Cold Nights and the Return of the LagerAfter years of chasing hops, some Vermont brewers are rediscovering the patience a good lager demands.
Cheddar and the Long Vermont TraditionSharp, crumbly, and unshowy, aged Vermont cheddar remains the state's most enduring craft export.
The Farmhouse Ale That Tastes of Its PlaceWild yeast, local grain, and time in oak give some Vermont beers a flavor no recipe can copy.
The Blue Cheese Born in a Vermont CellarThreaded with blue veins and aged underground, a local blue proves the state's cheesemakers fear nothing.
Pouring the Perfect Pint: A Bartender's CraftThere is more skill in a clean pour than most drinkers notice — and the good ones take it seriously.
Building a Better Cheese BoardA great Vermont cheese plate is less about rules than about contrast — soft and hard, sharp and sweet.
