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Haverford Winter 2011 : Page 38

Shaun Hill ’01 (left) built his microbrewery on his family’s ancestral farmland in Vermont. Barely a year in operation, he’s already winning awards for his brews. SHAUN HILL ’01 More information: triacafe.com 38 HaverfordMagazine PHOTOS: JOSEPH GRESSER classes,’ and so that’s what we did.” With the school’s opening, Myerow reframed his business, focusing on both exposing his customer base to new tastes and educating them, but without pretension. Buzz followed. In 2006, Food & Wine magazine called The Fermentation School “one of America’s 50 most amazing wine experiences.” Myerow’s operation has continued to flourish: He opened a second Tria in 2007, and just last fall he debuted Biba, a streamlined version of Tria with only 900 square feet and a more “overt focus on wine.” This newest venue is less about pushing boundaries, experimenting or educating, and more about encouraging locals to kick back and simply enjoy the wine. “We make it a point to say that we don’t have TVs or karaoke, and we don’t offer WiFi,” Myerow says unapolo-getically. Instead, he wants the space, with its communal tables, to spark relaxed interaction. “We’re all on our BlackBerries and computers and Facebook all day and night,” he says. “Just have a drink with someone, and talk to them.” O ne brewer whose products Jon Myerow has recently featured at Tria is Shaun Hill ’01 , whose reputation has generated excitement far beyond the walls of his small Hill Farmstead Brewery in Greensboro, Vt. Upon hearing that Hill would also be featured in this article, Myerow remarked, “It’s people like Shaun that we want to support and bring to people’s attention.” And for good reason. Hill’s beers have received accolades from a vast network of beer enthusiasts, the mainstream beer press (think Beer Advocate ) and professional beer judges across the globe. Three beers he created while working as a brewmaster in Denmark earned gold and silver awards at the World Beer Cup in 2010. His eight-month-old brewery is already flooded with visitors from around the state and further afield. Hill brews on his family’s ancestral farmland with the aid of a single apprentice. He works seven days a week and admits, “I never leave work.” Though he will bring on his first true employee in a few weeks, he says, “The business is me, ulti-mately. It’s a true expression of myself. My life has been revolv-

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