Long Trail Ale

Tasting Notes

The aroma leans on mild toasted malt with a light earthy hop note and a faint nuttiness. On the palate, clean bready malt is the backbone, balanced by a moderate bitterness that doesn't overreach — the fermentation character is smooth rather than fruity, which is the hallmark of the style's cold-conditioned finish. Body is medium-light, and the finish is dry and relatively brief. At 4.6% this sits squarely in sessionable territory for an altbier.

About the Brewery

Long Trail Brewing is based in Bridgewater Corners, Vermont, founded in 1989, making it one of the earlier craft breweries in New England. The brewery built its reputation on accessible, malt-forward ales and has maintained a strong regional presence across the Northeast. Their flagship lineup skews toward approachable, balanced beers rather than boundary-pushing extremes, and they remain a reliable presence on draft lists throughout Vermont and surrounding states.

Food Pairings

Bratwurst or grilled pork sausage pairs naturally because the malt character mirrors the savory richness without competing with it. A classic cheeseburger works well since the beer's moderate bitterness cuts through fat cleanly. Roasted chicken with herbs is a comfortable match — the nutty malt complements the caramelized skin. Aged gouda or a mild cheddar also work here because the toasty malt echoes the crystalline, slightly nutty quality of those cheeses.

Style Guide

Altbier is a German ale style originating in Düsseldorf, where it developed as a top-fermented tradition in a country that otherwise moved heavily toward lager production. The name simply means 'old beer,' a nod to the pre-lager brewing method. What distinguishes it from an English bitter or pale ale is that it's cold-conditioned after fermentation, which scrubs fruity esters and produces a clean, smooth character more often associated with lagers. Expect toasty malt, restrained bitterness, and a dry finish, with ABVs typically running between 4.5% and 5.5%.