Cult Vermont brewery Hill Farmstead—ranked number one in the world by Ratebeer.com in 2013 and number two in 2014—is “currently undergoing an expansion that will double its current production,” reports Boston Magazine. Currently, you can only buy Hill Farmstead’s fantastic brews in the state of Vermont, but that could change in the near future.
Brewmaster Shaun Hill is on pace to brew 3,000 barrels (more than he ever has) in 2014—but he says he still can’t keep up with demand. So Hill will be upgrading to 50HL fermenters, which means he will be able to produce 6,000 barrels a year moving forward. “Hill anticipates his expanded brewery will be operating at full capacity by February of 2015—something that could eventually lead to distribution outside of his home state,” reports Boston Magazine. Hill says,
[pullquote]“It could mean that [you’ll be able to purchase Hill Farmstead beers in other parts of New England]. Our foremost plan is to provide more beer to our current accounts in Vermont. We will expand this footprint organically. The goal is to try and produce Abner (Double IPA) more often, as well as Everett (Porter), making those beers—along with Edward (pale ale)—year-round offerings. At this time, refining and more precisely executing the current lineup is of more import than constantly creating new flavors. I would prefer to produce less beers in a more consistent and well executed manner than to expand our portfolio.”[/pullquote]
If you’re a beer geek or a general appreciator of profoundly tasty alcoholic beverages, you should be very excited about this news.
Here are some beers we love from Hill Farmstead.
Earl (Oatmeal Stout)
Named after brewer Shaun Hill’s grandfather’s brother, this oatmeal stout uses flaked oats, English roasted malts, American hops, and organic Guatemalan coffee. Near black in color, it goes down silky smooth, and the coffee flavors mix well with the malt character, which is low on the sweetness.—Mike Lovullo, specialty brands manager for Union Beer Distributors (Photo: Flickr/AdamJackson)
Edward (American Pale Ale)
Edward, an American pale ale, is an impeccable marriage of piney, citrusy hops and substantial malt character. Sometimes, the simplest beers are the hardest to perfect, and this one is damn near perfect.—Chris Schonberger, editor-in-chief of First We Feast (Photo: Hill Farmstead)
Abner (Imperial IPA)
Like many of brewer Shaun Hill’s beers, this 8.2%-ABV Imperial IPA is named after one of his ancestors—great grandfather Abner. This monster of an Imperial is double dry-hopped and uses a healthy dose of Centennial, Chinook, Columbus, Simcoe, and Warrior hops that bring forth a plethora of flowery and citrusy aromatics.—Mike Lovullo (Photo: beeradvocate.com)
[via Boston Magazine]
RELATED: The Best Brew From Each of the 50 States
RELATED: 25 Stouts to Try Before You Die