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Press and Reviews

 Bloomberg NewsSpreadable Beer is a Real Thing... And It's Delicious.
"Vermont’s Potlicker Kitchen is leading the commercial-kitchen charge here in the States. The Oatmeal Stout jelly is the most intimidating, with its dark color and heady smell. But it’s actually sweet, and a lot fruitier than you’d expect. With sliced juicy figs and a cracker, it was delicious. On a tear of Brie, even better. The IPA jelly is similarly enjoyable. The grapefruit and tropical fruit flavors from the hops shine. It’s especially good globbed on top of a smear of soft, mild cheese like d’Affinois. The balance of hop flavor was spot on—as is this whole beer jelly idea in general. I was expecting thick goop that tasted like the bottom of a brew kettle, and instead I found a new addition to my party cheese plates. And, if I'm feeling saucy, my morning routine."

Food Loves Beer Magazine:
"We first met Nancy and Walter at the NYC Craft Beer Festival, and their beer-infused jellies left us immediately smitten. The jelly was rich and fruity with a blast of hop flavor and a hint of malt sweetness. We recently chatted with Nancy again, and she is as sweet as her delicious beer jellies. A food and craft beer lover after our own hearts, Nancy has succeeded in creating jellies that taste like beer; so much so, we almost can't believe our taste buds. When we finally stopped eating beer jelly with a spoon, we made Oven Barbecued Spareribs with Porter Jelly Glaze."

img-1225.jpgCulture Magazine recommends pairing our Blueberry Sage Jam with fresh cow's milk cheese: "fresh, rindless cheese has a sweet milky flavor, making it a perfect foil for rich jam made with wild Maine blueberries and a hint of herbaceous sage."

CRAFT Magazine:
"Food and booze go together like love and marriage, and Nancy and Walter Warner have been combining the two since they opened Potlicker Kitchen. Their food and wine jellies are inspired by Vermont's food culture and are a welcome addition to any kitchen. Pick up a six-pack today!"

Woodstock Farmer's Market:
"We have been long time friends with Nancy at Potlicker and we want to make sure you know how great her product is! Based in Vermont, they explore different ingredients in their jams and jellies. Fruit, beer, coffee and wine, it seems like they can make just about anything into a delicious spread. These are seriously such a treat. I currently have a Carrot Cake jam jar sitting in my fridge, and I will admit, sometimes I just take a spoon to the jar. My current favorite way to enjoy these are on warm scones in the morning, but the possibilities are endless. We’ve be sampling these flavors throughout the week, and the jars have been flying off the shelf."

Jackson House Inn: 
What is better on a cold winter day than curling up with a freshly baked scone or biscuit? One answer is to top it with a selection of unbelievably creative jelly from The Potlicker Kitchen! Nancy's small-batch artisan fruit jams and wine jellies were quickly gobbled up at local farmers’ markets during the earliest years of her production, but it has been her connection with the amazing Vermont craft beer movement that now clearly sets her apart. On the Jackson House Inn breakfast boards, we offer unique pairings of  IPA alongside a Stout, or a seasonal Pumpkin Ale beside Black IPA to sample with bites of Rick’s light, airy scones. Bring your taste buds and enjoy this local treasure.

Draft Magazine's dream beer picnic features our Hefeweizen with Orange jelly:

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