When you want to have a good meal and a beer at a brew pub, sometimes you need to go to the original. Since it's beginning in 1988, Vermont Pub and Brewery has been a Downtown Burlington institution, helping to bring the concept of the restaurant that brews and serves its own craft beer right on-site to the public. When VPB was opening its doors the idea of a brew pub had to be explained to customers, now there are nearly 3000 in the U.S. alone.
Started by the late and legendary Greg Noonan and now run by his business partner Steve Polewacyk and Brew-master Russ FitzPatrick (pictured above), VPB continues to serve up great food and some of the best beer in town. We were lucky to have the chance to sit down with Steve and Russ and talk VPB history, brewing, local ingredients for food and beer, and their love for Burlington and Vermont Pub and Brewery.
Running the kitchen is Mike Trepanier who is dedicated to the use of local ingredients in their classic pub dishes from premium Vermont made cheeses to locally raised beef, baked goods and chocolate from around the corner, and Vermont roasted coffee. Steve and Mike work hard to ensure that their menu offerings are enticing, local, and yet still affordable.
With ten-plus beers on tap from both sides of their two room bar at any given time plus rotating specials, VPB is a great place to sit down with friends and have a pint. We were treated by Steve and Russ to a full tasting of their classics from ranging their gold metal winning Burly Irish Ale through to the very fruity Forbidden Fruit Framboise. The only place to sample a pint or take home a growler is at the Pub and Brewery on College Street in Burlington...for now. Bottles and kegs may be, if we are lucky, in the near future.