STOGUIDE pages 117-139:Layout 1 10/30/07 2:32 PM Page 139
Themenuchangeswithseasonsandmood
butthereisalwaysalargeofferingofsnacks
andlighterfare,suchasbeercheesedip
($5.50),home-curedsausageplate($7),wing
dings($5.50),orbruschetta($6.75).Mussels
cookedinavarietyofwaysandinappetizer
ordinnerportionsremainafavorite.
Homemadesoups,salads,pizzasandpaninis,
Wee’’rree FuFullll of It…
andeveningspecialsofheartierentréesare
alwaysavailable.
Everything,includingcondiments,French
Whatever “It” is that you’re looking for!
fries(whiteorsweetpotato),evenpickles,is
We’reFullofOrganic&AllNaturalGroceries!
madefromscratchandtheyarenowbottling
theirownhotsauces.HeadchefJeffreyLang
We’reFullofBeer&Winewithagreatselectionof
eschewsnationalwholesalersforchicken
organic,local&not-so-localproducts!
fromMistyKnoll,beeffromWoodCreek
We’reFullofHerbs,Vitamins&Supplements!
Farm,andVermontSmokeandCurebacon
We’reFullofBulkFoods&Soaps,Ready-To-EatMeals,
andsausage.Localartisancheesesarefea-
turedaswell.
LocalArts&Gifts,&much,muchmore!
DownstairsinthebreweryJohnworkshis
magictocreateabout40differentbrewsover
Mon– Fri: 10am – 7pm, Sat: 9am – 6pm, Sun: 11am – 6pm
thecourseofayear.Herecentlywona
bronzemedalattheWorldBeerCupforhis
2
1
⁄2 miles from I-89, under 10 miles from Stowe!
GermanPilsnerwhilecompetingagainst 2934 Waterbury-Stowe Rd (Rt. 100,) Waterbury Ctr.
breweriesfrom50countries.Hehasentered
theGreatAmericanBeerFestivalinDenver
andisheadywiththoughtsofthegoldmedal.
John’spersonaltasterunstohoppy,slightly
(802) 244-5353
bitterbeersbuthiswildales,someagedin
ChugPinotNoiroakencasks,aresensational.
Hereads,researchesandexperimentscopi-
ouslytoproducethebesthecan,using
domestichopsandimportedmalts.
HislatestexperimentisBacchus,awild
alebrewedwithConcordgrapes.Hisalessell
for$3.50apintor12oz.for$3,and
GuinnessStoutandhardciderarealsoavail-
able.Trueafficionadoscangotohiswebsite
atwww.alchemistbeer.comtofindupdateson
whatheiscurrentlymakingandhowheis
makingit.
Inarecenttasting,Johnlineduphis
favoritesofthecurrentbrews.TheGerman
Pilsner,theonethatwonabronzeagainst
brewersfromPilsnerexpertsinGermanyand
Japan,islightandcrisp,adeliciouslong-
haulbeerwithatasteofhops.Lightbeers
arethehardesttomakeandit’swhyJohn
50’sstyle
alwaysstartswiththelightbeeratanew
brewery:Ifthatisn’tgood,noneoftherest SodaFountain
willbeeither,hesays.HisDonovanRedis
smoothwithlotsofmaltandtheHolyCow
frappes children’s menu
IPA,madewithablendofsixmaltsandfive egg cream burgers
differenthops,hasgreatflavor.TheBacchus, delicious sundaes salads
thewildalemadewithConcordgrapes,is
ice cream sodas homemade soups
clearandfruityand—obviousbutunusualfor
malts take-out
ale—grapeincolor.TheGroteBruinsour-
brownale,withahintoforangeandthyme,
isheavier—adinnerbeer.
lunch&dinner7DaysaWeek
Aswetasteandtalktwomenstopatthe
tabletoshakeJohn’shand.Theyarewell
253-4269•57DEPOTSTREET
pleasedwiththeirmealandtheevening,and
say,“Thanks.Youareasustainablebrewer
Oneblockoffmainstreet
andwearesustainablepatrons.” a73
139
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