hillfarmstead hillfarmstead

478 posts   104,477 followers   206 followings

Hill Farmstead Brewery  Hill Farmstead Brewery is the culmination of travel and insight, of friendships and explorations, and of realizing a sense of one's place.

On Weds., April 25, we will release a brand new selection from our Leaves of Grass series: July 31, 2017!

This iteration was brewed in collaboration with students from nearby Sterling College using malted barley; raw and malted wheat; and foraged wood sorrel. The beer was fermented and aged in French oak and then further aged atop fresh Vermont blueberries.
Please visit our bottle release page, http://hillfarmstead.com/bottle-release, for bottle limits and pricing information (credit card and matching ID required, please see our bottle release policy, bit.ly/hfbbottlerelease). We'll also have new bottles of Everett available, as well fresh cans of Society & Solitude #10 and Difference & Repetition with Simcoe and Hallertau Blanc Hops!

Check out hillfarmstead.com for a complete list of what's available in the bottle shop and tasting room!

Through the Looking Glass:⠀

Clover, you know, just lounging and ruling her kingdom back in the day. As you do.⠀

#thisdayinhillfarmsteardhistory #fouryearsagotoday #wemissclover #kittyqueen

Hello Everyone,

With much anticipation, Spring's gift of daylight has been delivered, and in Greensboro we hope that snowbanks will soon give way to timely apple blossoms and a healthy population of nomadic pollinators. In honor of our favorite pollinators, the bees, we offer to you what has become our most elusive beer: Ann.

This particular release began its life nearly 5 years ago, in August of 2013, as a brew day and primary fermentation of our honey "Saison," Anna. After being placed in wine barrels, the evolution of Anna into Ann is an indeterminate and metamorphic occurrence. Only a single digit percentage of all wine barrel-aged Anna becomes what is unmistakably identifiable as Ann—the remainder is often blended into Civil Disobedience. The beer, the barrel, and some yet unknown, unquantifiable condition seems to dictate its path and appearance. It is identified and selected only through the emotional response that it induces during barrel tasting. This particular beer began its bottle conditioning on March 18, 2015.

This will only be offered for onsite consumption. Due to the very small volume, merely a single barrel, we chose 375ml bottles for this release in order to further spread its availability. We cannot say how many days these bottles will be available, as it is difficult to predict retail traffic and interest. Because of this, we kindly encourage you to share this beer with your friends and to be mindful of how special an occurrence it is.

Thank You,

Shaun

Hi all!

This coming Wednesday, April 18, we will release a brand new variant of Flora with cherries, raspberries and northern kiwi!

Flora is the wine barrel-aged version of Florence (1915-1967), our grandfather's sister as well as the name of our Farmstead® wheat ale. We selected several barrels of Flora and aged it on hand-picked, Vermont-grown Montmorency cherries, raspberries, and northern kiwi.

Its bright, fruit-forward aromatics marry with Flora's singular elegance to epitomize the elements from which it was shaped and its deep ties to the local area.

Please visit http://hillfarmstead.com/bottle-release for bottle limits and pricing (credit card and matching ID required for this bottle). Also, please visit http://bit.ly/hfbreleasepolicy for an update to our bottle release policy.

We'll also have fresh cans of both Dharma Bum and Society & Solitude #9! Check the site for limits, details and pricing.

Bob

Fresh out of the tank, into cans and on to the cooler, ready for you on Wednesday!⠀

Society & Solitude #7 — Imperial India Pale Ale featuring Amarillo and Simcoe hops. ⠀

#vermont #beer #simcoehops #amarillohops #hillfarmstead

A little something to look forward to this coming Weds., April 11...⠀

Birth of Tragedy!⠀

This imperial and barrel-aged version of Twilight of the Idols, our annual winter porter, is a special beer around these parts and truly reflects the vision for our bourbon barrel-aging program.⠀

For this 2018 release, we brewed a stronger, richer version of the base beer and aged it for more than 2 years in bourbon barrels from our favorite distilleries. We also added organic cacao nibs, organic cinnamon, Vermont honey, and coffee roasted by our friends in Copenhagen.⠀

Please visit http://hillfarmstead.com/bottle-release for bottle limits and pricing (credit card and matching ID required for this bottle).⠀

We'll also have fresh cans of Society & Solitude #7, our imperial India pale ale with Simcoe and Amarillo! Check the site for limits and pricing.

