As a farm brewery, our surroundings and experiences inform much of what we do. We aim to produce beer reflective of the land around us, the people that occupy it and the culture we wish to promote.
The brewery sits on, and is a part of Camps Road Farm; a 50 acre diversified farm in Kent, CT. The farm focuses on pasture-raised poultry and pork, along with our 1 acre of hops and acre and a half of cider apples destined for Neversink Spirits, our distillery located in Port Chester, NY.
Our partnership with Camps Road Farm and Neversink Spirits reflects our view of fermentation, innovation, and community: that most good things do not happen in isolation, and are enriched by diverse abilities and varied personalities. Our farm allows our brewery to function more efficiently, and fermentation itself is most productive when it is a partnership. Farmhouse beer is often what brewers refer to as "mixed culture" - beer which develops a complexity of character due to the slow process of multiple microbes working in conjunction. Over time, brewers yeast (Saccharomyces), wild yeast strains (Brettanomyces), and a diverse range of bacteria (Lactobacillus, Pediococcus, et al) all work in stages to develop a unique, one-of-a-kind beer. We believe that a similar approach applies to even the most straightforward brew. Even our simplest fermentations - for example, our IPAs, fermented with traditional, common ale strains - are actually a mix of two or three different ale strains, each with its own strengths and weaknesses, but, when put together, create a wholly distinct, nuanced character.