Frost Beer Works
PRECISION ON TAP
Mad River Glen
THE COMMUNITY PREVAILS
Barr Hill Gin
VERMONT IN A BOTTLE
Après Ski
COZY COMFORT FOOD
A Toast to Community and Craft
Welcome craft brew lovers and cannabis connoisseurs to the winter 2026 issue of BrewView Vermont. We hope you’ll enjoy this edition, where we take a peek at a few new releases and explore the Mad River Glen expansion, a move that is going to significantly increase the skierowned cooperative’s skiable terrain and protect the area from development. Then, we introduce you to Frost Beer Works, a small microbrewery in Hinesburg that prides itself on crafting flavorful canned beers that showcase the tropical citrus aromas and soft flavors hops can produce.
We also offer advice for the pet-obsessed, plus give you two delicious recipes to satisfy your stomach after a day on the slopes. Next, we celebrate Caledonia Spirits’ Barr Hill Gin, a Montpelier distiller that takes sustainability to a new level by protecting thirty-two acres of pollinator natural habitat and using only local ingredients, and we pay homage to mud season, a unique time in Vermont that brings people out of hiding and into the pubs to lift a pint and visit with friends and neighbors.
On the cannabis side, we check in with four dispensaries and their people to get their thoughts on multiple topics, and then take you around the corner—the Cannabis Corner, that is—to read reviews of some top flower strains. Plus, we provide a full event calendar, a crafters’ beer map, and a handy tasting spreadsheet that can guide you on your craft spirits journey.
We wish you a happy, healthy winter. Please reach out with story ideas, fun facts, or just to say hi.
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South Burlington, VT 05403 www.brewviewvt.com
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SWITCHBACK TO BREW ITS OWN NA BEER IN-HOUSE
Switchback Brewing Co., the employeeowned Vermont brewery behind the iconic Switchback Ale, announced today that it is bringing non-alcoholic beer production fully in-house by installing the BrewVo® de-alcoholization system from Sustainable Beverage Technologies. In addition to producing its own non-alcoholic beers, the investment provides Switchback with the ability to collaborate with other breweries and beverage brands seeking high-quality NA production on the East Coast.
2026 JAMES BEARD SEMIFINALISTS ANNOUNCED
The list of semifinalists for the 2026 James Beard Award includes Tiara Adorno of the Crooked Ram (Manchester) for Best Chef Northeast, Leslie McCrorey Wells of Pizzeria Verità, Trattoria Delia, Sotto Enoteca, and others (Burlington) for Outstanding Restaurateur, and Kate Wise of Juniper Bar (Burlington) for Outstanding Professional in Cocktail Service.
UPPER PASS COMES TO BURLINGTON
Turnbridge’s Upper Pass Brewery has taken over the taproom and production space formerly occupied by Simple Roots Brewing in the Ethan Allen Shopping Center on North Avenue in Burlington. Upper Pass managing partners Ivan Tomek and Chris Perry had been looking to expand for a few years and liked the small community vibe of the location.
NEW NAME FOR AN OLD SOUL
The microbrewery at American Flatbread Burlington Hearth, where Zero Gravity craft beer began in 2004, has decided to return to its small-brew roots, announcing that it will now be known as Mothership Brewery. A launch celebration is tentatively planned for Wednesday, April 22, in conjunction with Earth Day.
FOUR QUARTERS BREWING
Midnight Adventures 6%
For nights that start after the lifts stop, meet Midnight Adventures, a lightly fruited take on our Phaze IPA. Brewed with Outdoor Gear Exchange, it features passionfruit, orange, and guava, all wrapped up in soft, hazy goodness. Also, enjoy our vibrant, alcoholfree sips like a Pomegranate Spritz and Blackberry Sage Mule. www.4qbc.com
VERMONT DISTILLERS
Experience a burst of sweet and spicy flavors with the Peach Habanero Smash!—a cocktail that blends peach liqueur, honey bourbon, and habanero bitters for a refreshing Vermont-inspired twist.
Peach Habanero Smash!
2 oz Metcalfe’s Peach Liqueur
1 oz Metcalfe’s Vermont Honey Bourbon
1 oz lemon juice
1-2 dashes habanero bitters
Top with club soda Honey and cayenne rim (or try Tajín)
Dip the rim of the glass in honey, followed by cayenne/ Tajín. Add ice to your glass, followed by spirits, lemon, and bitters. Top with soda water and serve. www.vermontdistillers.com
LONGTRAIL BREWING COMPANY
Après IPA 7% HOP off the lift and into a well-deserved IPA as piney and resiny as the well-trodden trails. But fair warning: This beer is not for beginners. It’s a great day to Après. www.longtrail.com
ROCK ART BREWERY
Imperial Stout 10%
This batch of Imperial Stout spent six months in barrels before maturing in the can for another year and a half. The result is a super-smooth pour, featuring bold roasted flavor and a subtle chocolatey note, ending with a tasty splash of whiskey!
Bock Lager 5.8%
BLACK FLANNEL BREWING AND DISTILLING COMPANY
Viking Aquavit less than 42%
Composed of Black Flannel neutral spirit, steeped with four botanicals (including a robust quantity of caraway seed), then redistilled to give a complex spirit, with a taste that’s akin to sipping rye bread with a very slight hint of licorice and citrus. www.blackflannel.com
This Bock is brewed with rich, dark, roasted malts, creating a full-bodied amber lager, similar to the traditional German style, with roasted barley and caramel notes.
Pilsner Valley Lager 6%
A light and tasty Czech-style lager with a crisp and refreshing taste and hop profile.
Backyard Brown Ale 5%
Inspired by the classic English brown ale, ours delivers a smooth and rich nuttiness, complemented by a toasty malt backbone and subtle hop character. www.rockartbrewery.com
STOWE CIDER
Tuned Up 5.5%
Tuned Up stands out as an unfiltered, hazy cider, featuring the refreshing flavors of cranberry and orange. The inspiration for this beverage comes directly from the local surroundings—Stowe Cider’s own backyard—giving it a unique, homegrown character. www.stowecider.com
TEN BENDS BEER
Heights Light IPA 4%
This quickly quaffable quencher is the petite rendition of our flagship Double IPA, Northern Heights. Same malt, same hops, same yeast, half the alcohol. It’s an easy-drinking break from the weight of winter. www.tenbendsbeer.com
NORTH CHAIR BREWING
Mud Saison 5.2%
Mud Saison is brewed to celebrate our fifth season, Mud Season. It’s a special time of year when the snow is melting, sap is flowing, and the warm days of spring are around the corner. Crack one open and enjoy! www.northchair.com
IT’S WORTH THE RIDE TO THE WAYSIDE For Premium Vermont Spirits
JEFFERSONVILLE, VT
MONTPELIER, VT
WAITSFIELD, VT
MIDDLEBURY, VT
BRATTLEBORO, VT
ST. JOHNSBURY, VT
SMUGGLERS’ NOTCH GLUTEN FREE VODKA
Unparalled quality with a hint of sweetness and smoothness. Certified organic.
BARR HILL GIN
The juniper-forward botanicals are brought to a perfect balance by the floral depth of raw honey.
MAD RIVER BOURBON WHISKEY
Wonderful deep aroma of Vermont-grown corn. Smokiness on the palate with a smooth aromatic finish.
PAPILIO AGAVE
Very Clean and pure with muted tequila flavor overlaid with smoky sweet notes of maple syrup.
PERC COFFEE LIQUEUR
Specialty grade Arabica Coffee is infused with exceptionally pure liquor and lightly sweetened.
PIRATE DAN’S VERMONT RUM
Handmade in custom stills. This triple distilled rum is uniquely smooth.
BRENDAN’S SPICED RUM
Has a flavor profile that balances well with many unique spices, and a delightful orange finish.
* Both Rums are distilled at the St Johnsbury distillery.
