Lang adds the mash to a flour mixture to make the crisp flatbread (also called brewfest crackers). For years, it was served at the Ledgewood Yurt, a special ski-season, on-mountain dining experience at Killington. In 2015, Lang teamed up with two investors—Scott Harrison (who told Lang, “People would buy this if we made it”) and Michael Pacilio—to produce the lavash on a larger scale and sell it to restaurants, food and cheese shops and other retail stores. The crew is taking their time expanding. “We want to do it correctly and consistently,” says Lang. And lucky for them, there’s never been a shortage of beer mash.
- Lisa Zwirn -
To Market Pantry: Red Barn Lavash
Red Barn Lavash has a rugged, grainy taste that belies its delicate, paper-thin crispness. That’s because the crackers are made with brewer’s grains from nearby Long Trail Brewing Company. The lavash was first conceived as a simple flatbread to pair with cheeses, says Greg Lang, Killington Grand Resort executive chef and founder/co-owner of Red Barn Lavash. “We have world-class cheeses in Vermont and I wanted something unique to serve with a cheese course,” he says. It’s not uncommon to cook with beer, so Lang decided to go one step further and use the spent grains, including barley and wheat, from the beer-making process. “You can smell the essence of the beer; it’s right there in the grains,” he says. (Beer mash is typically reserved for animal feed or composted.)
Lisa Zwirn is a Boston Globe correspondent and author of Christmas Cookies: 50 Recipes to Treasure for the Holiday Season. A regular shopper at local farmers' markets, she (too) is committed to supporting local food producers. She can be reached at firstname.lastname@example.org.
BY LISA ZWIRN / PHOTOS MICHAEL PIAZZA