House of Fermentology Debuts First Brew | Food News | Seven Days | Vermont's Independent Voice

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House of Fermentology Debuts First Brew 

Published June 1, 2016 at 10:00 a.m. | Updated October 15, 2019 at 2:05 p.m.

click to enlarge Orange Dot at Foam Brewers - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Orange Dot at Foam Brewers

Burlington's House of Fermentology made its draft debut last weekend at Foam Brewers, which opened a month ago on Burlington's waterfront. HOF's first release — a rust-orange wild American ale called Orange Dot — is a blended ferment, aged eight months in French oak barrels with wildflower honey and cara cara oranges.

Even at a formidable 6.5 percent alcohol (rather boozy for a sour beer), the new brew is thirst-quenching and bright, marrying brisk acid with a touch of funk. "We wanted to do something lean and dry with clean lactic acidity," says brewer Todd Haire, who co-owns HOF and Foam Brewers with two sets of partners.

Orange Dot is just the beginning for HOF. In addition to releasing the brew in bottles in June, Haire plans to offer Pink Dot (wild-fermented golden ale with raspberries, ginger and orange zest) later this summer and several other blended, oak-aged "Dots" as they reach maturity.

The original print version of this article was headlined "Creative Ferment"

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About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan was a food and drink writer at Seven Days.


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