Walter and Nancy Warner
In 2009 Nancy and Walter Warner left their careers in archaeology to relocate to Vermont so Walter could attend the Vermont Law School. While Walter honed in on cultural resource law, Nancy—already food-centric and an avid forager—began to focus on the local bounty. She found great inspiration in Vermont's food and beer culture.
Her first batch of strawberry chipotle jam was made with ten pounds of berries harvested at the Thetford Strawberry Festival. Hooked on canning, Nancy had a cupboard of jam and Walter pushed her to the farmers market.
One winter when fresh fruit was out of stock Nancy began turning unconventional things, like coffee or wine, into jelly. After making wine jelly, she was determined to create a jelly that tasted like beer. The first beer jellies were cooked up late winter 2011 using a local homebrew and quickly gained popularity.