Good Measure Brewing Opens Doors to Northfield Tasting Room | Bite Club
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Saturday, December 17, 2016

Good Measure Brewing Opens Doors to Northfield Tasting Room

Posted By on Sat, Dec 17, 2016 at 12:00 PM

click to enlarge Tap handles at Good Measure Brewing - GOOD MEASURE BREWING
  • Good Measure Brewing
  • Tap handles at Good Measure Brewing
Good Measure Brewing moved into its Northfield home base in January 2016. By September, the brewers had begun distributing kegs of their distinct, expertly balanced beer to restaurants and suppliers across the state. A tasting room has been in the works ever since, with extensive renovations and restructuring of the 1920s-era building — formerly home to a series of grocery stores — and bringing everything up to code. At last, Good Measure’s tasting room opened its doors on Friday.

“Our idea is that the tasting room is a meeting place,” says co-owner Scott Kerner (who helped open Montpelier’s Three Penny Taproom in 2009, as well). “It’s a place to fill up your growler, have a pint, have a snack. Food will be simple, but well attended — just like our beer.”

The brewery’s on-site bites include beer-pairing classics such as local meats, cheese boards, olives, nuts and salted popcorn. Patrons can unwind with their Good Measure pints in a spacious, industrial-style hangout with an aesthetic reminiscent of its early-20th-century past: clean lines, brick walls and warm accents of restored wood.

Wednesday through Saturday from noon to 7 p.m, Good Measure’s docket of eight rotating taps might include sips like Early Riser, an American cream ale (4.8 percent ABV) brewed with Vermont-grown heirloom Abenaki corn, or Dark Pines (7.1 percent ABV), a black ale like the offspring of a deep, toasty porter and an intensely hopped IPA. East Street Bitter (4.8 percent ABV) is a spot-on replica of a classic British pub beer, while Spud’s Web adds a hint of drama: At 7.8 percent ABV, it’s a walloping imperial American rye ale brewed with roasted local sweet potatoes.

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Julia Clancy

Julia Clancy

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Julia Clancy is a local chef and Seven Days food writer.

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