Trout River Brewing produces three year-round brews plus several seasonal selections throughout the year. We make a brew for every palate, from very light to very dark. Come on by and taste for yourself!

   Brewer Dan - here's our soon to be famous brewer, with his head stuck (again!!) in the brew kettle. We're still trying to figure out what he can see in there through all the steam!

   Mash Removal - here's Dan and Rob scooping out the spent grains (the mash) in order to start the second brew of the day. These grains go right down the road to Mike, a local dairy farmer, for cattle feed. The glamourous side of brewing!!

   The Tanks - After a nine hour brew session, the beer is pumped to the fermenter and held at a specified temperature for a period of 7-10 days. Then it is sent to the conditioning tanks.

   Bottling Day!! - we use a fully-automated, state-of-the-art bottling line we call Cybil. On a good day, usually when we're bottling the Rainbow Red Ale (Cybil's favorite), she allows us to run at around 40 bottles per minute. It takes 5 or 6 of us to keep up.

    Brewed In Vermont