Wayside Restaurant, Bakery & Creamery
1873 US Route 302 • Montpelier, VT • Since 1918
Open Dailly • 7:00AM to 8:30PM • Waysiderestaurant.com
ZERO GRAVITY TAPROOM
Powder Jones 7.3%
Let Powder Jones take you away on a trail of Strata and Idaho 7 hops. The juicy orange citrus notes make for a bright and full-bodied beer. Striking the balance between hop character and a subtle touch of sweetness, this IPA brings the sunshine to all your winter adventures. Sip, ride, repeat. www.zerogravitybeer.com
GOOD MEASURE PUB & BREWERY
Pitter Patter 6.4%
Our House Porter is back! The beer is brewed with a classic mix of Munich, chocolate, and caramel malts for a smooth, chocolaty, coffee-like character. It is lightly hopped with American Cascade hops and then fermented with our house, clean, American ale yeast. Post fermentation, we allow the flavors to mellow and come together for an additional three weeks. The beer is the perfect pub-style ale and harkens back to early craft beer. It is as classic now as it was back then. Clean roasted, chocolate forward, and the perfect beer to enjoy with a good meal or with friends during this cold weather. www.goodmeasurebrewing.com
DOGGONE SWEET MAPLE SPOTS
In Vermont, when daytime temps are above freezing and nights below freezing, that can only mean one thing: It’s time to collect that beautiful tree sap that turns into Vermont’s famous maple syrup.
MORSE FARM MAPLE SUGARWORKS, located just 2.7 miles outside of Montpelier, is one place you can visit to learn all about the sugaring process—and it’s a great place to take your dog.
Open to the public from 10am to 5pm, Morse Farm is a throwback to a simpler, quieter time, when generations of the same family worked together to carve out a living on the land.
You and your pup can visit the sugarhouse, walk the “maple trail,” which winds through the sugar bush, and then stop for a visit with Rex and James, the Morse Farm goats. Pieces of folk art and antique farm implements dot the property, making it a fun adventure for everyone.
To cap off your day, check out the dogfriendly Morse Farm store, brimming with maple products, as well as an assortment of Vermont specialty foods and gifts. And, of course, you’ll have to try the farm’s renowned maple creemee (a swirling tower of Morse
Farm maple syrup-flavored soft serve piled high upon a sugar or waffle cone), named an “exceptional creemee” by New England Traveler Today www.morsefarm.com
PALMER’S SUGARHOUSE in Shelburne is another great sugaring season option. While only service dogs are allowed to enter the actual sugarhouse, visitors and their pups can hit the Nordic trail system with views of the Adirondacks, listen to live music, or visit the farm’s barn.
For over 50 years, Palmer’s Sugarhouse, a family-run business, has opened its doors to the public for an event called Sugar on Snow. Every Saturday and Sunday, March 3–April 14, from 9am to 4pm, Palmer’s has special Sugar on Snow tastings, as well as sugaring demonstrations, free maple samples, maple products for sale, live music, and horseback rides (weather permitting) offering views of the Adirondacks.
Palmer’s Sugarhouse is a friendly, comfortable family experience with plenty of parking and is handicap accessible. Schedule your visit to enjoy all that sugaring season has to offer. www.palmersugarhouse.com
GET YOUR MUTT MOVING!
Winter weather is here, but you still need to get outdoors, and so does your pet. According to the Association for Pet Obesity Prevention, more than half of all dogs are overweight. And a dog that weighs too much is at a greater risk for osteoarthritis, high blood pressure, orthopedic problems, ligament injuries, skin disease, heart and respiratory disease, cancer, and a lower life expectancy. Get your dog moving with plenty of walking and playing. You’ll reap the benefits of regular walks as well, including increased heart health, decreased muscle pain and stiffness, stronger bones, and a boost in your energy and mood.
PAWS FOR PLAYTIME AND REAP THE MANY HEALTH BENEFITS
Besides being our loyal companions, animals bring us fun. Have you ever watched a cat chase a laser or a dog chase its tail? Fun lowers stress levels, decreases blood pressure, and increases the “happy chemical” serotonin. Studies show that just petting a dog, cat, bunny, or horse lowers blood pressure. The mere presence of a beloved pet produces physical and mental changes: suppressed stress hormones, lower cortisol levels, and increased feelings of peace and happiness.
Exercising with your pets offers even more benefits. Dog parents are more likely to work in daily exercise, reach their fitness goals, or lose weight. This helps prevent chronic disease, leading to a sense of confidence and overall well-being. While dogs keep you active, cats have more of a calming effect; both are associated with lower cholesterol and triglyceride levels.
KEEP PETS COZY THIS WINTER
Many people may assume their pet’s fur coat is perfect protection from the winter weather, but given a severe drop in temperature and windy conditions, your pet may be in danger of hypothermia, potentially leading to frostbite to your pet’s ears, paws, and tail. Consider a sweater for your furr baby, especially if they are small or have short hair.
SPOIL YOUR FURRY FRIENDS IN STYLE
GIVE THE PERFECT GIFT
We all consider our pets a part of the family, so it makes sense that we’d want to buy them gifts, for their birthdays, and just for fun.
LEARN WHAT’S TRENDING
• Smart devices: Caring for your pets is easier than ever with hightech devices like smart collars, GPS trackers, automated feeding systems, and veterinary telemedicine. Plus, there are now wearable health devices like FitBark 2 activity trackers and DoggLeggs cardiac monitoring vests, and personalized nutrition apps like Pet Diet Maker and Feedog.
• Eco-friendly products: Pet owners are increasingly looking for biodegradable toys, organic food, and eco-conscious grooming supplies. Standouts include hemp dog and cat collars, toys made from recycled plastic, felt, and wool, and natural rubber.
• Innovative nutrition: Pet food makers are now combining the nutritional benefits of raw diets with the convenience of dry pet food. Some brands to try: Tender and True, Honest Kitchen, and Stella & Chewy’s.
APRÈS-SKI, THE VERMONT WAY Indulgent recipes to savor after a day on the slopes
In Vermont, après-ski isn’t flashy or overproduced—it’s about restoration. After skiing, snowshoeing, or simply navigating icy roads, locals gravitate toward dishes that are warming, filling, and familiar. Cheese-forward comfort foods, maple used with restraint, slow-braised meats, and locally made beer and cider define the season. Meals are meant to be lingered over, encouraging conversation long after plates are cleared. These two recipes capture that spirit, paired with drinks that will suit every Vermonter’s winter palate.
VERMONT CHEDDAR AND ALE FONDUE
Few dishes say après-ski quite like fondue. This version leans into Vermonters’ love of sharp cheddar and local craft beer, creating a bold, comforting dish meant to be shared after a long day on the mountain.
INGREDIENTS
• 1 clove garlic, halved
• 1 cup Vermont sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• ¾ cup amber ale
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch
• Freshly ground black pepper
Rub the inside of a heavy saucepan or fondue pot with the cut garlic, then discard. Heat the ale over mediumlow heat until warm but not boiling. Toss the cheeses with cornstarch, then gradually add them to the pot,
stirring constantly until melted and smooth. Stir in Dijon mustard and black pepper. Serve immediately with crusty bread, roasted potatoes, or apple slices.
Pair it with...
BEER: Porter or stout
Good Measure Pub & Brewery
WINE: Pinot Noir or Zinfandel
Lincoln Peak Vineyard
CIDER: Dry, oak-aged cider
Stowe Cider
COCKTAIL: Maple Old Fashioned or bourbon with cider
Vermont Distillers
MAPLE-BRAISED SHORT RIB SLIDERS
These sliders are deeply satisfying after a full day outside. Slow-braised beef short ribs paired with Vermont maple syrup deliver sweet and savory comfort that feels indulgent without being heavy. Plus, short ribs are the ideal makeahead dish, keeping evenings relaxed once everyone comes in from the cold.
INGREDIENTS
• 2 pounds beef short ribs
• Salt and black pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• ¼ cup Vermont maple syrup
• 1 tablespoon apple cider vinegar
• Slider buns or small rolls
Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven and brown ribs on all sides. Remove and set aside. Add onion and garlic to the pot and cook until softened. Return ribs to the pot and add beef broth, maple syrup, and apple cider vinegar. Cover and braise in a 325°F oven for about 2½ hours, until fork-tender. Shred slightly and serve on warm slider buns.
BEER: Amber ale, brown ale, or Vermont-style lager, Black Flannel Brewing
WINE: Dry Riesling or Grüner Veltliner, Beverage Warehouse
CIDER: Semi-dry Vermont apple cider, Vermont Cider Labs
COCKTAIL: Classic Kir or gin and tonic with citrus, Barr Hill by Caledonia Spirits
INTERESTING FINDS
BY JEFF CLEMISHAW
PHOTOS COURTESY OF MAD RIVER GLEN
Grassroots Triumph at MAD RIVER GLEN
THE SKI COMMUNITY UNITES TO RECLAIM HISTORIC TERRAIN
In a world of ski area acquisitions, corporate mega passes, and the eradication of core skiing culture, Mad River Glen loyalists have done what many considered impossible: Donors, shareholders, and supporters of the ski area’s co-op have come together and pooled resources to purchase eleven hundred acres of neighboring land, called the 20th Hole. This expansion dramatically increases MRG’s footprint and secures control over its recreational access and environmental stewardship.
