“We both are just mechanically minded and technical when it comes to our craft, and hold a strict attention to detail in high regard,” Comstock adds. If Comstock’s calculated risk was driven by both the personal and professional impression left by Adams, the feeling was reciprocated.“We have similar sensibilities,” says Adams. No one will be able to recreate these beers.” between loving those beers and realizing, OK, if we can make something great here, that’s going to be very distinctive. “The failure rate associated with spontaneous beer is second to none as far as what it demands. “Pretty early on we were committing ourselves to some styles that are otherwise quite difficult to commit to in the turnaround time,” he says. After all, you can’t blend one-, two-, and three-year-old beer if you don’t actually have one-, two-, and three-year-old beer to blend. As a lover of Lambic-style beer, though, he also realized that it would require a bit of patience. It required a certain degree of intent.”Īdams knew all along that a spontaneous ale program would be core to Fox Farm’s approach. “We treat the barrels better than we treat ourselves,” Adams laughs, “but we knew if we wanted to commit ourselves to barrel-aging, those beers had to be done right. The stone facade lends an air of rusticity the Fox Farm logo sits subtly in a small window overlooking the property below. The barn that houses the barrels is an imposing architectural presence. From Barons to Barrels with Captain Pabst.Message in a Bottle with Brewery Ommegang.Beer is Labor with East Brother Beer Co.Let Go or Get Dragged by Jerard Fagerberg.Ferments at Low Temps by Stephanie Byce.
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