Wrapping up 2016

It’s the end of another growing season at the Cheese City Beer farm and while this year proved very successful (33,000 lbs of barley, 600 lbs of oats, 400 lbs of hops, 200 lbs of grapes, and 50 lbs of blackberries), the first batch of beer is unfortunately not ready to release yet. In order to work out some of the kinks in the brewing process, I am planning on spending some time on R&D this winter in order to be ready to launch the first batch of AgriculturAle in the spring. In the meantime, I’ve reinforced the south end of the hopyard, mulched all of the crops with straw from this year’s barley, and planted some winter wheat and rye. I’d also like to take the time to thank everyone for all of the help I received this year in starting this endeavor, and am looking forward to releasing a quality product and the future success of Cheese City Beer Company!

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