Hill Farmstead Edward
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Tasting Notes
Edward pours with a soft, hazy character and leads with pronounced dry-hopped aromatics — think citrus peel, stone fruit, and fresh grass layered over a lightly biscuity malt base. The flavor follows suit: bright hop presence with a moderate bitterness that never turns harsh, backed by a clean, slightly sweet grain character. The body is medium-light, allowing the hop character to carry the palate without weight. The finish is dry and lingering, with a resiny, floral edge that invites another sip.
About the Brewery
Hill Farmstead is located in Greensboro Bend, Vermont, operating out of a remote working farm in the Northeast Kingdom that has been in brewer Shaun Hill's family for generations. Founded around 2010, the brewery has built one of the most devoted followings in American craft beer — routinely appearing atop best-brewery lists globally — while maintaining limited distribution that keeps most of its beer available only at the farm or through occasional releases. Their lineup spans hop-forward ales named after family members, farmhouse saisons, and barrel-aged stouts of considerable ambition.
Food Pairings
Grilled chicken with herb marinade works well because the citrus and grassy hop notes mirror the herbal brightness without fighting the mild protein. A classic Vermont cheddar — sharp but not overwhelming — plays off the beer's biscuity malt backbone in a satisfying way. Fish tacos with a light slaw bring enough acidity and crunch to complement the dry, resinous finish. Roasted pork tenderloin with an apple or stone fruit component echoes the beer's subtle fruit aromatics. For something simpler, a good sourdough with cultured butter lets the hop character stand on its own.
Style Guide
American Pale Ale sits between a session beer and an IPA in both bitterness and body — defined by its assertive but not aggressive hop character, typically built around American varieties like Cascade, Centennial, or Citra that deliver citrus, pine, and tropical notes. The style emerged in the late 1970s and early 1980s through pioneering West Coast breweries and became a gateway into hop-forward beer for a generation of drinkers. It differs from an IPA primarily in restraint: lower bitterness, lighter body, and a malt bill that supports rather than recedes entirely behind the hops. ABV typically runs between 4.5% and 6%, keeping it approachable without sacrificing character.