Life is Better on the Farm
…or at least with a Farmhouse Ale in hand! One of my favorite beer styles, the Farmhouse Ale literally originates from the farms of Belgium and Northern France, with some roots meandering into the Baltic Sea countries. There are no specific established dates of inception, for as long as there have been farms, there has been the brewing of beer.
Traditionally, these ales were brewed by amateur brewers on farms in the winter season, just in time for planting to begin in the spring, and provided to the farm’s fieldworkers to consume during the spring and summer seasons. However, the beer could be brewed at any time during the year, and thus each batch would be totally different given the wild yeasts and bacteria in the air that were allowed to settle on the wort in open-air vats. The microorganisms would then turn the beer sour or tart. Added spices might include cloves, coriander, cumin, ginger, orange peel, peppercorn, sage or star anise. Aging and fermentation were typically completed in either a barrel, or a foeder (pronounced “food-er”), which is a large wooden vat or cask made out of wood, usually oak, that is able to hold over 160 gallons (5+ barrels).
Relatives of the Farmhouse Ale include Saisons, Lambics, Rustic Ales, Wild Ales, Bière de Garde, Bière de Mars, Grisette, and perhaps the all-encompassing term “Sours,” but good luck getting even the most stringent of beer connoisseurs to agree on what should be included.
Farmhouse Ales are tart, crisp, dry, and exceptionally funky. Some ales have herbaceous, earthy notes, while other variations may have bright citrus and tropical notes. Each brewed ale is vitally dependent on the hops, grains, and additional spices, fruits, herbs, but the characteristical crux is the yeast being utilized.
Highly recommended Farmhouse Ales to sample:
Ship of Fools by Prison City Brewing (Auburn, NY) and Strangebird (Rochester, NY) – a collaboration brew – 5.8% ABV. Extremely palatable, this beer contains wild yeast and bacteria from being exposed overnight to the open air before being aged in wine barrels and an oak foeder for 15 months! It’s layered in complexity, tart without being overpowering, has a vinous bouquet with some citrus notes, and is just funky enough. Honestly, it’s almost perfection.
Hennepin Farmhouse Saison by Brewery Ommegang (Cooperstown, NY) – 7.7% ABV. Fresh, funky, bubbly and dry, Ommegang emulates the traditional Rustic brews of Belgium and contains spices of coriander, ginger, orange peel and grains of paradise. It’s a fantastic all-around beer to pair with anything you’re eating.
Arthur by Hill Farmstead Brewery (Greensboro, VT) – 6% ABV. This Saison style beer is true to the Hill Farmstead way and utilizes their distinctive farmhouse yeast and well-water from the brewery’s property. It’s bright, tart, slightly funky, with a very smooth mouth-feel. Complexity of flavors throughout that include lemon, grapefruit, with glimpses of apple, strawberry, apricot and grassy undertones.
Choose to get funky with a Farmhouse Ale this spring season! Cheers!
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