Vermont · Est. 2024
Two engineers. 440 Vermont acres. One very good dog. We barrel-age and infuse small-batch maple syrups, supply wholesale to brewers and producers, and steward the forest for the long haul.
"Ten years ago, we fell in love with Vermont on a beer-cation with friends. Now we own a maple farm. Turns out beer-cations are very effective."
Happy Glen Mapleworks is where our skills meet our passions — and where our passions finally won. We spent over two decades in pharmaceutical manufacturing and global strategy, tackling complex problems across the globe as expats. We love the mental challenge of that work. But we also love the outdoors, great food, and the particular kind of quiet you only find in Vermont hardwood.
So we bought land — 440 acres across two Vermont properties, a 330-acre working forest in Braintree and 110 acres on the Hartford–Norwich line — named the operation after our dog, and got to work. Happy Glen is built around barrel-aged and infused maple products that integrate with Vermont's food and beverage culture, wholesale supply relationships built on honesty and traceability, and genuine, long-term stewardship of this forest.
We're learning as we go and not pretending otherwise. Follow along.
We barrel-age Vermont maple in bourbon casks, wine barrels, and beyond — and develop infused expressions that bring new character to the format. These are syrups built for the table, the brew kettle, and the cocktail program. Not condiments.
We supply Grade A Amber and Dark bulk maple to craft breweries, food producers, and specialty buyers who care about provenance. Full traceability, honest availability, and a direct relationship with the people who actually own the land.
Across 330 acres in Braintree and 110 acres in Hartford–Norwich, we're enrolled in Vermont's Current Use program and actively pursuing carbon credit opportunities — reinvesting in the forest so it keeps producing, sequestering, and thriving well beyond us.
Vermont Grade A Dark Color, Robust Taste — already the boldest expression off the evaporator — rested in once-used Kentucky bourbon barrels. The result is complex: vanilla, toasted oak, and a long caramel finish that makes this as at home in a cocktail as on a stack of pancakes. A winter syrup for people who mean it.
Amber syrup — bright and clean — finished in red wine barrels sourced from Vermont and Northeast producers. Where bourbon brings weight, wine brings lift: dried fruit, a whisper of tannin, and an acidity that makes this the natural pairing for cheese boards, vinaigrettes, and anywhere you'd want something a little more alive.
The baseline expression from our sugarbush — and one we're proud to put our name on without adornment. Late-season draw, high mineral content from the Hartford hillside, intensely maple. This is the bottle we keep in the kitchen ourselves. No embellishment, no apology.
For brewers, bakers, and buyers who need volume without compromise on quality. We supply Grade A Amber and Dark in bulk formats with full traceability — forest of origin, season, and Brix documentation available. Consistent year-over-year supply is our goal; honest conversation about what we actually have is our policy.
Maple adjunct supply built for craft brewing. We work with brewers directly to match grade, viscosity, and character to the beer — whether that's a maple stout needing late-kettle depth or a session lager looking for a subtle regional note. Let's talk about your recipe.
More in the barrel.
We're not telling you what's aging yet.
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Happy Glen is a small operation and we're intentional about our wholesale relationships. If you're a brewer, restaurateur, specialty retailer, or food producer who cares about where ingredients come from, we'd like to hear from you.
We've spent over twenty years in pharmaceutical manufacturing and global strategy — building things, fixing things, and solving problems in places we never expected to live. We've been expats, executives, and occasional enthusiastic amateurs at whatever captured our attention that season. (Ask us about natural wine. Or sourdough. Or the Sprinter van.)
Happy Glen is the thing that finally pulled us toward what makes us happy: the outdoors, great ingredients, land that rewards stewardship, and the intellectual honesty of learning something genuinely new. We thrive on challenge. This is a very good one.
We're sharing the whole adventure here — the wins, the experiments, and the things we're figuring out as we go. We're engineers, so we document everything. Lucky you.
Hi, I'm the Glen of Happy Glen Mapleworks. I'm named after my breed — the Glen of Imaal Terrier — and I'm pretty sure I'm nailing it.
I spent my early days in Kinsale running around James Fort beach. Now I call the US home, though my love for green places hasn't changed one bit. I'm a social butterfly (I know, I know — I'm a dog) and I firmly believe everyone should know me.
Hiking, wrestling with other dogs, and long couch naps are my favorite things. I'm also delightfully stubborn — it's part of my charm. I bring enthusiasm, mischief, and happiness to everything we do. Nice to meet you.