Otter Creek has been hitting, hopping and dosing brews with creativity since acid-wash jeans were hip. Under the direction of brewmaster Mike Gerhart, we are undergoing a renaissance of rad, a rebirth of cool--throwing a bit of kind into the kettle whenever possible. Our hop-soaked ales are available throughout the Northeast and mid-Atlantic regions.
With a focus on sustainability, we have managed to dramatically reduce our contribution to the waste stream and are always looking for new ways to improve on this front. Our spent hops and yeast are donated to local farmers for use as an alternative fertilizer, while our spent grain feeds local dairy cows. Keeping with our nature-loving cred, we're currently working with the Non-GMO Project to validate our ingredients.
In 2010 we completed a sizable expansion of our facility. Six new fermenters added 30,000 barrels to our capacity while a state-of-the-art filling machine helps us meet the growing demand for our brews. Our newest toy, a centrifuge, allows us to control the efficiency of each batch we brew and bottle. In October we broke ground on a brand new, 120-barrel brew house paired with a 9,000 square foot addition to our current space. We'll start cranking out more of our tasty brews in Summer 2016 as our cosmic journey continues.
Led by Mike Gerhart—Vermont's best kept secret— our team of brewers share a passion for great beer. Though Mike runs a tight ship, there’s no shortage of personality in our brewhouse. In fact, it’s our brewers’ differing backgrounds and unique areas of expertise that contribute to our growing lineup of world class beers. And then there’s devotion. It’s not wholly uncommon to find someone dosing the brew kettle at 3 AM, or couch surfing in the back office while beer ferments. Good thing we have a shower.