Artist Statement:
The Wunderkammer Project is a romanticized look into the world of an artisan brewer in Vermonts' Northeast Kingdom. Part documentary, part poetic exercise, this project embodies a true craftsman and artist brewing beers on a wood fired kettle and aging in a cellar once used for cheese making on a farm, off a dusty dirt road in the magical Northeast Kingdom of Vermont. Vasilios is creating beers in a way few others do these days, with its 14+ hour brew days using foraged native materials from his land and barrel aging for months at a time. I fell for his passion for what he creates; he simply does it because he loves it. It’s hard to find many people who take the time and delicacy that he does. He is living his dream and doing so by culminating his hobbies and passions into a beautiful and unique product. It was humbling and inspiring to spend time with him and get a glimpse into his 'curiosity cabinet’.
What is a Wunderkammer?
"The German word Wunderkammer roughly translates into 'curiosity cabinet'. Wunderkammers emerged around Europe in the 16th century and were the forerunner of museums; peoples' private collections of objects from the natural world, art works and anthropological artifacts that they gathered from their travels and prepared for display and contemplation. Wunderkammers were museums of memory, experience and curiosity; personal microcosms of our world. It is this expression of curiosity and contemplation about the world around me that I try to cultivate with my brewing.
My brewing is inspired by the simplicity and subtlety of the natural world around me, as well as the agrarian roots of brewing traditions. My goal is creating elegant expressions of beauty that evoke time and place. I welcome you to join me in this pursuit.” - Vasilios Gletsos
Vasilios shows me into the brewhouse for the first time.
The walls of the brewhouse are made from the old cheese shelves that used to live in the cheese cave, which has been converted into the beer cellar for all the fermentation, aging, and bottling.
Found on the walls of the brewhouse.
Mash In is the beginning of the brew day.
The Brewhouse is unique in many ways, one of which is that it runs a wood-fired brew kettle.
The Kettle starts to heat up.
The hose is transferring wort to and from the brew kettle.
A small radio is all that can be found in the brewhouse. There is barely any cellphone service. It’s just VPR and Cassette tapes.
The Mash tun doubles are a coolship.
Removing the spent grain after mashing out.
The spent grain is then donated to the farmer across the street to use as feed.
Next, we must clean the mash tun spotless and sanitize it in order to get it ready for its transformation into a coolship.
Behind the brewhouse, we foraged black currants and gathered recycled wood for the brew kettle.
Massive black currant bushes grow right outside the back door of the brewhouse.
In meeting Vasilios for the first time, we met up at a location he gave to forage for spruce tips.
After spending a rainy afternoon collecting bags of spruce tips, Vasilios took me back to his house for some homemade lentil soup.
After foraging, it was back to the brewhouse.
A bucket of harvested black currants sits in the window light of the brewhouse.
Gathering and stacking wood is an endless task.
Vasilios tends to the fire to maintain a consistent brew.
Steam billows out of the brew kettle.
Vasilios adds hops to the boil.
Clamping hoses to the coolship and getting things prepped for wort transfer.
Moving the wort back from the brew kettle into the coolship.
Vasilios uses a yardstick to see how fast the transfer is moving.
Vasilios patently watches as the wort transfer completes.
With the transfer complete, Vasilios takes a moment to admire the beautiful wort as it rests.
A simple yet beautiful sight, resting wort in a stainless steel vessel with reflections of the day through the windows.
Vasilios runs the wort through a heat exchange and into a tote tank.
Cleaning of the coolship begins.
After the brew, it’s time to empty the coals from the kettle.
Vasilios is enjoying a sandwich on the tailgate of his vehicle.
Bring the tractor to the brew house to load the cooled wort and move it to the cave.
We are moving the wort down the dirt roads via tractor to the cave.
Nothing beats the dirt roads of Vermont’s Northeast Kingdom.
Finally, the wort has landed at the loading dock of the cave.
The warm golden summer sunset landing on Vasilios, He does some final shifting of totes and bottles to finish the day.
Formally a cheese cave, now used for the fermentation, barrel aging, and bottling of Wunderkammer Bier.
If that saying is true, then I feel as though the cave is the soul of Wunderkammer.
Vasilios hooking the tote up to a fermentor tank to start fermenting the new wort.
Let’s take a look inside the cave.
Various aging vessels.
Bottles, magnums, and boxes are all waiting to be filled and shipped out.
Vasilios attended art school in Portland, ME. He creates the labels as well as the mural on the inside of the cave.
The wall instantly sucked me into the world of Wunderkammer as I entered the Cave for the first time.
Vasilios pulls nails from several barrels to check the aging beer inside.
Vasilios is checking on all the fermenting beers.
Transferring beer from old barrels into new barrels on lilacs.
Maintaining logs on the barrels is essential.
We are adding beer from the fermentation tank into new barrels to begin the aging process.
Cleaning out barrels and inspecting them to make sure it’s ready for use.
The beer will age here for months before finally being put into bottles and kegs for distribution.
A small glimpse into a true artist and craftsman. Who continues to push the boundaries of what people in the states are doing with beer.