Category Archives: All Posts

Sunday 07/20 – Open 11a-6p – Stock Up Before You Scoot Out!

Sunday 07/20 – Open 11a-6p – Stock Up Before You Scoot Out!

At the Bevie, carrying everything from ‘A to Z’ doesn’t just mean from Alchemist to Zero Gravity…

it includes the best selection from Lawson’s Finest Liquids, Upper Pass, Fiddlehead, Frost, Lost Nation, Burlington Beer Co., Four Quarters, Bent Hill, Ten Bends, 14th Star, Foley Brothers, Good Measure, Wunderkammer, Idletyme and so many more!

We’re well stocked with the best in VT – remember to share the sudsy VT love with others! 🙂

 

 

07/20 Saturday | 10AM Beer Cave Release – Belgium Blowout

10AM 07/20 Saturday | Beer Cave Release – Belgium Blowout

Our shelves are bursting with the largest, freshest beer selection around but pucker up for our Belgium Blowout starting at 10 AM Saturday morning!

~ Super Limited Supplies, Select One ~

  • Cantillon | Classic Gueuze
  • Cantillon | St. Lamvinus
  • Cantillon | Vigneronne
  • Tilquin | Oude Gueuze
  • Tilquin | Quetsche (Plum sour)

~ Get These While You Can ~

  • 3 Fonteinen | Oude Geuze Vintage Blend
  • 3 Fonteinen | Oude Geuze CuvĂ©e Armand & Gaston
  • 3 Fonteinen | Oude Kriek (Cherry)

 

 

07/19 Friday Beer Cave Release | Fresh Suds | New Beer

We work tirelessly all year round to bring you the freshest brews from our local VT makers, highly sought after vintage ales from around the globe, and new libation from up and coming breweries.

This week is the culmination where the stars align, we get special treats, and friends give us bonuses to share with locals and visitors during this frothy and fun time of the year!

There are just too many beers to list!

More than anything, we are blessed, and delighted to announce the opportunity to share with you starting on Friday 07/19 at 10 AM…

FRI 07/18 10AM Beer Cave Release:

  • Cantillon | Classic Gueuze | Super Limited Amount
  • Tilquin | Oude Gueuze | Super Limited Amount
  • Tilquin | Quetsche (Plum sour) | Super Limited Amount
  • 3 Fonteinen | Oude Geuze Vintage Blend
  • 3 Fonteinen | Oude Geuze CuvĂ©e Armand & Gaston
  • 3 Fonteinen | Oude Kriek (Cherry)
  • Jester King & Põhjala | Port Over Easy | Port Barrel Aged Imperial Stout | Limited Amount
  • Wunderkammer Bier | 4 Varieties!!!
  • Fiddlehead | Wild Ale – 2 Varients
  • Founders KBS | Multiple vintages
  • 14th Star | Bourbon Barrel Aged Imperial Maple Sap Stout

 

Many new breweries never before seen in VT (100+ beers arrived yesterday!) or new from:

  • Labietis – Exciting beer from Latvia never before available in VT |  Citra hopped berry ale, mead, tart ales
  • Engine 9 – new to VT brewery introduction | Sours & fruited wild ales
  • Three Magnets – new to VT brewery introduction | Sours & fruited farmhouse ale
  • The Collective – new to VT brewery introduction | Tart/wild ales
  • Long Beach – new to VT brewery introduction | Fruit sours, berry vanilla porter, cans, bottles…
  • Birds Fly South – new to VT brewery introduction | Apricot Chardonnay barrel aged ale, fruited ales, tartness
  • Garden Path Fermentation – new to VT brewery introduction | Blended barrel aged fruit ales, subtle ales
  • Grimfrost – new to VT introduction | Aged mead
  • Strange Roots – new fruit sours available!
  • BorĂ©ale – new to VT brewery introduction | IPA du Nord-Est hazy IPA
  • Fat Orange Cat – new NE beers!
  • Libertine – new sours
  • Jolly Pumpkin – new BA stout
  • Bellwoods – new cherry sour and new peach sour
  • … and many more, this is just scratching the surface!