This purchase was triggered by a Right of First Refusal event, when Lyme Mill Brook LLC, an anonymous corporation, offered $2.5 million for the acreage on October 16, 2025. All eleven hundred acres were originally part of the Mad River Glen ski area, and thus MRG was given seventy-five days to raise the necessary funds to match this offer.
On December 12, 2025, the co-op’s
purchase and sale agreement was finalized, outlining the terms and conditions of the sale. On January 29, 2026, and with $2.8 million in donor support, the ski area officially announced it had surpassed its funding goal and successfully acquired the land.
THE ROOTS OF EXPANSION
In 1995, Betsy Pratt, the owner of MRG, decided to sell the ski area. Dedicated to preserving the original legacy and character of the mountain, she created a cooperative structure to take over ownership. Through this structure, the loyal,
tight-knit community of skiers who enjoyed the mountain purchased the property. Fifteen hundred individual contributions, made by current shareholders, and the larger ski community, financed the $2.8 million required to comfortably secure the 20th Hole parcel. Upon the sale, Mad
River Glen became the first and only co-op ski area in the US, and this still remains true today.
According to Ry Young, Mad River Glen’s marketing and events manager, “This was truly a community effort. The number of donations only tells part of the story—participation spanned far beyond our shareholder base; the entire ski community answered the call.”
THE PLAN FOR THE LAND
When the eleven-hundred-acre 20th Hole came on the market, the ski area described it as a once-in-a-lifetime opportunity that couldn’t be ignored. The land in question was an original part of Mad River Glen’s land holdings in 1948, separated only when Betsy Pratt took ownership in 1995. The MRG community viewed acquiring
the parcel as a chance not only to return the ski area to its former size, but also to ensure its preservation for the long term. In fact, a legally binding agreement that the land be conserved forever was one of the terms of sale. Although the acquisition of the land doesn’t provide more lift-accessed terrain, it does provide more land for sidecountry and backcountry skiing in the winter, and hiking in the summer. Funds left over after closing costs will go towards ongoing conservation.
UP NEXT: STARK'S PUB REHAB
With the 20th Hole land acquisition secured, MRG has turned to its next project of reconstructing Stark’s Pub. Built in the 1960s with modest building materials, the on-site restaurant is an aging structure with serious energyefficiency issues. That is why the co-op
is once again pooling contributions from its community to rebuild Stark’s Pub, the ski area’s central gathering place. Given the success of the land purchase, they’re well on their way.
SKIERS FUND UPGRADES
The co-op prides itself on healthy financials. The ski area has been owned outright since the 1990s, and all proceeds go directly back into the mountain. Over the years, MRG has made many upgrades to its infrastructure, including the restoration of the legendary single-chair in 2007. This $1.8 million project was made possible by shareholder contributions, community donations, and a grant from The Preservation Trust of Vermont.
When the 20th Hole parcel first became available, the co-op
collectively agreed that it could not safely take on the debt needed to finance this substantial purchase. As a result, they relied on what they knew best—grassroots fundraising.
THE POWER OF COMMUNITY
Across the United States, ski areas are becoming increasingly consolidated. The unique personalities of local resorts are being lost to corporate uniformity, swallowed up by large private equity portfolios and multinational brands. Mad River Glen’s exercise in collectivism is an inspiration to the ski industry as a whole and a larger testament to the power of the community. The co-op’s communal purchase of a $2.5 million parcel may be impressive to outsiders, but to Mad River Glen’s devotees, it was just the right thing to do.
INTERESTING FINDS
BY ELIZABETH PENNEY
COURTESY OF BARR HILL GIN
BARR HILL GIN
VERMONT IN A BOTTLE
Crafting spirits from the local landscape and native ingredients
Since its beginning as a smallbatch, one-still distillery, Barr Hill Gin in Montpelier has been producing spirits that reflect the true characteristics of Vermont. Today, the company is boosting their commitment to sustainability by preserving thirty-two acres of native pollinator habitat.
Terroir is usually a word reserved
for winemaking. Loosely translated to “a sense of place,” it encompasses the many natural elements that go into grape growing, including soil, climate, and geology. But terroir is also an apt word for the craft spirits produced by Caledonia Spirits’ Barr Hill Gin in Montpelier.
“Our spirits are ingredient-driven and inspired by the landscape around us,” says co-founder and head distiller Ryan Christiansen. “We
BARR HILL GIN
116 Gin Lane
Montpelier, Vermont www.barrhill.com
PHOTOS
work closely with farmers in our area, visiting and learning from them and exploring new ingredients, flavors, and possibilities.”
VERMONT-INSPIRED SPIRITS
Best known for their award-winning Barr Hill Gin, the distillery produces spirits that are a true reflection of Vermont. The gin and vodka exhibit traits of raw honey and wildflower nectar, while the whiskies reflect oak and earth.
“As distillers, our role is to highlight farmers’ passion and commitment to the land, extracting remarkable flavor from raw ingredients and creating that bridge between cocktail culture and agriculture,” Ryan adds.
When the company was founded in 2011, it operated with a single direct-fire still. Ryan and his team would transport cases of spirits in an old station wagon, and they offered free samples at the farmers’ market. Although they’ve since expanded, their guiding principles remain the same.
“Scale should never come at the expense of values,” Ryan says. “As we’ve grown, we’ve worked hard to keep our connection to agriculture, to the people who make what we do possible, and to the communities that support us.”
MAKING ITS DEBUT
The company has also expanded its product line to include its first rye whiskey for distribution. After a decade in production, Phyllis Rye Whiskey, named for Ryan’s grandmother and her namesake still, is made from Vermont-grown grains and aged in barrels made from grains grown in the Northeast and aged in barrels, many made from Vermont white oak sustainably harvested from the Champlain Valley.
“Bringing it to the world felt less like launching something new and more like fulfilling a promise we made years ago—to give the whiskey the time it needed and to do it the right way,” Ryan says.
FOCUS ON SUSTAINABILITY
Doing it the right way means keeping sustainability in mind. Whether whiskey, gin, or vodka, a spirit isn’t a spirit without the land it comes from, so protecting the land is at the heart of what Barr Hill does. Through its annual Bee’s Knees Week, it has created more than thirty-two acres of pollinator habitat. Ryan says preserving the natural habitat supports a wide range of wildlife and promotes biodiversity.
“For us, honey production and habitat work are connected. Healthy, diverse ecosystems lead to healthier pollinators, and better pollination ultimately means stronger farms, better ingredients, and more resilient communities,” he adds.
But sustainability doesn’t come at the expense of a great-tasting product. In its first year of operation, Barr Hill Gin—made with raw honey and wild juniper—won Double Gold at the New York International Spirits Competition. Later that year, it won Best Gin of the Year at the Hong Kong International Spirits Competition. In addition, its sustainable Montpelier distillery was a finalist for the James Beard Award for Outstanding Bar in 2024.
CONNECTING COMMUNITIES
Ryan says that although craft spirits are the core of what they do, they view themselves as educators and their distillery as a community hub, where people can come together, not only to enjoy their spirits, but also to connect with one another and take in the landscape.
“The future for us is about going deeper into our role as educators and as members of a real community,” he says. “A distillery should reflect the agriculture around it, create opportunity locally, and invite people in to understand how spirits actually begin.”
INTERESTING FINDS
BY JEFF CLEMISHAW
COURTESY OF FROST BEER WORKS
PRECISION ON TAP Frost Beer Works is on the cutting edge of technology
For Frost Beer Works, brewing the perfect IPA comes down to more than just exotic aromas and an ideal balance of hoppy and juicy flavors. It’s about ensuring a repeatable taste that customers can experience every time they crack open a can or take their first sip from a draft. Founded in early 2015, Frost Beer Works of Hinesburg, VT, has taken
its production from around 350 barrels a year to over 7,000, or more than 1,750 pints annually. We talked with Garin Frost, owner and founder of the brewery, and take a look at their history, their obsession with consistency, and how investments in brewing technology have allowed them to produce their revered beer on such a large scale.
FROM HOME BREWERY TO PRODUCTION POWERHOUSE
Garin fell in love with brewing years before opening the business’s doors. While he enjoyed the creative side of the process, it was the technical aspects —the chemistry, experimentation, and instrumentation—that really drew him in. Garin quickly found that home brewing had serious limitations.
