Terroir exists in beer (or wine, or any product of the earth) to the extent that it is allowed to express itself. It is our first principle to make way for nature in the production of our beer.
Since 2017, our wort has been brewed with exclusively state-grown grain, typically comprised of a grist of raw wheat and floor-malted barley. During the cooler months we borrow the brewhouses of friends, where we brew arduous turbid mashes, boil with aged hops, and pump the resultant hopped boiling wort into our mobile coolship. Here, the hidden life present in all air has its opportunity to descend on the rippling, exposed bed of wort as it cools in the night. Spontaneous inoculation has occurred. This gravid wort is then transferred to wooden barrels at our blendery, where fermentation will begin of its own accord: naturally, spontaneously.
Then we wait. Inside the barrel: the chaos of survival, with every microorganism struggling to maximally reproduce and strive for resources in a constantly shifting and frequently inhospitable environment. This full array of microbial activity over a given period of time is what lends these fully spontaneously fermented beers their distinct complexities and expressions of place.
When a barrel of this beer has entered into being (has character, direction, purpose) we submit it to blending with other barrels or to fruiting with local fruit, with complementarity in mind in either instance. 100% of our fruit now comes from New Jersey or a neighboring state, so that we can assure its ripeness, its growing conditions, and, frequently, know the farmers and work with them toward a more sustainable partnership. Fruit additions are prepared by us from real, whole fruit to be exclusively spontaneously refermented. No purées, no flavorings, no extracts, no preservatives, no fruit picked at underripeness to withstand the cross-country truck ride to arrive at a grocery store unblemished and devoid of flavor.
Our beers submitted to undergo a final refermentation for carbonation in the bottle, can, or keg do so naturally, without the use of force carbonation or the addition of yeast cultures. We do not add and have never added yeast or other bacterial cultures to any of our beers at any point in their production.
These are beers with no chemical corrections, no filtration, no pasteurization, no backsweetening, no industrializing.
They are beers made of our environs’ self-expressions, curated by us and presented to you to enjoy. We hope you will.