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 added six fermenters and 30,000 barrels to our capacity. Down the road, the addition of a state-of-the-art filling machine helped us keep-up with the growing demand for our beers. In 2016 we popped the top on a brand new, 120-barrel brew house and accompanying 9,000 square foot addition to our current space. We're continuing our cosmic journey in 2017 with the creations of some killer new recipes, letting our collective freak flags fly whenever possible.
The OCB Crew
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. It’s our brewers’ diverse backgrounds and unique areas of expertise that contribute to the growing lineup of creative recipes coming out of OCB. And then there’s devotion. It’s not uncommon to find someone dosing the brew kettle at 3 a.m., or couch surfing in the back office while beer ferments. Good thing we have a shower.