Trout River Brewing Company - VT
Reel in the great taste of Vermont’s premier micro brewery, an exciting destination for phenomenal craft beers with a serious commitment to quality.
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Founded in July 1996 by Dan and Laura Gates, Trout River Brewing Company began crafting beers in early December of that year. The Gates still own and operate the small microbrewery, located in the northeastern region of Vermont. Since its opening in 1996, the brew team has prided themselves on creating and serving fresh, all natural, premium ales and lagers. Trout River’s beers are made with pure Vermont water, the best imported and domestic malts and hops, and the highest quality yeasts available. To enhance flavor and complexity, Trout River Brewing chooses not to filter any of their beers. They believe this decision also imparts greater depth of aromas in the finished beers.
Trout River Brewing Company only produces three year-round brews, plus a few seasonal selections offered throughout the year. With a brew for every palate, from very light to very dark, there is something for everyone!
The brewery’s property also includes a pub and retail shop that is open on the weekends for locals and visitors to the region. They serve a selection of their ales and lagers on tap, in addition to their own gourmet, hand-tossed sourdough pizzas.
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- Rainbow Red Ale
- American India Pale Ale
- 6.20% ABV / 60.00 IBU
- Trout River Brewing Co.’s flagship brew, the Rainbow Red Ale is a great example of a very balanced, very drinkable, very tasty Red Ale with plenty of hoppy, malty and fruity aromas and flavors. Unfiltered and brewed with the best domestic and imported malts, hops, and yeast, this beer shows Trout River’s commitment to quality. Enjoy!
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- Chocolate Oatmeal Stout
- Oatmeal Stout
- 5.50% ABV / IBU
- Trout River’s Chocolate Oatmeal Stout is a dark, deliciously roasty brew with hints of chocolate in both flavor and aroma. The stout is velvety smooth with a dry roasted finish. At a time only available seasonally, the Chocolate Oatmeal Stout’s popularity now demands brewing year round!
- Beer Battered Coconut Shrimp with Sweet Sauce
- 4 eggs
1 cup beer
3 1/2 tsp. Creole seasoning
1 1/4 cup all purpose flour
2 Tbs. baking powder
48 large raw shrimp,
peeled, tails on, deveined
1 1/2 - 2 cups fresh or
moist-packed shredded
coconut oil for deep-frying
Sweet Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon
mustard
3 Tbs. shredded horseradish - For the Shrimp: Combine eggs, beer, 1 tsp. Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees in deep fryer or wok. The oil should be at least 1 1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with sweet and tangy dipping sauce. For the Sauce: blend together orange marmalade, Creole or Dijon, and horseradish.
