Author: David

We are excited to announce that we have teamed up with Vermont Adaptive Ski and Sports (a nationally recognized nonprofit providing sports and recreation opportunities and accessibility for people with disabilities) to help support their year-round programs through sales of our Recruit Golden Ale!

Through our new “Penny a Pour” program a penny from every “pour” (tap, can, keg, etc.) of Recruit will be donated back to Vermont Adaptive to support their mission and programs.

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“We’re grateful for our friends in the community who want to give back and support our mission and what we do. We’re looking forward to working with the folks at 14th Star to create more sports opportunities for our participants throughout the state.”
— Jeff Alexander, Vermont Adaptive Director of Strategic Partnerships

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Learn more about Vermont Adaptive Ski and Sports at www.vermontadaptive.org

Special thanks to Jeff Baker, Jason Strempek, and the It’s the Beer Talking crew for featuring us in the final episode (for now) of your awesome podcast!

Tune in for an awesome interview with our 14th Star Founder Steve Gagner and Brewmaster Dan Sartwell giving you the inside scoop on the history of 14th Star brewery, our mission, and our brews!

For the fourth year in a row, our Green Up Army has joined the Boy Scouts of America to help clean up St. Albans City for Green Up Day. This year we expanded our Green Up Army to the Burlington area as well. Thank you so much to everyone that participated. As a member of the Vermont Green Brewery Cohort, we are focused on protecting our environment and supporting waterway cleanup programs through fundraising efforts.

It is believed that in the year 1493, Columbus first introduced citrus fruit to America. We’re glad he did!

1493 is a well-balanced Citrus American Pale Ale and is a personal favorite of our CEO, Andrea — we think it might just become your favorite too.

Check out this behind the scenes look at how this Taproom favorite is crafted and don’t miss out on this hop forward beer brimming with aromas and flavors of sweet oranges, citrusy hops, and coriander!

14th Star Founder Steve Gagner takes a call from longtime homebrewer and friend Colonel Joe Noonan from his station in the Virgin Islands to talk about efforts to aid those who have been affected by hurricane Irma and the release of our latest brew, Hurricane Saison.

So many have been affected by hurricane Irma — we’ve brewed “Hurricane Saison” with a mission to give back and help restore power and peace of mind for our friends in the Virgin Islands.

A recipe from longtime homebrewer Colonel Joe Noonan who is currently stationed on the Islands assisting with the recovery, Hurricane Saison will be available starting November 9th, 2017 exclusively at 14th Star Brewery. All profits from Hurricane Saison draft sales will benefit the “Love for Love City Foundation” — aiding those who have been affected by hurricane Irma.

We had a great time with the folks from The Brewery Show on YouTube the other day!

If you’re a fan of all things craft-beer, check them out on YouTube and subscribe!

 

Brewed for the first time in the winter of 2012/13, Maple Breakfast Stout brings together all of the things that we associate with cold, wintery mornings in Vermont.

The stout starts with a smooth malt backbone and very little hop bitterness, which is true to style (odd for one of our beers, I know!). A generous helping of oats in the malt bill adds mouthfeel while the chocolate and black patent malts contribute a bit of burnt toast and chocolate.

To this base we add 100% Pure Vermont Maple Syrup from right here in Franklin County. These sugars increase the alcohol content of the beer some, but also help provide some complexity to the malt sweetness, making this beer much more interesting to drink.

We use a flavor-neutral yeast for primary fermentation, as we didn’t want to impart any yeast character into this stout. After fermentation is complete and the beer is racked (moved) to the conditioning tank, we add cold-brewed Vermont coffee, accentuating the burnt toast and chocolate flavors from the malt with some roasted coffee flavors.

3 weeks or so after brewing, this beer is ready for the draft line or bottle. It pours a dark brown to black with a persistent tan head. A bit less creamy than beers utilizing nitrogen, our stout aims to capture the character of the original stouts and blend that character with modern flavor components.

A favorite at the brewery, we recently received permission to license the painting “Sugaring with Pepere” by Ann Allen as the artwork for our bottles. Ann, a local artist, painted this in honor of her father, my Pepere (french for grandfather), doing one of the things he loved doing: tending to the maple evaporator.

Pepere and Memere (grandmother) Ferland were craftsmen in their own right. Besides sugaring, they would make wooden crafts and toys – many of which are on display in the homes of their children (they raised 14!). I also have to mention that a staple of every Ferland family Christmas was the jams, jellies, and pickles that they would make in their kitchen. Since their passing, I honestly can’t say that Christmas feels the same without sunshine pickles and strawberry-rhubarb jam.

Our Maple Breakfast Stout, therefore, honors our city as “Maple City USA”, our families to whom we owe so much of who we’ve become as people, and to artists like my Taunte (aunt) Ann who capture moments like these so deftly that they take our breath away – no matter how many times we see this painting. We aspire to do the same things with our beers.

Cheers.

We’re very happy to announce the hiring of Prescott “Spoons” Stanton. Formerly of Los Angeles where he was a video editing guru, Prescott brings plenty of drive and passion to the job every day.

We’re very fortunate to have someone as dedicated and driven as Prescott assisting Dan at the brewery.