The Birthplace of New England IPA
Vermont is revered globally as the epicenter of hazy, tropical, low-bitterness India Pale Ales. Beyond hazy juice bombs, Vermont's rolling hills harbor groundbreaking wild farmhouse breweries utilizing local mountain spring water, raw wheat, and native yeast strains.
Day 1: Stowe & Waterbury Hazy Mecca
Start your trek around Stowe and Waterbury, tasting benchmark double hazy IPAs with notes of guava, passionfruit, and soft oats.
Green Mountain Haze Brewery
Located at the foot of Mount Mansfield. Famous for pioneered yeast strains yielding massive stone-fruit esters with a silky oat mouthfeel.
Recommended Draft: Foggy Peak Double NEIPA (8.0% ABV)
Valley Oak Oak-Aged Ales
A rustic barn conversion specializing in barrel-fermented sours, spontaneously fermented farmhouses, and dark maple porters.
Recommended Draft: Wild Maple Saison (6.2% ABV)
Day 2: Hill Country & Greensboro Farmhouses
Head deep into rural Vermont dirt roads to discover secluded destination breweries where beer is aged in puncheons and foeders surrounded by organic heirloom gardens.
Highland Meadow Artisanal Ales
Intimate farm brewery featuring single-barrel wild ales blended with local Vermont blackberries and elderflowers.
Recommended Draft: Flora Barrel-Aged Grisette (4.8% ABV)