Grab your fellow beer lovers and hit the country roads to visit these farm brewery destinations.<\/p>\n
Trillium Brewing Company | Connecticut<\/strong><\/h2>\nWith a stated mission \u201cto create a lifestyle through craft beer,\u201d Trillium has grown to five locations, with Trillium Farm<\/a> serving as its New England farmhouse destination in North Stonington, Connecticut, which will feature beers made with estate-grown ingredients. \u201cThe farm coexists with our other breweries in a symbiotic and sustainable relationship as an agricultural resource and value-added outlet for our organic waste streams, which include spent brewers grain and kitchen scraps. Ultimately our farm is an extension of our supply chain that helps clearly articulate our values to our customers while contributing to the Northeast grain shed and local food supply chain,\u201d says owner JC Tetreault. He\u2019s practicing a lesson in patience as his team completes a rigorous multi-year master planning process \u201cwhile using this interim time to restore the soil ecology. We have a ‘forever’ time horizon for both Trillium and the farm, and while it will take further years to reap significant harvests, if you have the perspective of what we are trying to achieve in our lifetimes and beyond, its helps to set the perspective that it\u2019s really not so long to wait.\u201d<\/p>\n(More: New York Farm Breweries are About Local Agriculture, Not Location<\/a>)<\/strong><\/p>\nBad Martha Brewing | Massachusetts<\/strong><\/h2>\n![\"bad](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20200207110734\/Bad-Martha-Farm-Brewery.jpg\")
<\/a>Bad Martha Brewery opened its farm brewery in East Falmouth. (Bad Martha Brewery)<\/figcaption><\/figure><\/p>\nGeneral Manager Joshua Flanders says that owner Jonathan Blum dreamed of opening a grain-to-glass brewery during his corporate years as an executive at Yum Brands. When he retired, he did just that with a \u201cfocus on an artisanal craft process and utilizing as many local and special ingredients as possible.\u201d They decided to open their East Falmouth Farmer\u2019s Brewery & Tasting Room<\/a> five years after the grand opening of their Edgartown location located on Martha\u2019s Vineyard. Flanders says strategic expansion came about because \u201cbeing in Falmouth allows us to stay open year-round and have easy access to the mainland while keeping with the people and culture we know so well here on Cape Cod and the islands. It was a natural next step for us.\u201d Their neighbors are Mahoney\u2019s Garden Center, which has been growing hops, herbs, and other ingredients for the brewery, but Bad Martha will grow its own hops this year.<\/p>\nSierra Nevada Brewing Co. | North Carolina<\/strong><\/h2>\nAt its second location near Asheville, North Carolina, Sierra Nevada Brewing Co.<\/a> likes to say they\u2019re \u201cpouring from the garden.\u201d The back deck overlooks a large garden you can stroll through filled with flowers, herbs, fruits, and vegetables that go directly into their batches of beer that sit in stunning copper pots. \u201cWhat we primarily focus on in Mills River is \u2018farm to table\u2019 by supporting the taproom. That being said, we do grow ingredients for brewing from time to time and are looking for ways to increase this down the road,\u201d explains Sierra Nevada\u2019s Natural Resource Team. They made a huge investment in sustainability, becoming the first U.S. production brewery to be certified LEED\u00ae Platinum, and employ an Estate Garden Technician.<\/p>\nTree House Brewing Company | Massachusetts <\/strong><\/h2>\nThe team behind Tree House added what it dubbed as \u201cthe third vertex to complete the Tree House Triangle: Tree House Orchard & Farm Fermentory!\u201d This 100-acre working farm<\/a> in Charlton provides grass-fed cattle, a produce and flower program, apple trees, and plenty of prime soil so they can play with adding ingredients to their innovative, ever-changing 25 craft beers on tap and is slated to open this spring.<\/p>\nFonta Flora | North Carolina<\/strong><\/h2>\nFonta Flora\u2019s Todd Boera says going plow-to-pint was part of their concept \u201cfrom the jump. Our concept and guiding compass was creating beers with a sense of place and agricultural purpose. Even at our original location<\/a> in downtown Morganton, North Carolina, we brewed all of our beers with local malt and a wide variety of different local farmed and foraged ingredients. From that, building our second location and production facility on a farm seemed like a natural progression that would allow us to cultivate our own ingredients and truly represent what it means to be an agriculturally focused brewery.\u201d They revived the idyllic 53-acre, historic Whippoorwill Dairy Farm in 2019 by combining forces with the Foothills Land Conservancy, who acquired 44 of the acres and immediately donated them to Lake James State Park, which borders the property.