To see our full facility in person – please visit Tour page to sign up for an upcoming tour.
Brew House
Fermentation/Aging/Maturation
Primary fermentation is always open using a combination of stainless steel or concrete. For aging/maturation we use a combination of barrels, amphorae, blue & pink granite tank, urwaga pit, etc..
Horicultural
Driven by the idea of achieving highest level of flavor and aroma complexity and thus doubting the conventional way of doing things we of course looked at the various fruits, berries, spices and herbs used in many of the brews we make.
It became quite clear very quickly that the conventional way of buying them in fresh, dried or frozen form through third parties, immediately offered a dramatic possibility for us… wouldn’t fruits, berries, spices, & herbs planted & grown by ourselves and harvested just minutes before being used in elevate the flavors & aromas to their highest level, a level that couldn’t ever be achieved in any other way?
There is only one way to find out, starting our own horticultural area around our facility in Oxford CT, by converting each spare foot of space to farm ground wherever possible. The purpose of our horticultural area is twofold: 1) To harness the flavors & aromas at their peak, and 2) To isolate and cultivate the various complex wild yeast strains indigenous to our horticultural plants. These yeast cultures are being used for fermentation and refermentation in our beers.