Foam Brewers

After checking out of Blind Tiger Burlington, I arrived at Foam Brewers just as they were opening. I spent a few minutes taking in the Vermont landscape, watching people walk and play across the frozen expanse of Lake Champlain. There was something truly mesmerizing about that icy view, and it set the perfect tone for the visit.

From the moment I stepped inside, the energy was palpably creative yet deeply grounded. It felt like a microbrewery operating with a clear purpose driven by community, fun, and, of course, delicious beer.

Walking up to the bar, I looked over the menu and chatted with the beertender about the lineup. I started with a pour of Peel Sessions: Tangerine (10.0% – Mimosa-Style Triple IPA –  Conditioned On Tangerine).

It tasted exactly as described: a bright, morning citrus drink that was absolutely delicious. It gave me that “morning beer” profile in the very best way.

I followed that up with a glass of the Rainy Night In Soho (5.0% Irish Style Nitro Stout – Silky, Dark Chocolate, Roasty).

This was so damn good. However, a few sips in, a boisterous family with kids sat a little too close for comfort, which led me to pack up my things and move to the other side of the taproom.

That move changed everything.

I ended up in a great conversation with Tom, one of the account managers, which eventually led to me meeting Josh Bayer, the head brewer. Josh is clearly driven by a spirit of experimentation, treating the Lake Street taproom more like a research-and-design lab than a standard production facility. I loved talking with them; while many places are content just making “good” beer, Foam belongs to that rare tier that actually pushes boundaries.

Then, Josh and Tom surprised me with a pour of Josh’s recently finished project: The Doldrums, an oyster Michelada.

It was brilliant. The base was a light lager brewed with heirloom German barley, flaked rice, and Valley Malt Pils. Tom took delight in describing the process: fresh tomatoes simmered with spices and lime, then blended with 400 Cape Cod oysters shucked by John Brawley. The result was a vibrant red brew that was zesty, saline, and wildly quenching, especially with the Tajín rim.

As I sipped, Tom explained the name. “The Doldrums” is a nautical reference to the still point between trade winds, fitting for a beer suspended between winter and spring, but it’s also a nod to the Montreal electronic project by Airick Woodhead. That kind of layered cultural referencing told me everything I needed to know about Foam’s mindset. To top it all off, Josh’s sense of humor was the highlight; he made a joke about a “Fisher-Price Brewery Playset” that nearly had me laughing right off my seat.

The sense of community at Foam is incredible and clearly intentional. Tom explained how they are deeply focused on the Vermont economy, from ensuring every can is designed by a local artist to surrounding the brewery with people who inspire them to innovate. This dedication extends to the agricultural roots of the region.

At one point, I asked Josh about what excites him as a brewer now. After thinking for a few moments, he spoke passionately about local growers like Kevin and Karen Broderick of Whitfield Hop Yard, whose harvest goes into Leopold, their Vermont Double IPA. It was fascinating to learn about and hear about Josh’s passions and his focus on using local Vermont flavor to produce unique and exciting blends.

As the conversation wandered to food licensing, Josh also taught me about the Anchovy hop, cultivated by Matt Storm and Brian Strumke of Fast Fashion Brewing. Instead of smelling like fish, the hop gives notes of watermelon hard candy, raspberry, and pine.

What I truly appreciated, however, was the genuine friendliness of the entire staff. When I mentioned I was heading up to Montreal for the night and asked for poutine tips, one staff member went out of their way to hand me a note with their top two picks: Montreal Poutine in the Old Port and Frites Alors.

Additional food suggestions in Montreal included Au Festin de Babette à Montreal; Le P’tit Rustik for breakfast and brunch;

They even rounded out my itinerary with a solid “top three” brewery list for Montreal: Messorem Bracitorium, Pub Brewskey, and 4-Origins. It was the perfect send-off from a place that clearly values art and hops as much as it values the people drinking them.

For my next trip to Vermont, they suggested Howl Bier and Mule Bar. In Philadelphia, I was recommended Monk’s Cafe and Human Robot.

Plus, it was absolutely a pleasure to leave with some of Josh’s favorite beers.

In a world of mass production, Foam is a reminder that the best pints are seasoned with local history, a dash of experimentation, and the genuine warmth of the people who pour them.

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