Since opening in July 2000, Moat Mountain Smokehouse and Brewery has stuck with a simple formula: good food, good beer.
The White Mountains are our backyard and more than seven million people visit the National Forest each year. For the travelers that find us, we make sure no one leaves hungry or thirsty. Our home-cooking inspired menu doesn’t quit and we handcraft all of our award-winning ales and lagers on site.
Can’t stay? Our half-gallon growlers are always available and we’ve started bottling and canning so you can enjoy Moat Beer when and where you please.
Come enjoy and learn more about why we call this place home, visit us soon. Cheers!
Stephen Johnson & Vicky Valentino, Owners
Stephen, a Johnson and Wales Culinary graduate, began his professional restaurant career in southern Maine, as sous chef at Café Brix before opening Federal Spice in Portland. Known for its inventive Asian fusion, Latin and vegetarian dishes, Federal Spice quickly became a staple in Portland food culture. Across town, Vicky was learning all the reasons why you don’t want to own a restaurant while she worked for the fine owners of The Great Lost Bear, one of Portland’s landmark restaurants.
In the late 1990s, Stephen and Vicky acquired the historic Scottish Lion property in North Conway and began conceptualizing Moat Mountain Smokehouse and Brewing Company. Stephen convinced Vicky to cross the border, and in July 2000, Mount Mountain opened. The rest might be history, but Vicky and Stephen continue to invest and reinvent Moat Mountain, as topping their best is the one thing they can agree on.
Scott Ross, Executive Chef
Executive Chef Scott Ross has been with Moat Mountain since 2003, and in 2007 was named Executive Chef, following founding Chef Dan Raynard. A native of the Mt Washington Valley and a Kennett High grad, Scott obtained his Culinary Science degree from Atlantic Culinary Academy as well as a Diplome D’Art Culinaire from Le Cordon Bleu. Scott’s previous experience includes the Brass Heart Inn in Chocorua, NH, where following an internship was named Head Chef for two years prior to joining the Moat.
Scott not only oversees the day-to-day operation of a very talented kitchen staff but constantly raises the bar with creative cuisine with both the daily specials and sell-out Beer dinners. Chef Scott currently serves as Assistant Vice for the White Mountain Chapter or American Culinary Federation and is working on his advance ACF certifications.
Will Gilson, Founding Brewer July 2000- July 2012
Here from the beginning, Will has been working his magic out of a basement brewery that would have stymied most brewers! Will’s dedication to quality is what makes Moat Mountain brews the success they are. A professional brewer for more than 20 years, Will began his career at Squatters Brewpub in S.LC. Utah. Then it was off to Jackson, Wyoming, with Snake River Brewing where he received 10s at the Great American Beer Festival. Since arriving at Moat Mountain, Will’s many accolades include New Hampshire Craft Brewer’s Best of Show and the Vermont Brewer’s Festival Highlight for Class, both for Moat Mountain Weiss. Will is also responsible for the award-winning Moat Mountain Oktoberfest and Moat Mountain Brown being a multiple-year (we lost count at 5!) People’s Choice Best of Show beers at the Attitash Mountain Annual Oktoberfest.
Scottie Simoneau, Head Brewer
In 2009 Scottie seized the opportunity to bring his passion for beer and brewing to a larger kettle here at the Moat. Training as Will’s assistant, Scottie’s been brewing non-stop since to keep up with our growth and insuring the basement brewery maximizes its capacity. Scottie’s revision of our standard IPA now appropriately known as “Scottie's India Pale Ale” has been a BIG success and never lasts long in stock. As of July 2012 Scottie assumed the duties Head Brewer and he will continue to work magic in the basement as we work hard on expanding the brewery in 2013.
Matt Moore, Assitant Brewer
Since joining the brewery crew in 2010, Matt has brought his dedication to the craft to work with him everyday. Matt takes most of second brews in the double brew days (which is the norm most days). Matt wasted no time getting up to speed brewing—his first solo brew was our Tripel and he hasn't flinched since!
Sarah Bates, Beer Diva
Every brewery needs a Beer Diva. We found ours in 2011 in longtime Moat Mountain friend, Sarah Bates. Sarah jumped in to help with sales and get all our new Moat packages out the door. Sarah hits the Live Free or Die roads with the “Fear No Beer Tour” providing tasting joy in support of our loyal partners. Sarah has been a great addition that has freed up the brewery crew to brew!
The Valley Originals is a group of locally owned and operated restaurants that have joined together to share their thoughts and ideas on what the true experience of local eatery should be like. Learn more.
Our Commitment to Sustainability
Moat Mountain is committed to being as green as possible, and we’re always looking for new ways to promote sustainability. We turn all our food oils into bio-diesel. All the spent grain from our brewing goes to local farms and our local bakery. We’ve installed solar panels to heat all the hot water we need to make cold beer—and we even reclaim the heat from our pizza ovens to help the same cause. And of course, we think BIG Cans are good for the planet too!