Black Flannel Brewing Co.

Essex Junction, Vermont

Black Flannel Brewing Company opened on July 1, 2020.  With plenty of safely spaced indoor and outdoor seating in our 3 indoor sections and 2 outdoor spaces, there are many opportunities to join us for great custom crafted beer, food, and spirits.

With 4 of Vermont’s 17 Certified Cicerone’s comprising the brew staff, Black Flannel focuses heavily on quality and education.  Our brewers are rooted in tradition but not shackled by it, Black Flannel produces true representations of classic beer styles (both ale and lager), but also love coloring outside the lines (pastry stouts, sours, barrel aged anything and everything).

Our vision is clear: celebrate true passionate expressions of craft. Our strategy is simple: gather a group of people who have talent and passion for their respective crafts, and deliver a unique experience to our local community.  We are the only Vermont Brewery with an on-site sister Distillery.

Executive Chef Trenton Endres (formerly of Hen of the Wood and The Breslin in NYC) has designed and executed an ever expanding and rotating menu of elevated pub food inspired by Germany and England, with a nod to Quebec’s nose to tail movement.


Take out ONLY: Tuesday-Thursday 11am-8pm

Dine in or take out: Friday – Saturday 11:30am – 9pm and Sunday 11:30am – 8:00pm

Reservations may be made HERE

Indoor Spaces:

Main dining room, cellar hallway, and barrel room can easily seat 180, but during COVID we’ve restricted each space according to state guidelines. Tables are a minimum of 6 feet apart.  Bar seating is not currently allowed, but will open with safe distancing once the state allows.

Outdoor Spaces:

Biergarten – first come first served, dog-friendly, patio heaters, beer and snacks available.

Patio seating – full-service reservation required, dog-friendly, patio heaters, beer and full menu available.

Safety First:

Touchless bathroom services (read posted instructions in each bathroom)

Hand sanitizer made available to guests

90 minute seating time limit due to  COVID

Masks required when entering and moving around indoor spaces

Staff are required to wash hands frequently

Touch points are sanitized frequently throughout public spaces