MIDDLEBURY — In the early 20th century, no resource was left unused on a Vermont farm. The very end of a year’s sap run, when the maple flavor is the strongest, was no different. That sap was boiled down halfway, then tossed into a barrel with other ingredients to make sap beer.
“I doubt if there’s a barrel of sap beer in the state today, but I must say, it was a pretty good drink for haying,” said Edgar Dodge on a Vermont Folklife Center recording from the 1990s. (Hear Edgar Dodge's interview below)