PHOTOS
“I was always sort of jealous of the folks who could do it in a commercial environment,” he says. Garin grew his operation, eventually creating a minicommercial setup right in his home. His passion didn’t stop there either. In 2014, he expanded into a commercial building that he owned from a previous business. He coordinated a deal with his current tenants and sublet a 1,000-squarefoot section of the property for himself and his brewing equipment. Today, Frost Beer Works is still in the same location, but now, they occupy the entire building, around 8,000 square feet.
HIGH-TECH BREWING
Garin’s fascination with the science of craft beer production has been a primary driver of the brewery’s success. The facility is more akin to a laboratory than a brewhouse, complete with hemocytometers, inline yeast cell counters, and dissolved oxygen meters. This allows them to achieve extreme precision, such as injecting a specific amount of yeast cells into the wort, commonly in the millions, billions, or trillions. And by specific, we mean specific. “Out to three digits,” Garin says.
He describes how even the smallest introduction of oxygen, down to the
www.frostbeerworks.com
FROST BEER WORKS
parts-per billion level, can ruin a beer: “It might not impact it immediately, but it might impact its shelf life to the degree that it could be pretty bad within a couple of weeks, or it could be just terrible within a month.” He comments on how the brewery’s success is measured by its ability to create high-quality, stable products, not just its financials.
One of the most remarkable elements of Frost Beer Works’ facility is its custom, in-house software, which monitors every element of the brewing process in real time. Every measurement that’s being taken during fermentation and canning can be seen by their small team anywhere, at any time. “It’s very uncommon for a facility of our size to have that level of visibility into what’s going on,” Garin says. This datadriven approach to production sets them apart from other local craft brewers.
EVERY CUSTOMER IS ROYALTY
One would think that, at just shy of 2 million pints a year, the brewery has some
serious marketing going on. But in true Vermont fashion, Frost Beer Works has zero salespeople. In a state without a single billboard, they fit right in. They are one of the only craft breweries of their size to have expanded solely from the admiration of their beverages. Not a single salesperson has worked for them in their 11 years of business. For the first few years of their journey, the brewery even handled its own distribution. This has resulted in a deep dedication to the customer experience. To Garin, the customer’s appreciation for the product is more important than the sale.
A SMALL BREWERY WITH A BIG PRESENCE
Frost Beer Works’ production processes are neck and neck with larger beer producers, but their commitment to their craft is something that you can only find with a small, local Vermont brewery. You won’t find inconsistency from one can of Lush to another; you’ll always get the same aromatic, juicy enjoyment, which can only be achieved by adhering to rigorous quality standards.
Today, their iconic beer line is widely available in nearly every gas station, grocery store, nook, and cranny of Vermont, plus 10 other states. Track down their products with the “Find Our Beer” map on their website or stop by their brewery in Hinesburg to get a taste of the magic (and science).
IT’S MUD SEASON GET INTO IT!
The messiest time of year also brings out the best in people—and beer
Mud season in Vermont is usually framed as something to endure: rutted roads, soft fields, boots that never quite come clean. But historically—and culturally— it’s been something else entirely. Mud season is when Vermont comes back together. And tucked inside that thaw is one of the state’s most enduring
traditions: town meetings, powered as much by bake sales, maple syrup, and local beer, as by civic duty.
COMING OUT OF HIBERNATION
After a long winter of hibernation, early spring was once the only workable window between snowmelt and planting season. Roads might
have been a mess, but daylight had returned, and people were restless. Town meetings emerged in that gap because they could. You showed up while you still had time, before fields demanded attention and summer scattered everyone again.
Bake sales became part of the ritual almost immediately. They weren’t
decoration—they were fuel. Coffee percolated in the back of town halls. Folding tables filled with brownies, pies, cookies, and whatever someone’s grandmother was known for. Money raised went to schools, libraries, and fire departments. Sugar softened long budget debates and kept people in their seats through zoning articles. Mud on the boots was expected. Crumbs on the agenda were forgiven.
SUGAR ON THE TABLE
Mud season also overlaps with another Vermont institution: sugaring season. Sap runs as days warm and nights freeze, pulling people into sugarhouses, just as it pulls them into town halls. The smell of boiling sap hangs in the air. Steam drifts out of sugarhouses at dusk. Pancakes show up at community breakfasts. Maple syrup—fresh, smoky, unmistakably local—finds its way onto bakesale tables and into post-meeting conversations. It’s the first product of the year, and it carries a sense of promise that mud alone doesn’t offer.
AFTER THE GAVEL, A PINT
Modern town meetings may look more organized, but the instinct is unchanged. Mud season slows movement just enough to pull communities inward. Trails close. Weight limits go up. Long trips get postponed. People stay closer to home, and shared spaces matter more. Town halls fill not because it’s convenient, but because people are ready to reappear.
This is also when Vermont’s craft beer culture feels most rooted. Without patio weather or tourist traffic, breweries shift fully into local mode. Tap lists favor balance over spectacle—clean lagers, quietly expressive IPAs, darker beers that still make sense on cold nights. There’s less urgency, more conversation. Beer becomes less about what’s new and more about what holds up when nothing else is happening.
A pint after town meeting isn’t a celebration; it’s a continuation. Arguments carry over. Votes get
re-litigated. Someone changes their mind. Someone else definitely doesn’t. Mud season beer is about stamina, not excitement. It’s built for sitting, listening, and ordering one more.
And when the brewery closes, the night often circles back to the sugarhouse or the kitchen table. A jar of early syrup comes out. Someone pours a taste. Someone else insists last year’s was better. The ground outside may still be unstable, but inside, the rituals are firm.
NOT PRETTY, BUT PRODUCTIVE
Mud season isn’t pretty, but it’s productive. It brings neighbors out of hibernation and into the same room— first to govern, then to eat, drink, and argue a little more. Between maple syrup, baked goods, and local beer, Vermont democracy has always run on shared effort and local flavor.
That’s the twist. Mud season isn’t a pause in Vermont life. It’s the glue that holds it together—sticky boots, sweet syrup, steady pints, strong opinions, and all.
BY MEREDITH MANN
WE WOULD LIKE TO THANK MOTHAPLANT AS THE DONATING DISPENSARY
MothaPlant proudly serves Franklin County as their premiere craft dispensary. They are committed to providing the highest quality cannabis products with an educational approach to support the needs of their customers. Their team is committed to supporting the healthy growth of the cannabis industry in Vermont.
www.mothaplant.com
CULTIVATOR: Oski Cultivation
STRAIN: Nitro Fumez
BREEDER: Bloom Seed Co.
GENETICS: Motorbreath 15 X Candy Fumez
THC: 26.9%
TAC: 31.5%
TERPS: Terpinolene, Limonene, Myrcene, Beta Caryophyllene Oski Cultivation grows with 100 percent organic input. They believe in aroma and flavor over THC content, with Oski, their dog, guarding the grow so they can bring the fire!
Nitro Fumez, a hybrid strain bred by Bloom Seed Co., is made from a genetic cross of Motorbreath 15 x Candy Fumez. This strain provides balance and an uplifting experience while calming the nerves. Nitro Fumez brings it home with the
terpinoline, a gassy and bright flavor with lingering and subtle sweet notes.
The first aromas upon opening the jar were fruity, gassy, sweet, and floral essences. While looking at the bud with the hand-held jewelers’ loupe, the color was a range of light and dark greens, with tightly trimmed or crimped red hairs. Looking pretty and uniform, these nuggets may have been machine tumbled and trimmed, suggested by the less than bulbous and loose trichomes that coated the flower. These tight buds exposed a sea of small non-bulbus trichomes and deliciously big calyxes. The visibly bulbous trichomes were visible when we cracked open the nuggets, showing us it was ready for the picking, just reaching early maturity.
Lighting the joint, we tasted a sweet and tangy lemon with a black licorice twist on the back of our tongues, almost like a clove cigarette, with lavender lingering. The flavors reminded us of Pakistani hash paired with a cup of chai tea. Deep conversations ensued about enlightenment, followed by heart belly laughs about hash while we enjoyed the sweet peppery notes on the final puffs of the roach, so sticky and resinous, it glistened in the light on the outside of the joint. This strain left no question in our minds. Happy and high, we headed right to the oven as the timer dinged for our dinner: pulled pork and mac and cheese local pie!
CULTIVATOR: Yellowbird
STRAIN: Double Love
BREEDER: N/A
GENETICS: XXX x LA KUSH
THC: 21%
TAC: 25.1%
TERPS: a-Pinene, Limonene, Myrcene
Double Love is a sativa-dominant hybrid strain (70 percent sativa/30 percent indica), created through an unknown combination of other tasty hybrid strains.
