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Awesome!
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Awesome!
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Awesome!
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Awesome!
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I didn't go tponight with the intention of reviewing the place again so have no particular tasting notes.
The beer lineup has almost completely changed since my last review.
The (not very) low point was the doppelbock. I'm spoiled by Celebrator which thisw one isn't. Having said that, it is in style and is a good beer.
Nobody makes ordinary bitter nor mild beers? This place does and they are very good. They call them "session beers", which they are, being low enough in alcohol to keep sipping for hours without much ill effect.
The wit and saison beers were also excellent.
My choice for quaffing with my flatbread was the gruit ale. (Ale from the days beforer hops were used so the bittering was done with other herbs.) It is a beautifully soft and malty beer. Very tasty and it went well with my sausage, mushroom, caramelized onion, and fresh tomato flatbread.
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BruPilgrim (Ralph S Sturgen),
Easthampton, MA
(04/30/2009) |
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Having never been to the Burlington outpost of American Flatbread during my many visits to the area I did not know what to expect in regards to the quality of the brews. Well, I sure was surprised. Even during a busy Sunday brunch of constructing what looked to be fine bloody marys (next time!) the bartender, Chad, went out of his way to let us sample every "Zero Gravity" house beer on the impressive menu. The Centennial Wheat IPA, an unfiltered hopped-up American Wheat Ale, was a standout among a great cast. It is obvious that the brewer here does not shy away from experimentation and even the Belgian styles could hold there own against many more commercially available products. Along with the house brews, Flatbread serves eight or so guest draft beers (Allagash, McNeill's, Unibroue)and seventy bottles (Jolly Pumpkin, Rochefort, et al.) We we definitely be back when time (the Vermont Brewery Challenge does not rest) permits. Top-notch operation.
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Kirk Struble,
New York, NY
(02/18/2008) |
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Awesome!
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Awesome!
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Awesome!
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Drop this place in any other city and 12 other restaurants will go out of business! This is a world-class pub and restaurant that can stand up there next to ANY of them.
We invaded this place on a busy Saturday night and they never flinched. 80 bottles of beer, 40 wines, and 5 house brews. And the best pizza on the planet. Uh, yea. Forget NY City. Take a seat.
Young Sara knew we were short on time and ran interference with the kitchen. I barely got through my first TLA India Pale Ale when our pizza arrived. Their small was the size of other's large! And I finally found a place that isn't afraid to actually COOK a pizza and not send some soggy sloppy doughy excuse of a pizza out.
The IPA was so good I stuck with it so I'm sorry I can't review the other brews (but I'll be back soon to try). Anybody out there looking to open a place? You better come here first and see how it's done. And done right.
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Timothy J. O'Connor,
Troy, NY
(10/28/2007) |
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I MUST HAVE DIED AND GONE TO HEAVEN! VERMONT..ESPECIALLY BURLINGTON IS A MUST STOP FOR ANY BREW PUB FAN. ONLY PROBLEM WITH THIS JOINT....TOO CROWDED TO MAKE A RETURN VISIT ON A SUNDAY NIGHT!
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JIMBO,
SPRINGFIELD, OH
(08/06/2007) |
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This place is a must stop when in Burlington. Run by one of the former brewers at Colorado Brew Pub in Danbury, CT it has been in existence for three years now and keeps getting better everytime I go.
A large selection of local VT brews as well as a full lineup of their own Zero Gravity brews. I definitely recommend the Oatmeal Stout and Belgium Double.
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Michael Bowman,
Cold Spring , NY
(07/24/2007) |
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Great
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Great
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Visited this place last week. Tried a brown, ESB, wheat IPA, schwarz, and dry stout. All were of good quality. wheat IPA (called Conehead) was super. Dry, bitter finish with strong hop flavors. Tasted similar to Southern Tier Hop Sun. Bar tender was very personable and knowledgeable. They had a very good selection of other local and non-local beers on tap. They also had a beer engine serving a local IPA. I was told that the beer on the hand pull does change frequently.
During a second visit we got chummy with the bartender and he offered a sample of IPA that had just been transfered out of fermentation. Still cloudy and carbonated only by the remnents of fermentation. About as close to "real ale" as you can get. Man was it tasty !!! Awesome malt backbone and a long hop finish. I could take up resisdence in this place.
