“Vermont, beer and food… it’s what it’s all about,” said Mike Gerhart, brewmaster at Otter Creek Brewing, as he welcomed locals, regulars and a few beer fantatics from afar to Otter Creek’s very first ever beer dinner in its 24-year history in mid-February. Mike’s statement really encompassed the evening, with plenty of hoppy new beer releases, perfectly prepared food to complement the libations and good, warm, happy energy all around. “If you don’t like hoppy beers, I’m sorry!” Mike said to the group. No beer went to waste if that says anything about the quality of these new releases…
Mike Gerhart , Vermont’s Best Kept Secret in the beer world!
It’s no surprise to anyone who knows me that Otter Creek Brewing is very special to me. I bought my first legal beer at OCB, and since then, it’s been my local watering hole. I learned to appreciate hops and understand the subtle nuances of beer taste profiles at OCB. I was at Two Brothers Tavern in Middlebury the night Otter Creek was sold to Long Trail, and Dan Fulham bought everyone in the bar OCB beers in celebration. I learned that drinking regularly at Otter Creek Brewing ruins all other local bars as they pour only the freshest beer and clean their lines on a regular basis. It’s easy to become a beer snob (and quickly) when you’re continually spoiled by Otter Creek, Wolaver’s and Shed at the brewery.
The brewers, cellar dwellers and visitor center staff have become more than friends to me over the year… it’s really a family that works hard and plays hard together. I’m fortunate that Randy’s employment at Otter Creek in shipping and receiving has allowed us to become ever closer to the OCB family and has given me much more respect for every little step that goes into making, distributing and marketing of their craft beer. I was fortunate to be invited to Otter Creek Brewing’s first beer dinner to celebrate the success the brewery is having and its positioning for a successful future as one of the top breweries in Vermont and beyond. I couldn’t be more excited to be (tangentially) along for the ride.
If you’re ever at the brewery or an event and have a chance to chat with Mike, do so! He might not love being the face of Otter Creek, but he certainly has had an immeasurable impact not only on the beer quality and creativeness but also in helping Vermont beer get on the map outside of the state. Talking to him for a few minutes will easily teach you something and make you excited for Otter Creek’s future; he’s a super passionate and articulate and also one of the nicest guys you’ll ever meet.
A firkin of Fruity Pebbles IPA, delicious green trea infused IPA.
Otter Creek Brewing’s Beer Dinner
Around 35 people attended OCBs’s first beer dinner, all self-respecting beer nerds. Mike and the marketing team regularly host beer dinners around New England and Vermont, so they figured they should finally host one at the brewery itself, the first since the brewery opened in 1991 with their release of Copper Ale. Officially two (unofficially three) new year-round beers made the occasion even more special, as Otter Creek begins to really develop its brand and brews to receive national attention. Right now, OCB’s distribution reaches all of New England and down to North Carolina—15 states in all with a 70,000 barrel-capacity at the brewery. I can’t wait to see what happens when it becomes the Lagunitas of the East and distributed all throughout the US. The potential and a seriously good product are there…
Those in attendance also got a tour through the facility led by Mike Gerhart himself. Back in the day when OCB used to still give tours, I participate din a few… The brewery has changed remarkably and is outgrowing its space. Plans are underway for a new brewhouse in the years to come and a mezzanine to give more space to bottling and production just went in this week. The brewery last got an upgrade in 2010, when they added on six new fermenting tanks to add 30,000 barrels to the brewery’s capacity. A centrifuge was added this time last year to help in the filtration of beers. During the tour, Mike let me push the execute button on the centrfuge. Pretty cool to control such a high-end tool!
The Food and Beer at Otter Creek Brewing’s Beer Dinner
In the past few years, the food has Otter Creek Brewing has become something special. It blows away many of the visitor centers and brewery restaurants in the state and is continuing to get better. It’s not surprising OCB is actually one of the best restaurants in Middlebury, according to Trip Advisor. (Check out their full pub menu here.) I happen to go at least once a week for lunch and have developed cravings for their open-faced tuna (ask for jalapeños on top), their chili nachos, Mac & Cheese with pulled pork and their spicy deviled eggs.
The menu and beer pairings at the beer dinner took pub food to a whole new level, with intricate flavor pairings and hints of sweet, savory and spicy to complement the new year-round brews. Here was the menu (the jalapeño pesto was to-die-for and apparently will be introduced to the pub menu soon!):
First
Crispy Crab Cake, Sriracha Sour Cream, Black Bean and Corn Salad
Second
Spice Rubbed Pork Tenderloin, Jalapeño Pesto, Brussels Spouts, Pomegranate Seeds or
Roasted Vegetable Stack with Tomato Garlic Sauce (vegetarian/vegan)
Third
Krispy Chocolate Mascarpone Bar
Otter Creek Brewing’s New Year-Round Beers
Onto the most important part, the beer! Otter Creek announced two year-round offerings, Over Easy, a “highly crushable” session ale that’s hop-soaked and comes in at 4.6% ABV, and Backseat Berner (which I always seem to call ‘Backyard Bender’—maybe the name for another brew in the future?), a juicy IPA coming it at 7.0% ABV and 68 IBUs. If they’re in your area, get your hands on some! Two other beers were included in the beer dinner, a firkin of Citra Mantra with green tea, lovingly called “Fruity Pebbles,” which happens to be my very favorite beer Otter Creek has ever produced, and a hoppy brown, which may or may not become a regular in Shed’s lineup. (It’s delish – cross your fingers!)
Although both beers are highly drinkable and will become regulars in our fridge lineup, I can’t seem to get behind the new branding and label designs, which makes them look inherently like pumpkin ale. (Or is it just me and the marketer in me spoiling the fun?) The orange on the caps and labels, along with the plaid of the neck label, is to mimic Clementine, Mike Gerhart’s VW bus that has become an icon of Otter Creek Brewing. The ‘Berner’ references Oslo, Mike’s Bernese Mountain dog
What has been your favorite Otter Creek beer throughout the years? Share in the comments below. Kind Ryed continues to be my winter go-to, with Over Easy quickly becoming my go-to warmer weather beer. Wolaver’s Wildflower Wheat is another good one for backyard day drinking during the summer, along with Shed Mountain Ale when you really need an attitude adjustment 😉
Otter Creek Brewing
793 Exchange Street
Middlebury VT 05753
(802) 388-0727
@OtterCreekBeer on Twitter
Categories: Activities, Breweries, Casual Eats