In Vermont, the last sap in the spring maple sugaring season isn’t considered good for much. It’s too dark and strong to use forcommercial maple syrup — people tend to like the light and clear stuff.

But long ago, that late season sap was used in a potent dark beer that offered some cool relief to farmers when the hay was cut in the heat of summer.

Now some local microbreweries are bringing the historic drink back from extinction.
In the 1970s Vermont musician John Cassel recorded a popular local song about sap beer. But you would have been hard pressed to find any sap beer to drink at the time.

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