Crop rotation grains on NY water.

This is an attempt to allow the grain farmer write the beer recipe, instead of the brewer.

Each growing season, a crop sown requires nutrients to nurture its seedlings, leaving the soil deficient at harvest. In order to strike a balance with the land, farmers will rotate new crops into the field the following years. Think of it like an orbit, a dance in slow motion.

Barley, a key commodity for brewers, is only part of the equation. Spelt, emmer, buckwheat, rye, oats and a suite of other grains have a role to play in this little ballet.

We can’t take credit for this idea. Inspiration belongs to @danbarber who designs dishes with this very approach. It’s a good idea. And one we’d like to see more of, in the beer we drink, and the food we eat.

We set out to brew something that feels like a farm beer. As it turns out, it’s a delicious approach to brewing. This is a generous, plush lager beer: quaffable and velvety with a character that reminds of the last drops of a bourbon of the rocks, salted caramel, granola, hints of black tea and chocolate.