Then and Now, A Decade in the Making, Part 1
Exactly 10 years ago on this very day (November 12, 2009), I flew home after nearly two years of brewing in Copenhagen to focus exclusively on opening Hill Farmstead Brewery.
Before leaving Denmark, I started a beer company named Grassroots Brewing. My very good friend Ryan Witter-Merithew and I would brew these beers on the Danish island of Fanø at Fanø Bryghus and attempt to brew some innovative American-style beers for the European market.
To mark this auspicious occasion, I am in Denver at Crooked Stave, brewing a beer with Ryan Witter-Merithew of Casita and Jean Broillet IV of Tired Hands Brewing that was originally brewed at Fanø in June 2011— a year before Tired Hands would open its doors and well before Ryan would move to England and then Vermont to work at Hill Farmstead.
That beer—then and now—is Wachu Saison, a Far East inspired Saison brewed with red rice, yuzu juice, yuzu zest, Szechuan peppercorns, and fermented with brettanomyces.
Today begins a series of reflections, collaborations, and events to commemorate 10 years of Grassroots and Hill Farmstead. More to come…