As we opened the jar, a waft of potent, peppery aroma bellowed from the container. Visually dark in the jar, plum and purple piqued our interest, followed by an enticing lemon aroma and a peppery twang in the back of the throat. Nonbulbous, fully intact trichomes heavily coated the nug. Cracked open, we saw more beautiful purple hues, more bulbous trichomes than outside, as well as trichomes on the red pistils. The smell reminded us of a citrus picatta or a lemon ricotta, something delicious and Italian, with an essence of lemon rind. Sweet on the grind, the peppery essence also shone through. Fluffy, but not sticky on the grind, we easily rolled up fatties. We were loving the zingy taste on the lips with the flavorful, pungent and memorable dry hits.
Peppery on the first draw of smoke, with notes of hoppy and soapy strains, a familiar flavor profile. We laughed about the nose-tingling Beta-Caryophyllene terpene and noted the dankness. Not for everyone, but to those who appreciate it like we do, think of that offensively delicious skunky smell stoners adore. It tasted harsher towards the end, potent and heady the whole time, finally leaving an earthy linger in the back of the throat and floral scent in the nose. A crispy classic sativa high, eye-opening, wake-up kind of weed! We found this strain to be super fun and social.
CULTIVATOR: The Florist STRAIN: Punk Rock Girl #2
BREEDER: DNA Crew
GENETICS: Dante’s Inferno x Gas Face
THC: 27.4%
TAC: 31.8%
TERPS: Caryophyllene, Limonene, Myrcene
Dessert time! If you like dessert, here is another sweet strain, with a fruity draw and citrus kick that permeated our noses upon opening the jar.
The flower is a pleasant light green with purple tones and has a bit of a unique structure. With so much sugar on the leaves, we wanted to savor each one. Sugary and glistening in the sun, the jar, not just the buds, were covered with trichomes. When we cracked open the bud, we exposed even more milky, bulbous, delicious-looking trichomes.
The bud was crumbly and dry, falling easily out of the grinder. The more we ground, the more the sweet essence of the plant shone through. Upon smoking, earth tones started to come through about one-third of the way through the join t, grounding and warming us like the sun. We reminisced about fruit-striped gum as we lit our joints and commented on how similar the flavor profile was while lamenting that the fla vor of the gum doesn ’t last as long as the flavor of this flower.
We enjoyed the smoke, relaxing, as our eyes became heavier. Punk Rock Girl #2 is a perfectly ripe, cured flower that hit the spot in more ways than one. It’s definitely a dessert worth treating yourself to!
CANNABIS DISPENSARY
Mindfully curating Green Mountain cannabis products to provide the best quality offerings from our state The Teahouse is minority + women owned
www.teahousevt.com | IG: @theteahousevt
Cannabis has not been analyzed or approved by the Food and Drugs Administration (FDA). For use by individuals 21 years of age and older or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry significant legal penalties in some jurisdictions and under federal law. It may not be transported outside of the state of Vermont. The effects of edible cannabis may be delayed by two
or
Cannabis may be habit forming and can impair concentration, coordination, and judgment. Persons 25 years and younger may be more likely to experience
to the
to drive or operate machinery when under the influence of this product. National Poison Control Center (800) 222-1222. Cannabis has not been analyzed or approved by the Food and Drug Administration (FDA). For use by individuals 21 years of age and older or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry significant penalties in some jurisdictions and under federal law. It may not be transported outside of the state of Vermont. The effects of edible cannabis may be delayed by two hours or more. Cannabis may be habit forming and can impair concentration, coordination, and judgment. Persons 25 years and younger may be more likely to experience harm to the developing brain. It is against the law to drive or operate machinery when under the influence
brain. It is against the
Four Dispensaries Four Questions
Everything you want to know about the cannabis dispensing business in Vermont
Q. What do you like best about being part of a cannabis dispensary in Vermont?
Patricia E., owner, Sunday Drive Dispensary: The people, from the fabulous people who keep the day-today operations of Sunday Drive running smoothly to the wonderful Vermonters who cultivate and manufacture the products we offer to our amazing customers. The people are the best part of owning Sunday Drive. I have met so many great people since opening Sunday Drive three years ago, and I am thankful for all of them.
Megan Clendenin, storefront general manager, Dome City Dispensary: The customers! It’s been amazing to get to know so many people from all walks of life who come together to enjoy the plant. Vermont has such a mom-andpop, hometown feel compared to the hustle and bustle of Colorado—it’s been refreshing to be part of such a close-knit community.
Drew Smith, owner and operator, Cannabis Maximus: What I like best about being a dispensary in Vermont is the sense of community and connection. Vermonters genuinely care about each other and about supporting local, responsible businesses. Cannabis here isn’t just an industry—it’s a shared passion rooted in wellness, nature, and authenticity. Being able to provide safe, legal access to a plant that has truly changed my life is both humbling and deeply fulfilling.
Zack Lighterman, general manager, Lake Effect Vermont: What I like best about working at a dispensary in Vermont is the strong focus on locally grown cannabis and supporting small farmers. By offering products from farms across the state, including those right here in the Lake Champlain Islands, we can provide every customer with a unique experience, whether they are visiting from out of state or just down the road. It feels rewarding to offer quality craft cannabis grown near the store while supporting the local farming community.”
Q. What questions do you ask someone when they’re not quite sure what they’re looking for?
Sunday Drive: When somebody comes into Sunday Drive and is unsure what they’re looking for, we usually first ask how they are looking to feel and their preferred method of consumption, and the conversation flows from there.
Dome City Dispensary: I start by asking about their preferred consumption method and what kind of experience they’re hoping for—whether it’s to sleep, relax, or stay active.
Cannabis Maximus: I always start by asking what mode of consumption they prefer: smoking, vaping, edibles, drinks, concentrates, tinctures. Next, I ask about their goals with cannabis, whether it’s for relaxation, pain relief, creativity, or just
CANNABIS CORNER is
enjoyment. These two questions open the door to meaningful conversations about lifestyle and comfort, helping me guide them toward the best experience for their needs.
Lake Effect Vermont: When a customer isn’t sure what they’re looking for, we ask about the effects they want to feel, their experience with cannabis, and their preferred method of consumption. This helps us guide them and curate an experience based on the products we have available. Some customers prioritize taste, others potency, and some are searching for a specific cultivar they enjoyed years ago. We provide as much information as they want, whether it is about terpene profiles, cannabinoid combinations, or the lineage of our cultivars. Every customer is unique and looking to experience the plant in their own way.
Q. What’s the most pleasant and not-so-pleasant surprise you’ve encountered since opening?
Sunday Drive: The most pleasant surprise since opening Sunday Drive is how many locals I have met! My other business, Clover Gift Shop, in the village of Woodstock, is mostly tourist-driven, so I was unsure how many locals we’d have shopping at Sunday Drive. We have the greatest local customers who support us, and many have become friends— people from all walks of life, and they all inspire me. When weed brings people together, the world is a happier place. Also, Vermonters grow amazing weed and have so much passion! I love working with passionate cultivators and being part of the journey as they perfect their craft. Not so pleasant: I’m surprised how difficult Vermont legislators make it to operate an efficient, profitable cannabis business. The hoops that we must jump through and the many ways the rules have changed since the market opened just three years ago are very discouraging and make running a small business difficult, when Vermont is capable of a clean, sustainable, thriving cannabis market.
Dome City Dispensary: The most pleasant surprise has been how easygoing and supportive our customers are. It’s been incredible watching our loyal customer base grow—and fun to see how many people are still discovering us. On the not-sopleasant side, navigating the challenges of compliance and everchanging regulations has definitely kept us on our toes.
Cannabis Maximus: The most pleasant surprise has been my team. From our general manager to our budtenders, they are a group of people we truly like, trust, and respect. That culture is everything. When your employees are happy and proud of what they do, it shows in the customer experience. Our mission
is value-driven, rooted in quality, fair pricing, and how we treat people. I couldn’t be prouder of the team we’ve created. The not-so-pleasant surprise has been the lack of accessible resources for cannabis businesses. Because the industry remains federally illegal, we’re limited to a handful of niche—and often expensive—vendors for banking, payroll, merchant services, and insurance. It’s frustrating to support both state and federal taxes while being denied equal access to basic business tools. Passing federal banking reform would open the door to fair competition and muchneeded relief for operators like us.
