Farmhouse Breweries to Watch

Side Project is putting out some great stuff in STL. Barrel-aged, barrel-fermented. Tasty tasty stuff

 

Jester King just south of Austin is an actual farmhouse brewery, and god damn are they fantastic.

 

Commons, Logsdon, Upright, De Garde in Oregon all produce high quality stuff. Suppose some of these are on your radar.

I've had two beers by Oxbow in Maine and was wildly impressed.

 

I'm pretty stoked on Upright lately. Logsdon too. Both have (partial) distribution here in BC which is more than I can say for most great US saisons.

We have a tiny local brewery, Four Winds, who has put out a couple very promising saisons (incl. a brett version) among other interesting sours - so for me, they are #1 to watch.

 

Hoptual - Are you asking about farmhouse breweries or breweries that make farmhouse ales?

 

Haw river farmhouse ales in saxapahaw North Carolina. Got a chance to try some of their stuff at a festival and was blown away

 

Abandon Brewing in Penn Yan, NY (Finger Lakes area) is an actual farmhouse brewery and putting out great farmhouse-style beers. Definitely one to look out for.

 

I had the same confusion. The op seems to be asking about both. Maybe farmhouse breweries that make farmhouse ales?

 

Can someone explain or point me to a reference explaining what a farmhouse ale actually is, and why they taste they way they do? Every description of a Saison I've ever read defines it as a "traditional farmhouse ale", but that really doesn't tell me anything. I live in America in the 21st century, I don't know what a farmhouse is or what type of beer would be brewed there.

 

Have been hearing about these guys lately. Would love to try something from them.

 

From the BJCP Style guidelines:

History: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.

Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.

The .pdf for the guidelines can be found at http://www.bjcp.org/docs/2008_stylebook.pdf. Nice reference material if youre ever wondering about a certain type of beer.

 

Commons, Commons, Agrarian, and Commons

 

I really liked the Agrarian beers I had from them at the Eugene Farmer's Market last October. Good stuff.

 

Logsdon by far.

 

Three words: Darius the Giant.

 

Is Hill Farmstead a working farm?

 

they open yet?

 

Funkwerks Ft Collins ,CO

 

Haw looks really great. I take it they don't bottle yet?