of the next batch that added into carbonated. And you would have a very fine carbonation, but it would be what was known as real ale cast ale. But yes, it was carbonated usually on what's known as on the leaves, meaning that the yeast was still present on the cast or bottle, so not the crystal clear filtered, highly carbonated stuff we drink today. So when did the bottles first, or when were they introduced in sufficient quantity that breweries would actually start buying them? Oh, that's a whole radical. So you have things being bottled. I was an independent bottler in the 1880s in Vermont. The first can was in the 19, I believe the late 1930s. That was the famous New York historical brewery. You remember? No, that was Nicaragua Rail. Was there? I'm totally blanking on that. There was a New York City brewery where they designed the actual can, the can of style that they could go. It was actually a cone type can. But to be honest, it started then in terms of the glass and the porting glass. But to be honest, we've gone back to canes where they're out of oak for so long and mainly because burgers now are meticulous in no exposure to light, the amount of oxygen present. I know that Greg Kimming at the Alchemist notoriously and meticulously tested every sample of beer in the can is one that he got. Practicals know. It's miniscule of oxygen in the beer, which is one of the sites that can spoil the beer. If you have an interest in the history of can and beer, the Queen City brewery, he has a whole museum quality, all of canes. It's pretty well. I just wanted to know what a can is. On the graphic, we showed the past and it was brewed by a company in Burlington. Were they like contract growers? No, so they were an independent bottler. So they were buying packs from Milwaukee. I was coming in on the rails. And they were simply pushing it off into the bottles and add a carbonic acid to carbonate. So it was still actually brewed by Papsley Rivet. That was what the bottleers did. They just sourced from different breweries, wineries, spirits, whatever the liquid that was to be bottled. So were a lot of the hops that were grown in some of these early brewery operations. Were they very distinctive regionally as well? So Vermont, so we have you're going to talk about this. So in 19th century Vermont, we have a huge hop industry. So it actually took over the basically the fallout from the marina roll industry and became a new cash crop from about 1840 to about the Civil War. And at that time there's actually a reference that says there were only three hops varieties in Vermont. One was Canadian red vine which is still around and it's really low in terms of the alpha acid which is the bettering part for hops. So it really was not used too much. There was something known as the grape cluster which we know now is simply known as the cluster hop that came over from England. We can actually trace it to the supply shipment from the pilgrims that the second ship that came over to resupply then actually came over with 400 pounds of hop rhizome which we knew was cluster. And then the third one was actually a wild variant from Vermont known as the Pompey hop and I believe it was called the Pompey hop. It was just my speculation that it was found by the pop of music in Connecticut rares. What we do know is that that hop was stronger and more potent than the cluster and it saw after. And there were two brothers from New York that sourced 50 pounds of what I believe to be the Pompey hop that in 1851 traveled over to California and started the first hop vendor in California. So the entire Pacific Northwest industry actually came out of Vermont roots back in 1851. The family name on that was Wilson. But there was, aside from the terroir female, the local growing conditions it was likely the same cluster hop and Pompey hop that was being used around the state. I turned that over to that because you literally wrote a paper on this and what was the name of it? It was called a bitter pass and it was actually awarded the research fellowship of the Vermont Historical Society in 2010. So it was the grad school paper that has never had to do with it. So. I have a follow on hop question. I've been seeing I think it's on the social media I think it was switched back to talking about there was an experimentation on the kind of full on industrial commercial use of Vermont hops. Do you know anything about that program or any other reviews about that? Yeah, so Heather, if you want to learn a lot about the Vermont hop in the street and what's available, Heather Darby at UVM Extension is really doing fascinating work. Commercially from everything that I've taken away and I go every year to the Craft Brewers Conference and it changes where it is every year and Jeff is sort of doing some of those. You know, you talk to the hop producers simply put, we cannot compete in Vermont with the alpha absence, which is the bitter and compound that's being produced in the Yakima and the Wallamette valleys on the Pacific side. But what we are seeing is that we're having much higher levels of beta and acumulum which are other flavoring and kind of the terpenes if you will, in the hop. So we are starting to see brewers playing with it and exploring it because now you may not instead of trying to use local hops to bitter your beer, you can actually use something else to get that bitterness level up but then all of that flavor and nuance you can build with local hops and also as well in the dry hop. Yeah, and when we talk about local hops too, it's important that the strains of hops are pretty much the same. So if you're growing a cascade where you're growing in the Yakima valley or where you're growing in Vermont it's kind of like grapes for wine making red and you can grow chardonnay in Chilly and France where it's very cool where you can grow chardonnay in California but those chardonnays are going to come out very differently even though they're the same genetics so that's where our climate they're trying to find hop varieties that are better suited for Vermont's climate. Ciceroan? Yeah, Ciceroan. You guys drink a lot of beer. So yes, I'm a certified Ciceroan which is the equivalent the beer equivalent of a salvia so sal is to the wine and Ciceroan is to beer it's a pretty rigorous study I studied for 10 months with a group of 10 people who met twice a month and then the exam is a seeded exam for 5 hours and we're living in 3 rounds of wine tasting so it's a pretty it's a pretty rigorous study program In Vermont it's 14 now so it's pretty low there's a step below that that's called certified beer server and there's a few hundred of those but it's a program that's out of Chicago and this rating was founded to kind of make your world accountable for saying that they're talking about it's a lot of people in the industry have some rumors not that generally speaking it's like getting a degree in production Thank you so much