Lake Effect Vermont: One pleasant surprise has been the wide range of customers we see, from seniors in their nineties looking for sleep or pain relief to young adults visiting dispensaries to celebrate their twentyfirst birthday. We even have a “Where Are You From?” map in the store, and so far we’ve had visitors from forty-six states, including Alaska and Hawaii. It’s always surprising how far people have traveled to experience what makes Vermont cannabis unique. H owever, a less pleasant surprise is how many people focus only on potency. Some won’t even try a product if it doesn’t hit a certain THC percentage, overlooking the full spectrum of cannabinoids, terpenes, and the unique benefits different profiles offer.
Q. When you’re not at the dispensary, how do you spend your time?
Sunday Drive: When I am not at Sunday Drive, I am usually with my family; my husband, kids, and our three rescue dogs. We often can be found skiing or swimming up in the Northeast Kingdom of Vermont, where we love to be!
Dome City Dispensary: I spend most of my time with family, enjoying Vermont’s incredible live music scene, and, of course, smoking a little cannabis.
Cannabis Maximus: When I’m not at the dispensary, I love spending time with my wife, son, and our Boston Terrier, Oreo. I’m an avid golfer and lifelong hockey fan, especially when it comes to the Bruins! Family, sports, and time outdoors keep me grounded and grateful.
Lake Effect Vermont: I enjoy hiking local trails, taking day trips, visiting local markets, and cooking with fresh ingredients. I also love traveling both within the country and internationally to experience new cultures and regional foods, which often inspire my cooking. These experiences keep life interesting and inspire me to continue exploring.
CANNABIS CORNER is
sponsored by our fine freinds at
Cannabis has not been analyzed or approved by the Food and Drugs Administration (FDA). For use by individuals 21 years of age and older or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry significant legal penalties in some jurisdictions and under federal law. It may not be transported outside of the state of Vermont. The effects of edible cannabis may be delayed by two hours or more. Cannabis may be habit forming and can impair concentration, coordination, and judgment. Persons 25 years and younger may be more likely to experience harm to the developing brain. It is against the law to drive or operate machinery when under the influence of this product. National Poison Control Center (800) 222-1222.
Vermont Dispensaries
1.Dome City Dispensary, Winooski
2.Milton Remedies, Milton
3.Lake E ect Cannabis, South Hero
4.Vermont Bud Barn, Brattleboro
5.Cannabis Maximus, Brattleboro
6.Down to the Roots Dispensary, Chester
7.Emeraldrose Grows Dispensary, Bristol
8. Winooski Organics, Winooski
9.Vermont Good re Cannabis Dispensary, Waterbury Center
10.Something Wicked Cannabis, Bethel
11.MothaPlant Dispensary, St. Albans
12.Northeast Kannabis, St. Johnsbury
13.Kingdom Boys , Derby
14.Kushie's , Derby
15. Theory Wellness, Brattleboro
16.3J's Cannabis, Milton
17.Float On Dispensary, Burlington
18.Green Leaf Dispensary, Burlington
19.Dome City Dispensary, Winooski
20.Little City Greens, Vergennes
21.Castle Cannabis, Johnson
22.Sunday Drive Dispensary, Woodstock
DISTILLERIES
Saxtons
VINEYARDS/WINERIES
HAPPENINGS AND EVENTS
Paramount Theatre
30 Center Street, Rutland ,VT www.paramountvt.org
MARCH 1, 6PM
DIRTY DANCING IN CONCERT
MARCH 5, 7PM
THE BEAT GOES ON FEATURING LISA MCCLOWRY
MARCH 7, 7PM
LYLE LOVETT AND JOHN HIATT:TOGETHER ON STAGE
MARCH 18, 7:30PM
THE INFAMOUS STRINGDUSTERS
MARCH 20, 7PM
DISNEY IN CONCERT: AROUND THE WORLD
MARCH 21, 7PM
SAMMY KERSHAW
MARCH 24, NOON
MET OPERA: WAGNER’S TRISTAN UND ISOLDE
MARCH 27, 7PM
LEE BRICE
MARCH 28, 11AM
LAURIE BERKNER LIVE!
APRIL 10, 7PM
THE MACHINE PERFORMS PINK FLOYD
APRIL 14, 7PM
NITTY GRITTY DIRT BAND
APRIL 16, 7PM
VSO JUKEBOX: PORCH SONGS, AMERICAN ROOTS
APRIL 17, 7PM
DIRTY DEEDS: THE AC/DC EXPERIENCE
Mount Snow Resort
39 Mount Snow Road West Dover, VT www.mountsnow.com
EVERY SUNDAY, 2PM
LIVE MUSIC AT THE STATION TAPROOM
FEBRUARY 28–MARCH 1 WOMEN’S WEEKEND
FEBRUARY 28–MARCH 14, 3:30PM EVERY SATURDAY
BRUCE JACQUES LIVE AT CUZZINS
MARCH 7, 8PM
LIVE AT SNOW BARN: RIGOMETRICS
MARCH 14, 8PM
LIVE AT SNOW BARN: STRANGE MACHINES
MARCH 14
17TH ANNUAL CARINTHIA CLASSIC POWERED BY ROCKSTAR ENERGY
MARCH 15
JACK JUMP WORLD CHAMPIONSHIP
MARCH 20, 8PM
LIVE AT SNOW BARN: THE MEDICINALS
MARCH 20–22, ALL DAY REGGAEFEST
MARCH 21, 8PM
LIVE AT SNOW BARN: JOE SAMBA
MARCH 21
SINK AND SKIM
MARCH 22
DUCT TAPE DERBY
Sugarbush Resort
102 Forrest Drive Warren, VT www.sugarbush.com
SATURDAYS, 4PM
WALT’S AFTER DARK
FEBRUARY 28, 3PM LAWSON’S TAKEOVER
MARCH 3, 5PM
THE ALLYN’S LODGE EXPERIENCE: A LA CARTE DINNER
MARCH 6, 5PM
THE ALLYN’S LODGE EXPERIENCE: A LA CARTE DINNER WITH BARR HILL
MARCH 8, ALL DAY
15TH ANNUAL GREEN MOUNTAIN SHRED-A-THON
MARCH 9, 5PM
WINTER GOLF CLINIC AT THE SHARC
MARCH 12, 5PM
THE ALLYN’S LODGE EXPERIENCE: A LA CARTE DINNER WITH FIDDLEHEAD
MARCH 14, 3PM
LAWSON’S TAKEOVER
MARCH 20–22, ALL DAY PRIDE WEEKEND
MARCH 21, ALL DAY IKON FIRST TRACKS
HAPPENINGS AND EVENTS
MARCH 21, 9AM
10TH ANNUAL SIDE SURFERS BANKED SLALOM
MARCH 23, 5PM
WINTER GOLF CLINIC AT THE SHARC
APRIL 4, 11AM POND SKIM ’26
APRIL 6, 5PM
WINTER GOLF CLINIC AT THE SHARC
APRIL 11, ALL DAY SPRING FLING ’26
APRIL 20, 5PM
WINTER GOLF CLINIC AT THE SHARC
Catamount Arts
115 Eastern Avenue
St. Johnsbury, VT www.catamountarts.org
MARCH 1, 3PM
BOARTE PIANO TRIO
South Church Hall 1052 Main Hall
St. Johnsbury, VT
MARCH 6, 7:30PM THE BABADOOK
MARCH 12, 7PM
THE CONCORDIA CHOIR
Fuller Hall, St. Johnsbury Academy 1000 Main Street St. Johnsbury, VT
MARCH 20, 7PM
ROSANNE CASH
Fuller Hall, St. Johnsbury Academy 1000 Main Street St. Johnsbury, VT
MARCH 21 & 28, NOON
MET OPERA: WAGNER’S TRISTAN UND ISOLDE
MARCH 28, 7PM
PARSONS DANCE
Lyndon Institute Auditorium 168 Institute Circle Lyndon Center, VT
APRIL 9, 7PM
JAZZ AT LINCOLN CENTER PRESENTS:
GREAT AMERICAN CROONERS
Highland Center for the Arts 2875 Hardwick Street Greensboro, VT
APRIL 26, 3PM
CHAD R. BOWLES
South Church Hall 1052 Main Street St. Johnsbury, VT
Bolton Valley Resort
4302 Bolton Valley Access Road
Bolton Valley, VT www.boltonvalley.com
MARCH 1, 8AM USASA
MARCH 4, 5PM
LEARN TO… PICKLEBALL!