 

Our local VT friends are loading us up with super fresh beer!  Stock up while you ‘can…’

  • Alchemist | Focal Banger & Heady Topper
  • Lawson’s | Sip of Sunshine (Double Sunshine inspired DIPA), Super Session #8, and depending on the day… 🙂
  • Zero Gravity | Strawberry Moon, Bing Bing, Madonna, and so many others
  • Upper Pass | Cloud Drop DIPA, First Drop, Fred’s Red, Together We Can IPA, Moove on Up…
  • Four Quarters | IPA’s, Sours, and tantalizing ales
  • Ten Bends | Northern Heights IPA
  • Burlington Beer Co. | Raspberry Whalecake, Strawberry Whalecake, IPA’s, DIPA”s, Sours…
  • Frost | Special hazy IPA’s, Lush, Lushicle, hazy VT galore
  • Foley Brothers | Fresh and juicy Prawpaw, Big Bang…

It would blow your mind (and wear out the internet) if we listed everything so pop over to the local, independent, VT family owned Beverage Warehouse and your thirst will be quenched!

 

(Saturday details coming…)

 

Vermont Brewers Festival | Beer Cave Release

Vermont Brewers Festival is here and we’re having our annual beer cave release!

This is absolutely going to be the best release we’ve ever had!

We are busy unpacking and pricing but we can release a little information to tantalize you with…

Starting Friday, you will find:

  • Stunning sours, stouts, and specialty ales from a dozen new breweries NEVER BEFORE seen in VT
  • DOZENS of new, astonishing beers from around the globe never before available in VT
  • Unrivaled selection and availability of beer from featured Vermont Brewers Festival Breweries than anyone else
  • 1st Beer Cave Drop – (details coming)

Stay tuned and thirsty… your pilgrimage for bodacious beer is fulfilled at the Bevie.

New Ciders and Wines from Vermont’s Fable Farm Fermentory!

The Fable Farm Fermentory brothers have released their latest creations into the world, and we’re thrilled to have secured a little bit of these limited, lovely creatures for our customers!

Along with new vintages of Fable’s still & sparkling apple ciders, vinous ciders and honey wine, there is a brand-new perry (sparkling pear-based cider), and a wine made from 100% St. Croix grapes found in a 10-year old Vermont vineyard that had been previously abandoned.

Read about each bottling below, and then pop into the Bevie to pick up these delightful, surprising, all-natural Vermont-made liquids!

Fable Farm Fermentory Ciders and Wines at the Beverage Warehouse Vermont

Emanation
2018
5.98% ABV
189 cases made
Ingredients: foraged + cultivated cider apples, wild cultures of yeast + bacteria

Our 2018 vintage of Emanation is a dry sparkling cider made in the ancestral method from the juice of both foraged and organically cultivated cider apples. Vermont’s Walden Heights Nursery & Orchard, whence the cultivated fruit was grown, is a magical place where orchardist Todd Parlo shepherds a rich diversity of alpine fruit and nursery stock on a village hillside terraced by hand.  The apple trees are sculpturally pruned and allowed to grow to their fullest potential amidst a polyculture of companion plantings. This rendition of Emanation is delightfully fresh, crisp, and tart, emanating a sessionable innocence.

750mL | $17.99

Fluxion  Batch IV
2016 + 17
6.99% ABV
199 cases made
Ingredients: foraged cider apples, wild cultures of yeast + bacteria

With faith in flow, we merged multiple vintages of cider aged in an assortment of wood barrels to create our fourth iteration of Fluxion that awaits you. Made in  the traditional method, maple syrup was added to kick-start a secondary fermentation in bottle. This cultured blend of cider is the sparkling counterpart to Stillpoint. Dry, with refreshing acidity.

750mL | $18.99

Stillpoint
2016 + 2017
6.95% ABV
56 cases made
Ingredients: foraged cider apples, wild cultures of yeast + bacteria

Stillpoint is an aged blend of cider, cultured in an assortment of wood barrels before bottling still, and from which our sparkling cider, Fluxion, arose.  This prolonged aging in our fleet of barrels tends to give the cider smooth, buttery, and peppery qualities. We are excited for more people to explore the wonder, simplicity, and solemnity of still cider.

750mL | $18.99

Apple – Grape Wine

Vinous Venus 
2017
7.68 % ABV
156 cases made
Ingredients: foraged cider apples, red grape pomace, wild cultures  of yeast + bacteria

A favorite with Fable Farm Fermentory fans, Vinous Venus is a pink-hued, apple-grape wine created in the traditional method.  Macerated red grape pomace and fresh red grape clusters containing residual sugars post pressing were co-fermented with a blend of foraged apple juice. The wine was then pressed off and sent down to the cellar to age in cultured wood barrels for a year, before bottling as a sparkling apple-grape wine. Vinous Venus celebrates the integration of foraged apples and grapes with its dry sparkle and refreshing acidity.

