The Reservoir Debuts House-Brewed Beers | Food News | Seven Days | Vermont's Independent Voice

Please support our work!

Donate  Advertise

The Reservoir Debuts House-Brewed Beers 

Published March 11, 2015 at 10:00 a.m.

click to enlarge MATT BRUHNS
  • Matt Bruhns

In 2011, the Alchemist Pub and Brewery closed its waterlogged doors after a brutal bashing from Tropical Storm Irene. That left Waterbury without a proper brewpub, but, soon after, the owners of the Reservoir Restaurant & Tap Room, Mark Frier and Chad Fry, purchased a one-barrel brewing system from 14th Star Brewing when that brewery upsized.

The idea was to start serving housemade beer ASAP — Frier has been an avid homebrewer for years — but the project kept getting pushed to the back burner. In 2013, Prohibition Pig started making its own beer in the old Alchemist space. Then Frier and Fry turned their focus to Stowe, where they opened the Bench last October.

Recently, however, Frier returned to brewing and moved the system from his own kitchen into the Waterbury restaurant. With a hoppy pale ale fermenting now, he hopes to debut his house suds in the next couple of weeks.

"Our goal is to do small batches and do them really well," Frier says, "and then expand from there." As spring approaches, he plans to flesh out a series of "Hi-Res" brews — double/imperial-style beers — as well as a "Low-Res" set, which will be sessionable and easy drinking. The restaurant will devote just one or two of its 38 draft lines to the house beers. "We just want to dial one [recipe] in and go from there," Frier says.

Sold under the label Big Tree, the brews will be available exclusively at the Reservoir, since distributing beyond the pub would require setting up a separate distribution company.

But Frier is eager to go public with his brews. On Thursday, March 12, the Reservoir will launch a monthly beer dinner series, the first of which pairs suds from Burlington's Zero Gravity Craft Brewery with dishes from chef Shawn Beede. The brewer hopes to feature his house beers at dinners to come.

The original print version of this article was headlined "From Taproom to Brewpub"

Related Locations

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

More By This Author

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

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


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2024 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation