You can make great beer in a limited space with just one barrel; the folks at Cave Mountain Brewing have been doing so since 2008. But you can’t make a lot of great beer. So owners Tim and Lisa Adams-Alinder and head brewer Jamie Caligure are seriously looking to expand to a bigger space in order to fit a five-barrel system. “I can’t do any more with one barrel, and can’t fit a bigger system in our space,” says Caligure, who left his teaching career to become a full-time brewer here three years ago.
For now, head over to Windham, where he currently keeps up to 10 taps flowing with a mix of regular and seasonal brews. Though they are busiest during ski season, the warmer months are a great time to try Caligure’s lighter styles, like Summer Cream Ale and Watermelon Wheat. Or sample the ever-present choices, an American IPA, Oatmeal Stout, Irish Red, or Belgian White. “We don’t name our beers, we just call them by our styles,” Caligure says. 518-734-9222; www.cavemountainbrewing.com
Sip on: The Stout Beer Float: Oatmeal Stout and a heaping scoop of vanilla ice cream
Munch on: The legendary half-pound Black Angus burger
Don’t miss: The bathroom, which is almost completely covered in beer cans
» Back to Ultimate Guide to Local Beer in 2013
