Localfolk Smokehouse to Become a Brewpub | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Localfolk Smokehouse to Become a Brewpub 

Side Dishes

The bar at Localfolk Smokehouse
  • The bar at Localfolk Smokehouse

If the state of Vermont is a craft-brewing mecca, the Route 100 corridor could well be its nerve center. This fall, Waitsfield’s Localfolk Smokehouse will join the string of microbreweries that now stretches from Morrisville down to Warren.

Longtime owner John Morris is waiting on permits and equipment for a two-barrel brew system that he’ll install in the restaurant’s basement. “We’ll probably give two of our 24 taps over to our own brews,” Morris says. “Then [as he ramps up production] it will be four out of 24.”

Morris has long wanted to add a microbrewery to his eatery, he says. Two years ago he began the paperwork for the future Cousins Brewing, named for the partnership of himself; his brother, George Morris; and their cousin, Paul Noglows. None of them will be head brewer; Morris says he is in the process of seeking candidates to fill that role.

Even in the absence of a brewmaster, Morris has had seasoned input: Sean Lawson of Lawson’s Finest Liquids and Mark Magiera of Bristol’s the Bobcat Café and Brewery have both been guiding him in the process, he notes.

The first Cousins signature brew — an IPA — isn’t a surprising choice, considering that Morris has given six of his taps over to IPAs and reveres Lawson’s Chinooker’d IPA as “the most amazing beer out there.” Morris hopes to follow that with “something on the lighter side,” as well as with special beers from a succession of guest home brewers. “I’ll definitely let the brewers come in and decide on what to rotate in, instead of my personal taste,” he says.

Cousins’ small size will enable those brewers to experiment. “If a beer doesn’t work, it’s not a thousand dollars’ worth of ingredients down the drain. We can shake it off and try again,” Morris notes.

Will a smoked beer be among the smokehouse’s offerings? Morris hints that it will, saying, “We’re hoping to recreate the spirit of the original Otter Creek Stovepipe Porter.”

The original print version of this article was headlined "Smoke & IPAs."

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

Tags:

More By This Author

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible 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.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation