Farmhouse beer originated before the industrial revolution when beer was not yet produced with laboratory isolated and tightly controlled commercial yeasts, as is common today.  Instead, beer was naturally fermented with wild yeasts and bacteria. Because the yeast cultures were locally and naturally occurring, the beers were unique to each specific brewery’s location, creating flavors representing a specific place and time.

Today, farmhouse beer doesn't have to be brewed on a farm; its more about a mindset and respect for its origins.  It’s about embracing variation rather than avoiding it. We like to think of ourselves as shepherds rather than controllers - giving our fermentation cultures the time they need to make great beer.