Entertainment & Fermentation Tent

Fermentation Tent

Join us for a 30 minute fermentation tent experience with one fermentation food producer, one brewer, a local chef, and Seven Days food and drink writer Jordan Barry to learn more about the fermentation process, connections between industries, enjoy panel discussions, and sample some of Vermont’s finest fermented foods and brews! Entry fee is $15 and includes 5 additional beer tickets. Tickets can be purchased in advance or at the VBA tent if capacity allows.

Tickets are available here

Fermentation Tent Sessions

Meet the Moderator:

Jordan Barry is a food and drink writer for Seven Days, Burlington’s alt-weekly newspaper. Prior to moving back to Vermont in 2019, she produced podcasts for Food52 and Brooklyn-based Heritage Radio Network, including Modernist BreadCrumbs, an in-depth series about bread. Barry holds a master’s degree in food studies from New York University, where she researched language development in the American cider industry.

Session 1: Friday July 18, 7:30pm-8:00pm

Session 2: Saturday July 19, 2:30pm-3:00pm

Session 3: Saturday July 19, 6:30pm-7:00pm

Session 1 | Friday, July 18th 7:30-8:00PM

Dan Sartwell, Black Flannel Brewing & Distilling Co.

Dan started his professional brewing career in 2011 as an assistant brewer at the historic Shed Brewery in Stowe, Vermont. He has also gained experience at Rock Art Brewery, the original Trapp Family Lodge brewery where he worked as a cellarman and brewer, and served as Brewmaster at 14th Star Brewery and Taproom. Currently, Dan is the Director of Beverage Operations at Black Flannel Brewing and Distilling in Essex, Vermont.

Outside of brewing, Dan enjoys spending quality time with his family of four in northern Vermont. His hobbies include hiking in the Vermont woods to forage for wild edibles, fishing, and contemplating the mysteries of the universe.

Sam Rheaume, Jasper Hill Farm

Sam Rheaume is a marketer and content creator at Jasper Hill Farm. For over a decade, he’s been working in events and marketing in the specialty food and beverage industry. He got his start organizing pop-up dinners around the country, from Denver to Boston, designing beverage menus and running a team to make one-time restaurants appear. He worked in the wine world for years but jumped ship to cheese five years ago. He has a passion for complex flavors and a drive to illuminate the intense processes that go into making fermented foods outrageously delicious.

Stefano Coppola, Morse Block Deli and Pearl Street Pizza

Stefano brings bold, rustic flavors to Barre with his locally sourced menus at Morse Block Deli and Pearl Street Pizza.

Session 2 | Saturday, July 19th 2:30-3:00PM

Andrew Leichthammer, Good Measure Brewing

Andrew is the head brewer at Good Measure Brewing Co., where he creates small-batch beers rooted in approachability and balance.

Eric Hill, Birch Hill Provisions

Eric Hill is the owner and baker of Birch Hill English Muffins. Eric has long held a passion for good food so, when he couldn’t find a decent English muffin, he decided to create one himself. Eric moved to Vermont in 2019 and lives in a 190 year old farmhouse in Jericho with his wife, daughter and two dogs.

Cara Chigazola Tobin, Honey Road and Grey Jay

Cara is the James Beard-nominated chef behind Honey Road and Grey Jay, celebrated for vibrant Mediterranean-inspired dishes.

Session 3 | Saturday, July 19th 6:30PM-7:00PM

Sean Lawson, Lawson's Finest Liquids

Sean is the founder of Lawson’s Finest Liquids and a pioneer in Vermont’s craft beer scene, widely known for Sip of Sunshine.

Claire Georges, Butterfly Bakery of Vermont

Claire founded Butterfly Bakery, specializing in small-batch, Vermont-grown hot sauces and maple-sweetened baked goods

Josh Turka, 5th Quarter

For more than 10 years, Josh Turka worked in restaurants and butchery around the Boston area including eateries in the Barbara Lynch Group, the Salty Pig and MF Dulock. After moving to Vermont in 2021, Josh started 5th Quarter specializing in whole animal butchery and charcuterie, working exclusively with Vermont farmers. Josh now owns and oversees 5th Quarter Butcher + Provisions; a butcher shop and specialty food destination in Vermont’s Mad River Valley, along with 5th Quarter’s robust wholesale offering of high-quality local meat, housemade sausage and charcuterie made using Vermont-raised heritage pork which can be found on restaurant menus and in specialty food stores around Vermont and across the northeast.

Games & Activities

Get ready for some fun in the sun! We’ve got a full lineup of games and activities to keep the good times rolling all day long. Challenge your friends to a round of giant beer pong, cornhole, or giant Jenga—or just grab a super soaker and cool off in style. Whether you’re looking for some friendly competition or just a chance to kick back, there’s something for everyone.

Need a break? Relax in one of our shaded seating areas and soak in the stunning views of the Adirondack Mountains and the playful lake creatures while you sip your favorite brew.

We’re adding more fun as the festival gets closer, so check back here for updates to our activity lineup!

Music

Presented by 95 Triple X and Vox Media.

Friday Session

That girl” Nyaake is a Genre-fluid selector spinning Soul, Afro House, Afrobeats, Dancehall, Reggae and more. All vibes, no rules. Just rhythm that moves you.

Saturday Sessions

Kwame Dankwa is a Burlington, VT-based sonic curator (DJ) whose musical tapestry weaves through POP, Afrobeats, House, and EDM landscapes- drawing from his rich background as former national air talent for iHeartRadio and a seasoned architect of radio programming across the country, Kwame crafts aural journeys that transcend boundaries. His intuitive ability to read the collective energy of a room transforms gatherings into communal celebrations, leaving audiences with not just memories but moments that resonate long after the final beat fades. Follow: @TheKwameVibe on IG