In the time we have been open Field Beer has seen several iterations; it matures and develops along with the brewery and the people that it is comprised of. We are extremely proud to be brewing in an area which makes this possible.
The beers that came to define the farmhouse “style” were often brewed for those very farmhands who worked the soil that spawned the beer, but today, modern agriculture and brewing make up a far more elaborate web. With Field Beer, our farmhouse ale fermented with a mix of indigenous microbes cultured from our farm, we pay homage to saison’s intrinsic connection to the fields. Working with nearby farmers and maltster, we work to preserve our beer’s vital connection to local agriculture by highlighting where our malt came from for each batch. Each iteration of Field Beer will offer familiar fermentation flavors – dry, delicate, and complex – while highlighting the nuance created by varietal and geographical differences, as well as an individual producers’ manner of cultivation.
Batch 12 – packaged 5.21.18 (7% abv)
Located on the oldest family owned farm in America, Thrall Family Malt is Connecticut’s first modern malthouse. This beer our the first brewed with Connecticut grown and malted barley. The alcohol content is higher than usual due to higher efficiencies from the malt than expected; a sign of quality malt which we have seen through to the finished beer. There is a small addition of rye grown and malted by the Thrall family used in this beer as well.
Batch 13 – packaged January 2019 (5.2% abv)
For this batch of Field Beer we had the privilege of working with likeminded farmers and maltsters from the west coast. We brewed this batch exclusively with “Feldblume” pilsner malt from Admiral Matings in Alameda, CA. “Inspired by the classic continental malts, its balanced modification and unique kilning cycle make for a full bodied malt with bright, delicate flavor.” This barley is a UC Davis experimental variety sustainably grown in Esparto, CA.