I am in New Zealand selecting the 2018 harvest Motueka and Nelson Sauvin hops that will be used in some of our favorite beers. My love for Nelson (the hop variety) began shortly after my first trip here, to New Zealand and Nelson (the place) in 2004. Back then, I spent six weeks hitchhiking and backpacking around this gorgeous country — that nomadic experience, lived through reading and writing my way across the country, forged the ideas and relationships that would lead me to live and brew in Denmark and eventually start Hill Farmstead Brewery. New Zealand is a magical place for me and I have returned here many times. A few years ago, through coincidence (or fate?) I was fortunate enough to happen upon a hop farm that had just recently been purchased by some visionary Americans. Keeping quiet about the newly formed relationship, I have anxiously awaited the moment that I might be able to return for selection of their first contracted harvest.
This completes the journey that has also taken me to Germany and Washington. This is a pursuit I thought we might never secure given our small size. With the exception of Australian Galaxy (virtually no access or transparency) and the occasional Czech Saaz , our beers will now be brewed with hops that we have critically chosen. We have met the farmers and forged relationships with a group of growers that want our feedback. Our beer is ever better for it- and I look forward to brewing Nelson Single Hop IPA and Double IPA for you all by midsummer.
Respectfully Yours,
Shaun

On Weds., April 4, we'll stock up our coolers with fresh cans! A brand new run of Mosaic Single Hop IPA and the debut of Society & Solitude #3, our imperial IPA with Simcoe and Columbus hops.⠀

We also have some cans of Society & Solitude #2 still available!⠀

Plus, we still have Biere de Norma and E. available the bottle shop, along with so much more!⠀

Check out our site for for limits and pricing.⠀

Have a great weekend!⠀

Bob

Join our retail team! We're hiring for our Bottle Shop and Tasting Room.⠀

Please follow the link in our profile above for all the details on our website. ⠀
Cheers!

Eight years ago today...⠀

On a muddy, chilly Vermont spring day much like today, Shaun brewed the first batch of what would become Edward, with the help of his brother Darren and his old friend Ben. From that humble garage—shoveling grain, pouring growlers, everything—to where we are today, it's been an exceptional journey, buoyed by the hard work, dedication and guiding principles that began with Hill Farmstead Brewery Batch 1: Edward.⠀

As we raise a pint in honor of Edward, to that first brew day, and to Shaun's unwavering commitment to this land and vision, we thank you all for the overwhelming support these last eight years and look forward to many more years!⠀

Cheers!⠀

Bob

Friday, March 30, will mark the 8th anniversary of our first brew day here at Hill Farmstead. On that day in 2010, Shaun brewed the first batch of a pale ale that would become Edward. Over the last 8 years, Edward has been the cornerstone for all we've built here in Greensboro Bend—a place we lovingly refer to as The Middle of Everything. Eight years on, and a lot has changed, but Edward remains—it abides, if you will.⠀

To celebrate the occasion—as well as the (eventual) coming of spring—we will release E., a tangible connection between that first brewday and so many other of our pursuits here on Hill Road: Edward fermented with our Farmstead® yeast, aged in oak barrels, dry-hopped with Galaxy hops and bottle conditioned.⠀

Please visit our bottle release page, http://hillfarmstead.com/bottle-release, Sunday afternoon, March 25, for bottle limits and pricing information (credit card and matching ID required for this bottle).⠀

We will also release brand new cans of Society & Solitude #2, our Imperial Black IPA— RateBeer.com's highest rated Black IPA the last five years running!

On Wednesday, March 21, we are pleased to release Biere de Norma!⠀

In honor of Shaun's maternal grandmother, we craft this Bière de Mars each February and condition it in oak barrels with our resident microflora, allowing it to develop indefinitely until it is ready for release. This year's release is vintage 2016, aged to allow for its full maturation and expression.⠀

Please visit our bottle release page, http://hillfarmstead.com/bottle-release, for bottle limits and pricing information (credit card and matching ID required for this bottle).⠀

We will also offer fresh cans of Simcoe Pale Ale!⠀ #beer #vermont #bieredemars #norma #barrels

Most Popular Instagram Hashtags