When I first turned 21 in Vermont, the iconic Vermont Pub and Brewery located on College Street in downtown Burlington, was my first craft beer destination in the state. At the time, the craft beer scene in Vermont was building momentum. I remember being intrigued especially by a ruby red-hued beer called, Forbidden Fruit at Vermont Pub and Brewery, which locals raved about. A sour ale before its time, Forbidden Fruit became a favorite fruited Vermont beer of mine and many others.
I spent many of my Burlington visits during that time in my life at Vermont Pub and Brewery. And like many people today, I continue to come back for the laid-back setting, warm service, traditional brewpub fare at affordable prices, and the highly drinkable, balanced beers with something for everyone to love.
Little did I know at the time that Vermont Pub and Brewery was so rooted in the foundation and cultivation of the beer craft beer industry in Vermont through Greg Noonan’s influence. Still today, the brewery is a beer mecca for craft beer enthusiasts. It’s a destination for a simply well-crafted beer on the outdoor patio or in the wrap-around bar. Vermont Pub and Brewery at its core is a celebration of the craft beer industry in Vermont: its start, how far it’s come, and where its going. When in Burlington, it’s a must to experience for its fundamental part in creating the beer culture and beer tourism we experience in Vermont today.
The History of Vermont Pub and Brewery
Vermont Pub and Brewery’s history (read about the full, extensive history here) is one of the richest in the Vermont craft beer industry, due to founder and brewer Greg Noonan’s influence on the Vermont craft beer scene. Vermont Pub and Brewery is the longest running brewery in Vermont. In late 1988 after working with the Vermont government to change the existing legislation surrounding manufacturers’ ability to sell malt beverages on site, Noonan’s Vermont Pub and Brewery opened its doors. Vermont Pub and Brewery was Burlington’s first brewery in ninety-four years. As stated on Vermont Pub and Brewery’s website, “Today, every brewery that offers their beer for consumption on their brewery premises owes a debt of gratitude to both Bill [Mares] and Greg for their efforts.”
Greg’s Noonan’s Influence
Greg’s original mission statement for Vermont Pub and Brewery was “good beer, good food and good service at good prices.” Vermont Pub and Brewery aims to keep his principles in line, even in the changing beer space in Vermont. Greg specifically chose to open a brewpub in Burlington, as he wanted to live in the Queen City. Vermont Pub and Brewery is very focused on using local products and supporting local companies, because “that’s what we do in Burlington; we help each other out.” Vermont Pub and Brewery collaborates with many local businesses and Burlington brands, including Lake Champlain Chocolates and Vermont Flannel Company. They also enjoy partnering with local organizations, such as the Intervale Center and Burlington City Arts.
Elise from Vermont Pub and Brewery shared, “Greg was nothing short of a genius and he surely paved the way that led Vermont to being the craft beer mecca that it is today. We get numerous people coming in all the time to see where it all began and pay homage to Greg.” She continued, “There is a real sense of pride amongst our staff about working at Vermont’s original craft brewpub. Greg’s influence continues to be firmly intertwined with our daily operations.”
Craft Beer at Vermont Pub and Brewery
Vermont Pub and Brewery brews “unfiltered beer with no preservatives, using many of Greg’s original recipes.” Out of the 11 draught lines, they have four beers on their menu that are always on tap, as well as a line of varied styles that are seasonally rotated. Every year, the quintessential Vermont brewery brews over 50s style of beer. I appreciated that all of the beers on the menu currently are relatively low ABV. The majority are available in 16 ounce, 12 ounce and eight ounce pours. Additionally, they have two cask conditioned ales on tap at all times and are a bit playful with mixing and matching their brews. Their Shandy is a mixture of Burly Irish Red Ale and lime seltzer. Snakebite is a mix of Dogbite and Woodchuck Cider. Black Velvet is comprised of Stout and Woodchuck, and the Raz Stout is Stout and Forbidden Fruit.
We sampled a good variety of beers from lagers to IPAs to porters. The Vermont Maple Ale, brewed with 15 gallons of maple syrup from Stony Hill Sugar House in Fletcher, Vermont, was a standout. The Grand Slam Homerun Beer, a “brainchild of Greg Noonan” was equally well-balance and light bodied; the perfect summer IPA for a game. And, of course, you can’t visit Vermont Pub and Brewery without enjoying their ruby-red sour brew Forbidden Fruit, in the strong biere category.
In keeping with Greg Noonan’s focus on education, all servers and bartenders at Vermont Pub and Brewery are required to go through a brewery tour so they are conversationally familiar with varied beer styles and the brewing process behind them. The menu also has extensive information to inform customers about their cask conditioned ales and why they’re unique and special, as well as information on IBUs (International Bitterness Units) and SRM (the Standard Reference Method), used by modern brewers to specify beer colors. The educational component of the brewery pays homage to Greg Noonan and the mark he left on the craft brew industry at large, including so many brewers in Vermont for whom he was a mentor.
