What's on Tap - Bar AntidoteApril 13, 2016
What started as a hobby six years ago, brewing beer quickly became an obsession for Ian Huizenga, Chef/Owner (and now Brewmaster) of Bar Antidote in Vergennes. It makes perfect sense - Ian has long been crafting menus that pair deliciously with a pint or two. This year, he's taken his homebrewing to the next level and moved his operation to the Bobcat Café and Hogback Breweries in Bristol to grow his production. Ian's beers are already flowing on tap at the restaurant and soon, the Antidote will expand upstairs “into daylight” (the current space sits below street level) with seating for 50, a growler fill station, and rotating tap options that consistently feature beers made with Vermont-grown hops and grains.
Ian had fantastic success brewing with local ingredients as a home brewer and is now replicating that work on a larger scale. He works with partners like Andrew Peterson at Peterson Quality Malt to find the perfect Vermont-grown malts, and this summer he will look to Addison County farmers to add local hops to the mix when they are back in supply. So far, three beers featuring Vermont-grown malts have been released at the restaurant and they’ve been popular. The Espresso Milk Stout featuring 75% of Peterson’s Malt is on tap now and will be featured on his spring menu as an ice cream float - LU LU Ice Cream, Milk Stout, Shaved White Chocolate, with Whipped Cream and a Cherry - and a Hoppy “Tractor” Pilsner is currently being carbonated for release next week using 100% Peterson Malt!
What should you pair with a local beer at the ‘Dote? Ian says, “try the Hoppy Pils with any of the barbecue, especially the Angry Chicken Tacos.” Cold, hoppy beer paired with spicy, barbecue rubbed and smoked Misty Knoll chicken with smoked apple and habanero mustard barbecue sauce? Yes, please. The Antidote plans to open their new level by mid-June, but they will be open through construction so you can satisfy your local beer and food cravings all spring!