Raising the Bar on Locally Brewed Beer

There’s no better way to get to know a place than to hang out at the local brewery. And IT recently came across one that’s making a concerted effort to save the planet. That, and the beer is pretty darn good. The Long Trail Brewery in Bridgewater Corners, Vermont, was modeled after the Hofbräuhaus in Munich. Its patio and vegetarian-friendly restaurant overlook the Ottauquechee River. In the winter, a woodstove makes the bar especially cozy.

Aside from boasting the state’s top selling selection of microbrews, the 17-year-old company has set up a great Web site explaining its commitment to eco-brewing.

The brewery uses one third less water than the industry standard by operating without the aid of a municipal water feed, sewer, or gas lines. Instead, they pump well water straight from the ground to brew the beer.

A high-tech boiler system that recycles steam back into hot water cuts down in electricity bills.

Each day about eight tons of spent mash—a by-product of the beer making—is sold to local farmers as high-protein cattle feed.

And now, about the beer: The classic Long Trail Ale is an award-winning amber beauty. Other favorites include the Blackberry Wheat and IPA (naturally carbonated and unfiltered). For a special treat try the Double Bag, a dark ale with 7.2 percent alcohol. After drinking a few pints of this eco-brew, your conscience may be the only thing that’s still clear.