Valley Beer Spring 2018
Long before we opened the doors to Hudson Valley Brewery, we envisioned a barrel program that could create a beer that was specific to our brewery, to our home, and to our place in time. Each time we filled or emptied a barrel, and with each blend of Sour Farmhouse we made, we were reminded of this sense of place.
Since the beginning we've wanted our Sour Farmhouse program to reflect the vibrant agriculture of the Hudson Valley, and we're very excited to announce that with the release of Valley Beer Spring 2018, we have been able to realize some of our dreams. Each and every part of our Valley Beer series, along with a good majority of all of our Sour Farmhouse beer, is now made with ingredients grown and crafted in the Hudson Valley.
We owe a large part of this to Dennis and Jeanette Nesel at Hudson Valley Malt in Germantown, NY. They have been working for years to not only craft a high-quality malted grain for our beer, but also to create an agricultural economy around it. They work hand in hand with farmers and growers across the region to grow, harvest, and process enough grain to support the work we do. We fully believe in their mission to localize beer and couldn't make the Valley Beer without them.
We also couldn't be more excited to continue our work to create an agriculturally and regionally specific beer. This growing trend among breweries across the country is a big part of what inspires our work everyday, and we're looking forward to creating more and more beers that represents our place.
Valley Beer, Spring | 5%
Blended and bottled in the Spring of 2018, VALLEY BEER is our Sour Farmhouse Ale brewed with 100% NY ingredients, fermented in foudres with wild yeast and souring bacteria, and aged for one year in oak wine barrels.
Valley Beer Spring 2018 will be available at Hudson Valley Brewery on December 1, 2018 at noon. Click here to learn more about the release.