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Stanley and his wife, Andrea Stanley, began Red Leaf in large part because physical issues led her to pursue a gluten-free diet, meaning she had to give up one Universitas Swasta Di Bandung of her favorite beverages, beer. Gluten is found in wheat, barley and rye, ingredients commonly used in beer.
To make his brown ale, for instance, Stanley uses brown rice, dark millet, oats and a sorghum extract he calls “malt-lite,” which helps add body.
The Woodpile maple brown ale offered by Red Leaf Gluten-Free Brewing, which has a tasting room in Jeffersonville.
Matt Stanley began brewing at the couple’s Fairfax home in 2018 and they opened their tasting room in May 2019. Red Leaf began canning beer in May 2020, two months after the COVID-19 pandemic temporarily shut down bars and restaurants in Vermont.