Given all of Vermont Pub and Brewery’s beer is served on site only at the Vermont brew pub, you need to make a trip to taste their diverse offerings with something for everyone. The beer menu is well-balanced with beer styles and educational as well, staying true to Greg Noonan’s influenc
Pub Fare at Vermont Pub and Brewery
The affordable menu at Vermont Pub and Brewery is that of a classic brewpub, which has withstood the test of time. The menu is rooted in classic comfort food fare, and it delivers. From Burly Beef Stew ($9) and Pulled Chicken Pot Pie ($9.50), to Vermont Country Meat Loaf ($13) and Shepherd’s Pie (9), the menu at Vermont Pub and Brewery reminds me of something you would find at a quintessential brew pub over in the UK or classic, home-cooking found in a classic Vermont diner. Toad in the Hole ($9) is one of the more unique dishes on the menu and includes Vermont maple sausage links, Cabot cheddar and onion rolled in savory pastry with chutney and fries.
The menu also pays homage to Greg through Greg’s Grille, consisting of Honey-Glazed Grilled Atlantic Salmon ($19), Grilled Sirloin Steak ($19), Twin Tequila Honey Grilled Chicken Breast ($14), and Vermont Maple BBQ Baby Back Ribs ($18).
On a recent trip, we chose to start with Fried Pickles ($7.50) (and they were spears!) dipped in a tangy horseradish sauce, but were tempted by the Noonan’s Nachos ($9), Poutine ($7) with Maplebrook cheddar cheese curds and Spicy Green Beans ($7.50) to start our meal. As we’re always searching for the best burger in Vermont, Nick tried the Vermont Maple BBQ Burger, complete with Cabot cheddar cheese, pub-made onion rings, Vermont maple BBQ sauce and lettuce, tomato and onion. I went for some spice with the Spicy Jalapeño Burger, complete with chipotle aioli, lettuce, tomato, onion, guacamole, jalapeños, and Cabot cheddar cheese. We both really enjoyed the juicy, flavor-packed burgers alongside the beers we sampled throughout the meal. For my next visit, the Fish and Chips have my eye.
5 Questions with Vermont Pub and Brewery
How would you say being in Vermont has contributed to the growth, success, and longevity of your business?
It may be a stereotype, but people who live in Vermont are nice. Greg helped a lot of breweries get started , and we have a lot of friends in the industry because of it. That sort of camaraderie over competition is not something you see everywhere. Vermont has always been a tourist destination, which has helped the beer scene grow exponentially. And in turn, the beer scene has greatly contributed to our economy.
How do you continue to innovate to stay fresh in the ever-evolving craft beer scene in Vermont?
Our head brewer, Scott Gawitt, keeps us fresh and up-to-date with new trends in the industry. He is always coming up with new recipes and tweaking archived recipes to provide us with top quality beer. Scott is also on two committees in the Vermont Brewers Association, which is great for networking with brewers. Currently we’re working on a special collaboration with Hermit Thrush Brewery.
If someone came in for one beer and one dish on your menu, what would you recommend?
The Forbidden Fruit, raspberry sour-mash and Fish and Chips in our house-made beer batter! If you’d like a more traditional beer I’d recommend trying our flagship beer, Burly Irish Ale, a lightly roasty, smooth Irish red ale, which is what we use in our beer batter.
If you had to compile the very best flight of your craft beers, what would be your four choices?
Burly Irish Ale: A lightly roasty, smooth Irish ale. Malty, rich, creamy, and mellow. Not too biter. A true session ale with a big Vermont Pub & Brewery favorite for over 30 years. 4.2% ABV, 17 IBU, 12 SRM
Bombay Grab IPA: An original Greg Noonan recipe. A big and bitter India Pale Ale, spiced with a blend of fragrant Magnum, Simcoe, and Cascade hops. 5.5% ABV, 17 IBU, 6 SRM
Forbidden Fruit: A light, refreshing strong biere! We used over 500 pounds of real raspberries, sour-mashed and oak aged. 6.0% ABV, 15 IBU, 8 SRM
Spuyten Duyvil: The “Spittin’ Devil” is a Flemish-style Vermont Sour Real Ale, brewed with Brettanomyces yeasts that produce complex sour-cherry and barnyard flavors. The Belgian-style brew is sour-mashed and acidified for a tart, challenging flavor. We were one of the first US breweries to brew this old-world style back in the early 1990’s. 5.6% ABV, 18 IBU, 7 SRM
What’s next for Vermont Pub and Brewery?
We will continue to honor Greg’s legacy by serving the freshest beer and delicious pub food with smiles every day. Additionally, the iconic brewpub was recently featured in “Burlington Brewing: A History of Craft Beer in the Queen City” by Jeff S. Baker and Adam Krakowski. The book will be released on June 3, and we are hosting the release party on Tuesday, June 4, 2019 at 7:00PM at VPB.
Vermont Pub and Brewery
144 College Street, Burlington Vermont
*This post is sponsored by Vermont Pub and Brewery. All opinions are our own.
Categories: Breweries