<\/p>\n(Related: Their Illinois Farm Brewery is Totally Off-the-Grid<\/a>)<\/strong><\/p>\nHardywood Park Craft Brewery | Virginia<\/strong><\/h2>\nHardywood Park<\/a>\u2019s owners snapped up a 22-acre parcel in West Creek about 20 miles from the brewery\u2019s first location near downtown Richmond, Virginia. The team invested about $30 million to include a taproom, beer garden, orchard, and natural amphitheater. They actually scouted more than 100 locations before finding this beauty.<\/p>\nOskar Blues Brewery | North Carolina<\/strong><\/h2>\nAfter riding his bike in Pisgah, North Carolina, owner Dale Katechis knew that Brevard was the place for his East Coast operations, which opened in 2012. Then in 2014, he purchased a 145-acre historic farm eight miles away in Hendersonville that butts up to the Pisgah National Forest. They aren\u2019t utilizing the property as a production farm; instead, they\u2019ve transformed it into a biking destination and event venue, hosting the brewery\u2019s Burning CAN Festival<\/a> there every August. Aaron Baker, Oskar Blues\u2019 senior marketing manager, says that the setup has been a challenge: \u201cFor the REEB Ranch, the most challenging aspect is simply communicating to folks about what it\u2019s all about. It doesn\u2019t fit into any established categories so it can be tough to describe,\u201d Baker says. The venture has led to the company also launching a mountain bike brand, REEB Cycles.<\/p>\nBurial Beer Co. | North Carolina<\/strong><\/h2>\n![\"Forestry](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20200207110527\/burial-brewing-farm-location-asheville.jpg\")
<\/a>Asheville’s Burial Beer uses a space to showcase artists along with its Forestry Camp Bar and Restaurant. (Burial Beer)<\/figcaption><\/figure><\/p>\nBurial Beer<\/a> out of Asheville, North Carolina, also purchased an historic slice of land–formerly barracks for Civilian Conservation Corps under FDR\u2019s presidency–a few miles from their original taproom in Asheville\u2019s South Slope beer district. Although the six buildings on the 2-acre tract look like barns and the property has a farm vibe, owners Jess and Doug Reiser and Tim Gromley aren\u2019t growing their own goods. They opened this destination and production brewery to show off other local farmers, potters, and artisans, as well as \u201cshowcasing breweries from around the country and world, winemakers, and craft distillers\u201d at their on-site farm-to-table restaurant, Forestry Camp Bar and Restaurant, explains Jess. She says they chose Asheville because, \u201cIt\u2019s a place where people want to live, they care so deeply about this city and it shows through their interactions with one another and the intention behind their daily lives. This city is very inspirational and while we loved Seattle, we were looking for a place that we could really impact and vice versa, and feel supported by<\/u>.\u201d<\/p>\n(More: There\u2019s No Taste Like Home: Booming Beer Agriculture Supports Local Brewers<\/a>)<\/strong><\/p>\nEver Grain Brewing | Pennsylvania<\/strong><\/h2>\nEver Grain Brewing in Camp Hill, Pennsylvania, announced in late 2019 that it is also venturing into the farm brewery world. The brewery\u2019s founders were inspired by \u201cthe owners\u2019 love of funky farmhouse beers they drank from Jester King and Forest and Main,\u201d head brewer Derek Testerman tells BreweriesInPennsylvania.com<\/a>. The second location will feature oak fermented, bottle conditioned, mixed-culture beers, experimental ales, and native ales.<\/p>\nRogue Farms | Oregon<\/strong><\/h2>\n![\"rogue](\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20200207110417\/Rogue-Farms-Wet-Hops.jpg\")
<\/a>In the hop fields at Rogue Farms in Oregon. (Rogue)<\/figcaption><\/figure><\/p>\n
(More: New York Farm Breweries are About Local Agriculture, Not Location<\/a>)<\/strong><\/p>\n General Manager Joshua Flanders says that owner Jonathan Blum dreamed of opening a grain-to-glass brewery during his corporate years as an executive at Yum Brands. When he retired, he did just that with a \u201cfocus on an artisanal craft process and utilizing as many local and special ingredients as possible.\u201d They decided to open their East Falmouth Farmer\u2019s Brewery & Tasting Room<\/a> five years after the grand opening of their Edgartown location located on Martha\u2019s Vineyard. Flanders says strategic expansion came about because \u201cbeing in Falmouth allows us to stay open year-round and have easy access to the mainland while keeping with the people and culture we know so well here on Cape Cod and the islands. It was a natural next step for us.\u201d Their neighbors are Mahoney\u2019s Garden Center, which has been growing hops, herbs, and other ingredients for the brewery, but Bad Martha will grow its own hops this year.<\/p>\n At its second location near Asheville, North Carolina, Sierra Nevada Brewing Co.<\/a> likes to say they\u2019re \u201cpouring from the garden.\u201d The back deck overlooks a large garden you can stroll through filled with flowers, herbs, fruits, and vegetables that go directly into their batches of beer that sit in stunning copper pots. \u201cWhat we primarily focus on in Mills River is \u2018farm to table\u2019 by supporting the taproom. That being said, we do grow ingredients for brewing from time to time and are looking for ways to increase this down the road,\u201d explains Sierra Nevada\u2019s Natural Resource Team. They made a huge investment in sustainability, becoming the first U.S. production brewery to be certified LEED\u00ae Platinum, and employ an Estate Garden Technician.<\/p>\n The team behind Tree House added what it dubbed as \u201cthe third vertex to complete the Tree House Triangle: Tree House Orchard & Farm Fermentory!\u201d This 100-acre working farm<\/a> in Charlton provides grass-fed cattle, a produce and flower program, apple trees, and plenty of prime soil so they can play with adding ingredients to their innovative, ever-changing 25 craft beers on tap and is slated to open this spring.<\/p>\n Fonta Flora\u2019s Todd Boera says going plow-to-pint was part of their concept \u201cfrom the jump. Our concept and guiding compass was creating beers with a sense of place and agricultural purpose. Even at our original location<\/a> in downtown Morganton, North Carolina, we brewed all of our beers with local malt and a wide variety of different local farmed and foraged ingredients. From that, building our second location and production facility on a farm seemed like a natural progression that would allow us to cultivate our own ingredients and truly represent what it means to be an agriculturally focused brewery.\u201d They revived the idyllic 53-acre, historic Whippoorwill Dairy Farm in 2019 by combining forces with the Foothills Land Conservancy, who acquired 44 of the acres and immediately donated them to Lake James State Park, which borders the property.<\/p>\n (Related: Their Illinois Farm Brewery is Totally Off-the-Grid<\/a>)<\/strong><\/p>\n Hardywood Park<\/a>\u2019s owners snapped up a 22-acre parcel in West Creek about 20 miles from the brewery\u2019s first location near downtown Richmond, Virginia. The team invested about $30 million to include a taproom, beer garden, orchard, and natural amphitheater. They actually scouted more than 100 locations before finding this beauty.<\/p>\n After riding his bike in Pisgah, North Carolina, owner Dale Katechis knew that Brevard was the place for his East Coast operations, which opened in 2012. Then in 2014, he purchased a 145-acre historic farm eight miles away in Hendersonville that butts up to the Pisgah National Forest. They aren\u2019t utilizing the property as a production farm; instead, they\u2019ve transformed it into a biking destination and event venue, hosting the brewery\u2019s Burning CAN Festival<\/a> there every August. Aaron Baker, Oskar Blues\u2019 senior marketing manager, says that the setup has been a challenge: \u201cFor the REEB Ranch, the most challenging aspect is simply communicating to folks about what it\u2019s all about. It doesn\u2019t fit into any established categories so it can be tough to describe,\u201d Baker says. The venture has led to the company also launching a mountain bike brand, REEB Cycles.<\/p>\n Burial Beer<\/a> out of Asheville, North Carolina, also purchased an historic slice of land–formerly barracks for Civilian Conservation Corps under FDR\u2019s presidency–a few miles from their original taproom in Asheville\u2019s South Slope beer district. Although the six buildings on the 2-acre tract look like barns and the property has a farm vibe, owners Jess and Doug Reiser and Tim Gromley aren\u2019t growing their own goods. They opened this destination and production brewery to show off other local farmers, potters, and artisans, as well as \u201cshowcasing breweries from around the country and world, winemakers, and craft distillers\u201d at their on-site farm-to-table restaurant, Forestry Camp Bar and Restaurant, explains Jess. She says they chose Asheville because, \u201cIt\u2019s a place where people want to live, they care so deeply about this city and it shows through their interactions with one another and the intention behind their daily lives. This city is very inspirational and while we loved Seattle, we were looking for a place that we could really impact and vice versa, and feel supported by<\/u>.\u201d<\/p>\n (More: There\u2019s No Taste Like Home: Booming Beer Agriculture Supports Local Brewers<\/a>)<\/strong><\/p>\n Ever Grain Brewing in Camp Hill, Pennsylvania, announced in late 2019 that it is also venturing into the farm brewery world. The brewery\u2019s founders were inspired by \u201cthe owners\u2019 love of funky farmhouse beers they drank from Jester King and Forest and Main,\u201d head brewer Derek Testerman tells BreweriesInPennsylvania.com<\/a>. The second location will feature oak fermented, bottle conditioned, mixed-culture beers, experimental ales, and native ales.<\/p>\nBad Martha Brewing | Massachusetts<\/strong><\/h2>\n
<\/a>Sierra Nevada Brewing Co. | North Carolina<\/strong><\/h2>\n
Tree House Brewing Company | Massachusetts <\/strong><\/h2>\n
Fonta Flora | North Carolina<\/strong><\/h2>\n
Hardywood Park Craft Brewery | Virginia<\/strong><\/h2>\n
Oskar Blues Brewery | North Carolina<\/strong><\/h2>\n
Burial Beer Co. | North Carolina<\/strong><\/h2>\n
<\/a>Ever Grain Brewing | Pennsylvania<\/strong><\/h2>\n
Rogue Farms | Oregon<\/strong><\/h2>\n
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