In 2015, Emily and Evan Watson moved to a 25-acre farm in Poughkeepsie, NY. The location features an original 3-story 1830's barn which fully renovated houses their stainless steel 10BBL steam-fire brewhouse, local HV open oak fermenters, coolship, and a barrel aged sanctuary for wild, 100% NY ingredient farmhouse & sour beers tied directly to the farm & the Hudson Valley. In this video course, they will cover:
- How we got started
- Our brewing philosophy
- Sourcing ingredients
- Brewing procedures
- Cellaring our beer
- Cultivating our wild yeast
- Beekeeping
- Foraging on the farm
As they go through each step of farm brewing, they cover:
- How do they plant, treat, and harvest
- When do they add it to the brewing process and why
- Ways that someone could do something similar in more urban environments
- How do you tweak recipes to highlight the added ingredient
Introduction to Farm Brewing
FREE PREVIEWPlan Bee Farm Brewery’s Dandeliaison Recipe
Bee Keeping
Using Local Ingredients
Brew Day
Dealing with Wild
Opening a Farm Brewery
BONUS! An Inside Look at Plan Bee Craft Malt
Scratch Brewing's Dead Leaves and Carrots Beer Recipe
Fort George Spruce Budd Ale Recipe
Scratch Brewing’s Sun-Dried Cherry Tomato Dark Strong Recipe
The Brewer’s Garden
The Brewers Garden - Selecting Flowers
Brew with the Seasons
Thank You
All Courses, Intermediate
Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, North Carolina, takes you through alternative grains—including oats, wheat, rye, and non-cereals.