Warning, only open during lunch then closes again until 5pm for dinner. Both times I was there the dinner crowd was large. BTW- the flat bread pizzas are very tasty.
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Mike Weaver,
Batavia, NY
(08/19/2006) |
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Awesome!
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N/A
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Awesome!
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Awesome!
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Stopped in before heading off to the Brewer's Festival. The place was packed, but I was fortunate to plop down to enjoy a few tastes. ESB was great, just the way I like it; not too much malt, not too much hops. Barman recommended and gave a few tastes of other VT brews; was especially impressed with the cask IPA from Shed. Had more from Flatbread at the fest and those were equally good. IPA nice and hoppy while the Gruit was fruity and refreshing. Will stop by for sure on my next trip to enjoy the full lineup.
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Beav,
York, PA
(08/08/2006) |
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Awesome!
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Awesome!
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This place is a 1st class establishment. The night we went they were doing a Tribute featuring beers from the soon to be defunct Heavyweight Brewing. We had a couple of those and some of their own offering, A Summer Gruit(way too smooth since it has no hops) and a great Belgian Style White. Our bartender Jake was top shelf (he usually works on fridays). Their flatbread pizzas are creative and the perfect food for beer. Keep up the good work.
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Jobob,
Hinesburg, VT
(06/15/2006) |
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I've heard about the flatbread pizzas at this place and had been wanting to try it, but the main reason I went was when I heard about the beer selection. Let me tell you, I was not dissapointed. If you're in Burlington and want great beer and an amazing selection, pass right by the Pub and Brewery and stop by this place.
The beer menu contained 8-10 home made brews on tap, along with another 10 or so microbrew beers mostly from around New England. Impressive drafts from Maine, and New Hampshire were along with some of the local Vt. microbrews. They even had my favorite draft beer - Anchor Steam. I first ordered the house brown ale - very nice....then has the IPA and really enjoyed it. I would highly recommend the IPA to anyone who loves hoppy brews.
There also was a HUGE variety of bottled beers!
I really enjoyed this place, and can't wait to go back and work my way down the beer selection........and also, the Pizza was pretty good too.
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Greg Buckless,
Colchester, VT
(05/09/2006) |
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Great
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Great
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Great
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Awesome!
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The Burlington brewpub scene just got, happily, more complicated for the serious craft-brew drinker. American Flatbread's newest restaurant has a brewery, too. It's even handy, being just a few doors away from Greg Noonan's Vermont Pub and Brewery.
Last evening they had 5 of their own beers on tap from a golden, sweet Summer Bock and the biscuity, hoppy Paul's Pils through the TLA IPA (nice hop aroma but underbittered for an IPA - more of a gentle American pale ale)and Extra Stout (a slightly sweet version of a foreign extra stout).
The star of the lineup was Villier's ESB - a very English ESP with the emphasis on the malt and alcohol. It was, in many ways, reminiscent of an old ale, tending to some oxidative flavors such as licorice and dark fruit.
The food is flatbread (pizza to us plebians) baked in a wood-fired French Canadian (low-profile) version of the beehive oven. I had the New Vermont Sausage version (sweet Italian sausage and lots of mushrooms). They have about 10 varieties listed but say that they will make any combination you request.
The beer menu continues with a dozen taps (half Vermont, half from "away"), 3 pumps for the cask-conditioned ales, and about 20 listed bottles.
The decor is comfortable: brick walls, tin ceiling, hardwood floors, long mahogany bar...........
In all, a respectable addition to an already great beer town.
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BruPilgrim (Ralph S Sturgen),
Easthampton, MA
(07/19/2005) |
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Awesome!
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Awesome!
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Awesome!
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Awesome!
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Once you have Flatbread all other pizza is just dough and cheese...these pies are masterpieces!
Opened in the summer of 2004 and began brewing their own beer this year. Has a large selection of regional and national micros as well as five or six creations of co-owner and brewmaster Paul Sayler.
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Michael Bowman,
Cold Spring, NY
(07/17/2005) |
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Awesome!
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Awesome!
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Great
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Great
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Great
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gene,
bloomsburg, PA
(06/14/2005) |
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