MARCH 5, 6:30PM CORPORATE RACE LEAGUE
MARCH 7, 9AM
NIGHT RIDERS: WEEKLY PARK SERIES
MARCH 8, 8AM USASA
MARCH 15, 7:30AM VERTICAL CHALLENGE
MARCH 21 & 22
BOLTON BABE FORCE: WOMEN-LED BACKCOUNTRY TOURS
Killington Resort
4763 Killington Road Killington, VT www.killington.com
MARCH 6–8, 8AM
SLASH & BERM BANKED SLALOM
MARCH 14, NOON
PATH TO THE PEAK: UPHILL PROGRAM
MARCH 20
NEW ENGLAND WOMEN’S DEMO
MARCH 28, 7:30AM VERTICAL CHALLENGE AT PICO
MARCH 28, 9AM
LOVE YOUR PEAKS
APRIL 4, 9AM
BEAR MOUNTAIN MOGUL CHALLENGE
APRIL 5, 6:45AM EASTER SUNSRISE SERVICE
APRIL 5, 8:30AM EASTER EGG HUNT
APRIL 11, 9AM
POND SKIM
APRIL 11, 11:30AM
KPARKS SPRING SEND-OFF
APRIL 18, 11AM
DAZED AND DEFROSTED
APRIL 18, 11AM
WINTER SEASON PASS HOLDER APPRECIATION PARTY
APRIL 25, 3PM
DECKED OUT DAYS
Spruce Peaks
Performing Arts
122 Hour Glass Drive Stowe, VT www.sprucepeakarts.org
FEBRUARY 28, 7PM SISTER SADIE
MARCH 1, 7PM GLEN PHILLIPS
MARCH 6, 7PM ISAAC MIZRAHI IN CONVERSATION
MARCH 7, 7PM BROOKLYN RIDER
MARCH 10, 7PM
NATALIE MACMASTER AND DONNELL LEAHY: CELTIC ALL-STARS
MARCH 14, 7PM
BOSTON DANCE THEATER: RED IS A FEELING
MARCH 21, 7PM ROSANNE CASH
MARCH 28, 7PM
ANNE LAMOTT AND NEAL ALLEN IN CONVERSATION
MARCH 31, 10AM
PETE THE CAT: THE MUSICAL
APRIL 12, 7PM WOMEN OF AMERICANA
Smugglers’ Notch Resort
4323 Route 108 South Jeffersonville, VT www.smuggs.com
MARCH 21 & 22, 8AM
VERMONT MAPLE OPEN HOUSE WEEKEND
MARCH 28, 6PM BREWFEST
APRIL 8, NOON FREE CONE DAY
APRIL 24, NOON VT MAPLE FESTIVAL
Long Tail Brewing Company
5520 US Route 4 Bridgewater, VT www.longtrail.com
EVERY SUNDAY, 3PM LIVE MUSIC SUNDAYS
EVERY TUESDAY, NOON TACO TUESDAY
EVERY WEDNESDAY, NOON WAYGU WEDNESDAY
EVERY THURSDAY, 5PM LIVE MUSIC
EVERY FRIDAY, 6PM TAPROOM TRIVIA
Chandler Center for the Arts
71 N. Main Street Randolph, VT www.chandler-arts.org
FEBRUARY 28, 7PM
THE LISSA SCHNECKENBURGER TRIO
MARCH 7, 7PM
JERRON PAXTON AND DENNIS LICHTMAN
MARCH 11, 7PM
GRAND KYIV BALLET PRESENTS GISELLE
MARCH 14, 3PM
UPPER VALLEY BAROQUE PRESENTS
J.S. BACH’S EASTER ORATORIO & MAGNIFICAT
MARCH 21, 3PM SIMONE DINNERSTEIN
MARCH 28, 7PM
THE GARIFUNA COLLECTIVE
APRIL 11, 7PM
MUD SEASON VARIETY SHOW
APRIL 12, 4PM
VERMONT FIDDLE ORCHESTRA
APRIL 18, 7PM
LAUREL CANYON: THE ULTIMATE CROSBY STILLS, NASH, AND YOUNG TRIBUTE BAND
APRIL 22, 7PM
BELA FLECK’S BEATRIO
14th Star Brewing Co
133 N. Main St, #7, Saint Albans, VT www.14thstarbrewing.com
EVERY TUESDAY, 6:30PM TAPROOM TRIVIA TUESDAY!
FEBRUARY 25, 11AM
RED CROSS BLOOD DRIVE IN THE ROOM
FEBRUARY 27, 7PM LIVE MUSIC IN THE ROOM: TELESCOPE CLUB
Stratton Mountain Resort
5 Village Lodge Road Stratton Mountain, VT www.stratton.com
MARCH 1, 11AM
VERMONT SPECIALTY FOOD DAY
MARCH 2, 2PM
SKI THE EAST X LONG TRAIL APRÈS PARTY
MARCH 8–14, 9AM
WOMEN’S WEEK GROUP LESSONS
MARCH 9 & 10, 9AM
WOMEN ON SNOW
MARCH 14 & 15, 8:30AM
24 HOURS OF STRATTON
MARCH 14, 8:30AM
SHRED4NATE MEMORIAL ALPINE RACE
MARCH 20–22, ALL DAY HOMESICK
MARCH 20, 5PM
LUNAR LAPS: NIGHT SKIING & RIDING
MARCH 28, 11:30AM ANNUAL POND SKIM
APRIL 4, 8:30AM GOLDEN WATERMELON HUNT
APRIL 5, 6AM EASTER SUNRISE SERVICE
Jay Peak Resort
830 Jay Peak Road Jay, VT www.jaypeakresort.com
FEBRUARY 27, ALL DAY
IFSA FREE SKI/FREE RIDGE BIG MOUNTAIN EXTREME COMP
FEBRUARY 28, 7PM A NIGHT FOR NICK: RIGOMETRICS
MARCH 1, ALL DAY
16TH ANNUAL HOPE ON THE SLOPES
MARCH 3, 5:30PM
NEK TIPSY TALKS STORYTELLING SERIES
MARCH 4, ALL DAY
VERMONT STATE HIGH SCHOOL SNOWBOARDING CHAMPIONSHIPS
MARCH 7, 9AM
APRIL 4, 9AM JAY DEMO DAYS
MARCH 15, 9AM
A DAY WITH NORDIC PHENOM JACK YOUNG
MARCH 20–22, ALL DAY BASS MOUNTAIN
MARCH 28–APRIL 19
WEEKENDS, ALL DAY
TEMPS DES SUCRES WEEKENDS
MARCH 2, 1PM
MARCH 15, 1PM
MARCH 16, NOON
UNIVERSAL ACADEMY HOCKEY GAMES
APRIL 5, ALL DAY EASTER EVENTS
HAPPENINGS AND EVENTS
APRIL 11, ALL DAY
VERTICAL CHALLENGE FINALS
APRIL 18, 4PM
ANNUAL PUMP HOUSE BEACH PARTY
APRIL 25, ALL DAY
ANNUAL TAILGATE PARTY AT STATESIDE
Champlain Valley Exposition
105 Pearl Street Essex Jct, VT www.cvexpo.org
MARCH 8, 8:30AM
APRIL 12, 8:30AM
WOKO GIGANTIC INDOOR FLEA MARKET
APRIL 11 & 12, 10AM
VERMONT SPRING MARKET
APRIL 25 & 26, 10AM
VERMONT SCI-FI, FANTASY & HORROR EXPO
Vermont Symphony Orchestra
2 Church Street, Suite 3B Burlington, VT www.vso.org
MARCH 20, 7PM
DISNEY IN CONCERT: AROUND THE WORLD
Paramount Theatre 30 Center Street Rutland, VT
MARCH 21, 6PM
DISNEY IN CONCERT: AROUND THE WORLD Flynn 153 Main Street Burlington, VT
APRIL 16, 7PM
JUKEBOX: PORCH SONGS, AMERICANA ROOTS
Paramount Theatre 30 Center Street Rutland, VT
APRIL 17, 7PM
JUKEBOX: PORCH SONGS, AMERICANA ROOTS
The Hayloft at Artistree 2095 Pomfret Road South Pomfret, VT
APRIL 18, 7:30PM
JUKEBOX: PORCH SONGS, AMERICANA ROOTS
Burlington Beer Company 180 Flynn Avenue Burlington, VT
APRIL 19, 5PM
JUKEBOX: PORCH SONGS, AMERICANA ROOTS
Barre Opera House 6 North Main Street Barre, VT
The Essex Experience
21 Essex Way Essex, VT www.essexexperience.com
FEBRUARY 27, 5PM COOKING WITH LOCAL BREWS
FEBRUARY 28, 5PM ITALIAN CUISINE
MARCH 5, 5PM INDIAN BIRIYANI RICE
MARCH 6, 5PM WARM & COZY
MARCH 8, 9AM
BAKING WORKSHOP: PUFF PASTRY
MARCH 9–APRIL 13
EVERY MONDAY, 4PM
JR. CHEF BAKING II: ADVANCED TECHNIQUES
MARCH 13, 5PM LUCK OF THE IRISH
MARCH 14, 4PM CREAM PUFFS
MARCH 19, 5PM
CHILI AND CORNBREAD
MARCH 20, 5PM TUSCAN CUCINA
MARCH 21, 5PM
FRENCH BISTRO
MARCH 22, 9AM
BAKING WORKSHOP: LEMON MERINGUE TART
MARCH 27, 5PM SPRING FLING!