750mL | $19.99

Leela
2015/16
9.91% ABV
119 cases made
Ingredients: white grapes, foraged apples, wild cultures of yeast + bacteria

Herein awaits an amber-hued, apple-grape wine made by merging 40% Vermont-grown grapes and 60% foraged cider apples. In 2016 we purchased destemmed white grapes from our friends at Lincoln Peak Vineyard of New Haven, VT. We placed half the berries into an open-top vessel to macerate and  pressed the other half immediately. This wine contains both of these fermentations blended with a medley of multi-vintage cider barrels. Half of the final blend was used for our previously released sparkling wine, Leo, while its sister, Leela, was allowed to age for 6 months in barrel and another year in bottle.

750mL | $19.99

Koan 
2015
6.42% ABV
111 cases made
Ingredients: red and black currants, aronia berries, concord grapes, foraged apples, wild cultures of yeast and bacteria

[Koh ahn], a paradoxical anecdote or riddle, is used in Zen Buddhism to provoke enlightenment and demonstrate the inadequacy of logical reasoning. We love sour things. Sour stimulates digestion, opening the palate to experience a medley of flavor, while also inspiring the mind to open up to puzzling tastes. This sparkling apple wine was barrel aged for 3 years and then steeped with a mixed medley of berries before bottling with a dose of honey in the traditional method.

500mL |  $14.99

Perry (NEW!)

Pyrus
2015 + 2016 + 2017
32 cases made
5.84% ABV
Ingredients: foraged pears and apples, wild cultures of yeast + bacteria

It’s a rare treat to discover the bulbous pearl of pears when foraging for apples; but when we do, we jump for joy!  This still perry was barrel-aged for 2 years before bottling, and contains a blend of apples and pears from three different seasons. Residual sugars remained in barrel for over a year, and we hoped that fermentation would jumpstart in bottle to create a sparkling wine. Instead we received a beautiful still wine, expressing a refreshing interplay between volatile acidity and sweet appley-pear notes.

500mL | $15.99

Honey Wine

Betula
Batch II: 2017
9.79% ABV
Ingredients: raw birch sap, raw honey, foraged sumac berries, wild cultures of yeast + bacteria

Filtered through the roots and vascular tissues of Birch trees, each Spring living sap-water seeps out of tapped trunks as an elixir of life — long harvested as a tonic beverage of northern climes. Raw honey from Mcfarline Apiaries of Benson, VT was dissolved into raw birch water and left to ferment with whole clusters of foraged sumac berries. Bottled in the traditional method, honey was  added a second time to create a sparkling dry wine with earthy notes and a robust acidity.

500mL | $14.99

Grape Wine (NEW!)

St. Croix
2017
7.08% ABV
13 cases made
Ingredients: St. Croix grapes, wild cultures of yeast + bacteria

Our farm and fermentory lies on a branched road that was once used as the main thoroughfare from Boston to Montreal. Now known as the Royalton Turnpike, this graveled pathway winds through a pastoral landscape of lush fields and forests, and speaks to a time when horse and buggy brought passers-by from city to country. In 2016, we discovered a 10-year-old vineyard 25 minutes north, just off the beaten path from this historic road. In 2017 we were guided by the weather and our overall circumstance to harvest the St. Croix a bit underipe. Red-skinned St. Croix normally produces red wine, but in this iteration, all of the red pigments dropped out of solution over the course of a year of aging in glass demijohns. The resulting low alcohol wine is white, light and refreshingly tart.

750mL | $23.99

Slow & Low – Rock & Rye | Tasting 07/13 SAT 3-5 PM

Slow & Low – Rock & Rye | Tasting 07/13 SAT 3-5 PM

Hochstadter’s Slow & Low
Rock and Rye

 

Union made with straight rye whiskey, 100% raw local honey from PA, air-dried navel oranges from FL, Angostura-style cocktail bitters, and a pinch of rock candy.

The original American panacea, rock and rye has been served “straight up” in saloons and pharmacies since the 1800’s.