BEER BEER BEER – VERMONT

This past week was quite entertaining! Last Friday night was the fourth Annual Oktoberfest at American Flatbread. For those of you who missed it, the alley/patio was transformed into a full-on German-style bier garden. There was live music, sausages, kraut, pretzels, lederhosen, dancing and general merriment.

Drum Roll… The beer of the week is Spuyten Duyvil at Vermont Pub and Brewery. Supyten Duyvil is a Flander’s Sour Red. Now let us discuss this styles origin. This style, indigenous to West Flanders, was made popular by the Rodenbach brewery in 1820. The beer is aged for up to two years, often in huge oaken barrels, which contain the resident yeast necessary to sour the beer. This yeast strain is lactobacillus. VPB’s Spuyten Duyvil uses both lactobacillus and Brettanomyces. Brettanomyces is mostly found in French Bordeaux wines. These wines, like their beer brethren, have horseblanket and earthy flavors. Vermont Pub and Brewery has aged this beer to near perfection!

Head into Vermont Pub and Brewery and try the aged and conditioned Spuyten Duyvil OR join us on a Burlington Brew Tour, where you will sample Spuyten Duyvil and many more Vermont beers!