MARCH 28, 5PM CHOW BELLA!
APRIL 3, 5PM CLASSIC NEW ENGLAND
Flynn
153 Main Street Burlington, VT www.flynnvt.org
FEBRUARY 24 & 25, 7:30PM KINKY BOOTS
FEBRUARY 28, 7PM THE BLACK EXPERIENCE
MARCH 3, 7:30PM BRIT FLOYD
MARCH 5, 7:30PM
LET’S SING TAYLOR
MARCH 6, 7:30PM
MOTOWN MAGIC
MARCH 10, 7PM GISELLE
MARCH 12, 7PM CHARLIE BERENS
MARCH 18 & MARCH 19, 7:30PM STOMP
MARCH 19, 5:30PM & 6:20PM FLYNNZONE FAMILY NIGHT: TROUT PARADE ART BUILD
MARCH 21, 6PM VSO: DISNEY AROUND THE WORLD
MARCH 24 & 25, 7:30PM BOOK OF MORMON
MARCH 30, 7:30PM DIANA KRALL
MARCH 31, 7:30PM MELISSA ETHERIDGE
APRIL 1, 7:30PM CHRIS THILE
APRIL 9 & 10, 7PM
APRIL 11 & 12, 1PM & 6PM DISNEY’S FROZEN
APRIL 17, 6PM NUTTIN’ BUT A WORD
APRIL 19, 4PM & 7PM NICK OFFERMAN
Higher Ground
1214 Williston Road South Burlington, VT www.highergroundmusic.com
FEBRUARY 28, 7:30PM BADFISH
MARCH 3, 7:30PM TUESDAY TRIVIA
MARCH 4, 7:30PM THE THING
MARCH 5, 7:30PM REPRISE
MARCH 5, 8PM KHAMARI
MARCH 6, 8:30PM SAXSQUATCH
MARCH 6, 7:30PM BETTER THINGS, TAKEN ALIVE
MARCH 7, 7:30PM CAITLIN CANTY
MARCH 8, 7:30PM NEP
MARCH 13, 7:30PM THE RENEGADE GROOVE
MARCH 13, 8PM THE HAPPY FITS
HAPPENINGS
MARCH 14, 7:30PM
EMMA COOK
MARCH 17, 8PM DIRTWIRE
MARCH 19, 7PM
PHIL HANLEY
MARCH 20, 7:30PM DWIGHT–NICOLE
MARCH 20, 9PM HEATED RIVALRY NIGHT
MARCH 21, 7:30PM MARIA SOMERVILLE
MARCH 21, 8PM ELIZA MCLAMB
MARCH 25 & 26, 8PM THIEVERY CORPORATION
MARCH 25, 7:30PM RDGLDGRN
MARCH 27, 7:30PM BOYS GO TO JUPITER
MARCH 28, 7:30PM DISCIPLE OF THE GARDEN
MARCH 28, 8PM BERTHA
MARCH 29 & 30, 8PM
MIKE GORDON
MARCH 31, 8PM OLD 97’S
APRIL 1, 7:30PM
JAMES MCMURTRY
APRIL 2, 8PM
GEORDIE GREEP
APRIL 2, 7:30PM
KALEB COHEN
APRIL 3, 7:30PM ALY & AJ
APRIL 4, 8PM PATRICK WATSON
APRIL 7, 7:30PM TUESDAY TRIVIA
APRIL 7, 8PM BAD SUNS
APRIL 8, 7:30PM HALEY HEYNDERICKX, MAX GARCLA CONOVER
APRIL 11, 7PM NICK OFFERMAN
APRIL 14, 8PM 49 WINCHESTER
APRIL 18, 7:30PM REVEREND HORTON HEAT
APRIL 19 & APRIL 20, 8PM THE DEVIL MAKES THREE
APRIL 21, 7:30PM THE NUDE PARTY
APRIL 22, 7:30PM LIZ COOPER
APRIL 23 & 24, 8PM PATTIE GONIA
APRIL 23 , 8PM WEST 22ND
APRIL 25, 7:30PM VERMONT JAZZ ENSEMBLE
APRIL 25, 8PM
DANCE WITH THE DEAD, MAGIC SWORD
APRIL 26, 8PM MAKAYA MCCRAVEN
APRIL 28, 7:30PM AI OLENDER
Vermont Comedy Club
101 Main Street
Burlington, VT www.vermontcomedyclub.com
EVERY WEDNESDAY, 8:30PM STANDUP OPEN MIC
MARCH 4, 6:30PM
MARCH MADNESS: TWOPROV 1
MARCH 6 & 7, 6:30PM & 8:30PM ASHLEY GAVIN
MARCH 11, 6:30PM
MARCH MADNESS: TWOPROV 2
MARCH 12 & 13, 6:30PM
MARCH 14, 6:30PM & 8:30PM JACKIE KASHIAN
MARCH 14, 4:30PM GOOD CLEAN FUN
MARCH 18, 6:30PM
MARCH MADNESS: TWOPROV 3
MARCH 19, 6:30PM
MARCH 20 & 21, 6:30PM & 8:30PM SAM JAY
MARCH 24, 6:30PM
MARCH MADNESS: TWOPROV 4
MARCH 26, 6:30PM
MARCH MADNESS: TWOPROV FINALS
MARCH 27 & 28, 6:30PM & 8:30PM TRAE CROWDER
APRIL 2, 9PM STRAPPED-IN! QUEER COMEDY SHOWCASE
APRIL 9, 7PM
APRIL 10 & 11, 7PM & 9PM PAT BURTSCHER
APRIL 16, 7PM
APRIL 17 & 18, 7PM & 9PM KELSEY COOK
APRIL 24 & 25, 7PM & 9PM DINA HASHEM
APRIL 30, 7PM
MAY 1 & 2, 7PM & 9PM GEOFFREY ASMUS
Lake Morey Resort
82 Clubhouse Road Fairlee, VT www.lakemoreyresort.com
MARCH 20–22
MURDER MYSTERY WEEKEND
APRIL 5, 10AM EASTER SUNDAY BRUNCH
APRIL 12, 9AM
ICEBREAKER 5 MILE RUN AND KID’S FUN RUN
Foam Brewers
112 Lake Street
Burlington, VT www.foambrewers.com
FEBRUARY 28, 8PM
PAUL ASBELL JAZZ TRIO
MARCH 1, 1PM
EMALOU AND THE BEAT
MARCH 14, 8PM JEFF WILSON
MARCH 21, 8PM JOSH PANDA
Other Noteworthy Events
THROUGH APRIL 13 WEEKENDS, 9AM–1PM
SUGAR ON SNOW, PANCAKE BREAKFAST
Palmer’s Sugar House 332 Shelburne Hinesburg Road Shelburne, VT
MARCH 1–8
WHITE RIVER INDIE FESTIVAL
Briggs Opera House 5 S. Main Street
White River Junction, VT uvjam.org/white-river-indie-festival-2026/
MARCH 7, 11AM
MARCH BBQ RAFFLE & RED-IN Trail 114 Island Pond, VT www.facebook.com/events/875120801837766
MARCH 21, ALL DAY
MAPLE MADNESS
Church Street Marketplace Burlington, VT
MARCH 12, 6PM
BRATT LUCK CRAWL ’26
Brattleboro Downtown Historic District 2027 Main Street Brattleboro, VT www.facebook.com/events/3370745233076243
MARCH 15, 3:30PM
5TH ANNUAL KITTY RESCUE CALCUTTA Colchester Village, VT www.facebook.com/events/824496186870831
MARCH 27, 4PM
VERMONT CRAFT BEER AND CHILI STROLL
Historic Downtown
Wilmington, VT
www.visitvermont.com/event/2026-vermont-craftbeer-and-chili-stroll/
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