Since 2016
A family brewery with one simple rule
Barleyford began in a converted dairy barn with a five-barrel system and a stubborn belief: beer tastes better when you know who brewed it. Nine years on we still mash, boil, and pour every pint on Copperline Lane.
Never rush a ferment. Never serve a pint we would not drink ourselves. Everything else — the tours, the kitchen, the Friday night fiddle sessions — grew out of that rule.
14
Taps pouring
9
Years brewing
40+
Local partners
What we stand for
Brewed slow, served warm
Honest Ingredients
Vermont-grown barley, whole-cone hops, and well water drawn fifty feet below the barn. Nothing you cannot pronounce.
Open Doors
Tours run every Saturday, the brew deck is glass-walled, and our brewers actually like questions. Come see how it happens.
Full Tables
A kitchen built for beer — pretzels, burgers, and bowls designed to sit beside a pint. Nobody leaves hungry.
The brew crew
Nine people, one mash paddle
Head brewer June Calloway started Barleyford with her brother after a decade brewing in Portland and Munich. Today the crew includes two assistant brewers, a cellar hand, three cooks, and Mara behind the bar — who remembers your usual.
We hire neighbors, train apprentices every spring, and every crew member pours at least one shift a month. If someone hands you a taster, ask them what is fermenting — they will know.
Meet the crew
Taste the story in person
Tours every Saturday at 2 pm. The taproom pours Wednesday through Sunday, kitchen open late.