Pin It

Prohibition Pig to Begin Brewing Its Own Beers 

Side Dishes

click to enlarge foodnews-prohibition.jpg

Soon the two-story brick building at Waterbury’s 23 South Main Street — the birthplace of the Alchemist’s Heady Topper — will again have house-brewed beers flowing from its taps.

Earlier this fall, Prohibition Pig owner Chad Rich purchased the one-barrel brewing system formerly used by Sean Lawson of Lawson’s Finest Liquids, and soon Pro Pig brewer Nate Johnson will put it to use for house brews. That is, once the company’s licenses are approved, a process that hit a speed bump because of the government shutdown.

Slowdown notwithstanding, a few lucky drinkers have already gotten to taste Johnson’s first effort, Prohibition Pig Pale Ale. Johnson traveled to Morrisville’s Rock Art Brewery with his own yeast, hops and grain to produce the first 30-keg batch of that beer — which sold out quickly. “We want to have a staple pale ale and then surround it with other beers,” Rich says. “Our goal is not to be a brewpub, but have five or six of our own brews on tap along with all of the other beers we usually serve.”

Pro Pig’s pale ale scored a high rating of 90 on Beer Advocate’s website, and the second batch — made with a slightly different blend of hops — could be tapped as soon as this week. “We wanted a very well-hopped pale ale that’s very approachable, not extremely low alcohol, but something that’s still quaffable,” says Rich. Both batches came in at about 5 percent alcohol.

The restaurant will soon also have on tap a fall Saison brewed with cherrywood-smoked rye. It’s a collaboration between Johnson, Matt Nadeau of Rock Art and Brian Strumke of Maryland’s Stillwater Artisanal Ales, who visited Vermont a few weeks ago.

Once the federal license is approved, Pro Pig’s nanobrewery will swing into action at 23 South Main, though it will eventually migrate to the building directly behind the pub. “Our plans are to build a larger brewery to be up and running by this summer,” Rich says. Though future Pro Pig beers might include “anything and everything,” he adds, one style is definitely in the pipeline: a dark beer aged in some of the 12 former Pappy Van Winkle bourbon barrels acquired last summer.

The original print version of this article was headlined "Prohibition Pints"

Got something to say? Send a letter to the editor and we'll publish your feedback in print!


Pin It

About The Author

Corin Hirsch

Corin Hirsch

Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you MOST interested in learning more about?

  • Food-related events, festivals and other gatherings
  • Bars and restaurants — where should I eat out?
  • Farms and agriculture — what's up with the people producing our food?
  • Issues: What are the social, environmental and economic impacts of my food choices?
  • How to cook better meals at home

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation