Q&A with von Trapp Brewing

In the idyllic mountains of Stowe, Vermont is a family heirloom that spans many decades, and we are fortunate today that this heirloom–the von Trapp family Lodge & Resort–also endeavored into the business of craft beer. When the youngest son of the von Trapp family began a brewery in the basement of the lodge in 2010, they assembled the finest group of local brewers and set out to produce Austrian-inspired lagers that would stand out among Vermont’s famous IPAs. Needless to Say, Johannes von Trapp’s vision has been rewarded with incredible success, and Vermont craft beer is all the better for it.

At the 2024 GABF competition, von Trapp Brewing won gold for their Helles in the Munich-Style Helles category, and Brewery of the Year 15,001-100,000 Barrels.

Ahead of the 2025 Great American Beer Festival, we sat down with von Trapp’s Director of Brewing Operations, Tom Everett, to explore the yeast, process, and mindset behind their award-winning lagers. A long-time friend and customer of Wyeast, Tom’s enthusiasm for the craft is far-reaching and we couldn’t think of a better conversation to be had as the season of lager beers is in full swing.

Q

To be recognized at the Great American Beer Festival is a coveted achievement in a brewer and brewery’s career. Not only did von Trapp Brewing win gold for Helles in 2024, but Brewery of the Year as well! What do those awards and recognition mean to you?  

A

“It was one of those moments you will remember for the rest of your life.”

Everyone at von Trapp Brewing has a common goal in mind and strives to make the best beer possible.  From start to finish our team works extremely hard and it is a true blessing to be around such great folks.       

Q

The heritage of von Trapp Brewing and the integrity of the brewing process and ingredients are truly “where the magic happens.” Can you tell us about the yeast strains you have selected from Wyeast’s Culture Collection, and what stands out to you when crafting your Austrian-style lineup of lagers?  

A

We have worked with many different strains from Wyeast over the years. The two that really stand out for us at von Trapp Brewing are the 2206 Bavarian Lager and the 2565 Kolsch.  The Bavarian Lager is very consistent and has an ideal clean finish for our lagers.  It allows the malt, hops and yeast to compliment each other and create a well-balanced lager.  The Kolsch yeast has a lovely fruitiness that is not too overpowering and brings a very bright flavorful profile.   

Q

With an incredibly decorated portfolio of lagers, is there a secret or “magic” you attribute to von Trapp Brewing’s success that you could share with other breweries striving for excellence?  

A

There are some very talented brewers out there that make amazing beer.  Trust your process, don’t become complacent and always be willing to change.  Work together and build relationships with your fellow brewers and suppliers, It is quintessential to making great beer, it is also a lot more fun. 

To von Trapp Brewing and all of the brewers at this year’s GABF, Prost!