The Place


Wednesday through Saturday

12 p.m. - 5 p.m.



Currently On Tap





Society & Solitude #4

Madness & Solitude (Onsite Consumption Only)

Fear and Trembling (Onsite Consumption Only)

Dorothy (Onsite Consumption Only)

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Our Mission

To hand craft succinct, elegant beers of distinction and to revive and diversify the farmscape of the Hill Farmstead in Greensboro...


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Bottle Releases For The Week Of Oct. 18, 2016

On Weds., Oct. 19, we're excited to share with you all an extremely special beer at our retail shop from Casita Cerveceria:

Querido Y Perdido

(Love And Lost)

Imperial Stout with cocoa nibs, vanilla, cinnamon and chili peppers.

$15, 22 oz. bottle, 2 per person. All sales from this beer go directly to charity.

From Mahalia Breen, Co-Founder of Casita Cerveceria:

In 2014, I was diagnosed with breast cancer at the age of 32. It was a terrible ordeal I was helped through by doctors, nurses, friends, family, and others who were going through the same thing. 

Unfortunately, a lot of those lovely, vibrant women from my support group did not make it, so this beer is dedicated to them and to all those we have lost to this dreaded disease. In memoriam, profits from the sale of this beer with be donated to the Breast Cancer Research Foundation ( 

With gratitude.

Special thanks to the amazing people at Cycle Brewing in St. Petersburg, Fla., who brewed and bottled this beer for Casita Cerveceria.


We will also release a new batch of Edith, our dark Farmstead ale!

750ml, $10

In her honor, this dark farmstead ale is crafted from American malted barley, German roasted malts, European hops, our farmhouse yeast, and water from our well. 


Bottle Release For The Week Of Oct. 11, 2016

On Wednesday, October 12, we are excited to release two beers!

  • Clover

UPDATE for 10/13

375ml, $22, 1 bottle per person (credit card and matching ID required, please see our bottle release policy).

Clover (2005-2014) was a grey cat. Simple. Yet, a few moments with her quickly revealed an independent, playful, occasionally subdued and reflective personality, one that held sway where she might roam.  Clover was our compatriot, our guardian of grain, our huntress and our muse.  We did not own Clover; she graced our presence.

In her honor, we mindfully blended barrels of Ann, Art, and Flora that had been aged for 12 to 22 months—guided by her lingering spirit towards a beer of elegance, grace and patience.  As often our Clover would, this beer took its own path and its own time to become what it is now; an effervescent, refined reflection of both our melancholy for her departure but, most importantly, our joy in traveling with her for a while. 

  • Leaves of Grass -  January 15, 2016

375ml, $12, 1 bottle per person (credit card and matching ID required, please see our bottle release policy).

With the assistance of our dear friend Matt Dinges of Good Life Provisions, this iteration of the Leaves of Grass series is a Farmstead ale brewed with oats, lime zest, lime juice, and salt and aged in wine barrels.

Leaves of Grass represents our brewery's collective pursuit to create, explore, and challenge.  For each batch, we employ uniquely different processes and ingredients.  This particular batch was aged for an extended period of time in wine barrels.


Bottle Release for the Week of Oct. 4, 2016

On Wednesday, October 5, we're pleased to release two beers!

First, we are releasing this year's batch of Fear and Trembling. 

500ml, $9 per bottle.

Fear and Trembling was Hill Farmstead's first collaboration—a Baltic-style porter originally brewed with malt that was hand-smoked over maple wood by our Danish friend, and former colleague, Anders Kissmeyer.  This batch was brewed with malt that was hand-smoked onsite over a blend of native woods, then fermented in the traditional way, with lager yeast, and conditioned in stainless steel.  9% abv

Second, we are releasing Flora with Peaches and Pears.

375ml, $17, 2 bottles per person (credit card and matching ID required, please see our bottle release policy).

Flora is the wine barrel-aged version of Florence (1915-1967), our grandfather's sister as well as the name of our Farmstead wheat ale.  A few barrels were selected—a portion of the beer was aged further on Vermont dessert pears, while another portion was aged on ripe northeast peaches.  The independent threads were blended, resulting in a complex, delicate and slightly tart Bière de Table—an ale we would proudly have shared with Florence. 


Week of September 28, 2016

We're releasing one new bottle on Wednesday, September 28: 

Arthur: $10, 750ml

Our traditional farmstead ale is crafted from American malted barley, American and European hops, our farmhouse yeast and water from our well.  

This beer is fermented with wild yeast and bacteria, which may result in a lactic and tart flavor profile. 


Bottles of Anna, Brother Soigné, Elaborative Five (limit 3 per person), George, and Florence as all also still available for purchase in the Retail bottle shop.  We're open Wedensday - Saturday from 12pm - 5pm. 


Week of September 21, 2016

On Wednesday, September 21, 2016, we're pleased to release bottles of two beers:


Florence: $10, 750ml

 Belgian inspired wheat farmstead ale crafted from American malted barley, organic Vermont wheat, European and American hops, our distinctive farmhouse yeast and water from our well.

George: $7, 500ml

 American Brown Ale.


We also still have bottles of Anna, Dorothy, Brother Soigné, and Elaborative Five (limit 3 per person) available for purchase in the Retail bottle shop. We're open Wednesday - Saturday, from 12pm - 5pm. 



Collected Works 2016

Please stay tuned to for updated information on the relaunch of Collected Works. Complete information has been posted at the above link, and registrations will begin at 9 a.m. (link will be posted to that page as well).


Bottle Release for the Week of Sept. 14, 2016

On Wednesday, September 14, during regular retail hours, we are excited to release Elaborative Five, a spontaneously fermented ale aged in oak barrels with rooibos tea. Each 375ml bottle will be $18, with a limit of 3 bottles per person (credit card and matching ID required; please see our bottle release policy).

Elaborative Five was brewed March 2014 with our friend Brad Clark of Jackie O's Pub & Brewery. A simple wort with wheat, oats and aged hops was slowly cooled under the Greensboro night sky with whole leaf Amarillo hops and rooibos tea. Fermented entirely in oak barrels, the beer was allowed to evolve and establish its own unique character, one that represents the lively, enduring relationship of this collaboration of friends and nature.

The Elaborative: A brewing collaboration with like-minded friends. A fermentative experiment through thoughtful enquiry and discourse. A desire to further our understanding of the interactive complexities of our process while trying to abandon our preconceptions...


Brewer-in-Residence at Hill Farmstead Brewery

This week marks the commencement of the Brewer-in-Residence program at Hill Farmstead Brewery. The Brewer-in-Residence program is an extension of our experiences and travel, of our friendships borne from our explorations. We will offer invitations to our brewer friends to live and work alongside us for an extended duration of time.  The invite-only program is more than a singular interaction, but it is an immersive experience for the Resident and a chance for all of us to continue learning and sharing educational opportunities. It is an idea borrowed from Shaun’s tenure in Denmark as head brewer at Nørrebro Bryghus.  Nørrebro’s guest brewer program brought brewers from around the world to Copenhagen for a week in order to craft a beer while absorbing the brewing culture and knowledge of the region.  

Our first Brewer-in-Residence is our friend Tim Clifford, co-owner and brewer at Sante Adairius Rustic Ales (SARA) in Capitola, California. Tim, an accomplished homebrewer in California, opened SARA as a mixed-fermentation brewery and has a dedicated vision toward the beers he likes to brew and drink.  Over the course of twelve days, Tim will work with and alongside us as we host him at the brewery.  We will brew a number of beers together and will experiment and explore and push boundaries with various ingredients, processes, and techniques. 

After Tim’s tenure here concludes, we will continue the program by inviting another Resident into the brewery.  We are not, however, soliciting inquiries about joining the program at this time.  Check back here for more reflection on the SARA Residence as it continues, as well as for foresight into the future of the Brewer-in-Residence program at Hill Farmstead.