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Flagship Lagers
Slow-fermented and brilliantly clear. Crisp, honest pints led by our Golden Lager — the beer that built the barn.
Shop lagers02
House Ales
Blonds, pales, and ambers with Vermont character — honeyed malt, wildflower hops, and endlessly refillable flavor.
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Bold & Barrel
Strong ales and barrel-rested experiments. Toffee, dark fruit, warming spice — pours for slow evenings.
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Seasonals
Four rotating taps that follow the farm calendar — fresh-hop autumn, spiced winter, bright spring, hazy summer.
Latest releases
Grain to glass
How a Barleyford pint happens
- 1
Mill & mash
Vermont barley milled each morning, mashed low and slow for a deep, sweet wort.
- 2
Boil & hop
Whole-cone hops added by hand at three stages — bittering, flavor, and a fresh aroma charge.
- 3
Ferment & rest
Lagers rest six weeks in the cellar; ales condition until the brewers say so, never the calendar.
- 4
Pour & pair
Fourteen taps, honest pours, and a kitchen menu written to match every single one.
Taproom kitchen
Built for beer
Small Bites
House Pretzel
Warm, salted pretzel with ale mustard dip
Hopcorn Bites
Crispy beer-battered brussels, spicy aioli
Barrel-Aged Hummus
Creamy house-made hummus, local veggies, pita
Main Plates
West Coast Burger
Beef patty, sharp cheddar, hoppy pickles, aioli
Brewmaster's Bowl
Grilled brussels, quinoa, roasted root veggies
Amber Ale Mac
Rich cheese sauce, pasta shells, toasted crumb top