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Working with Blue Hill at Stone Barn

In January of this year, we were joined by a group from the legendary Blue Hill at Stone Barn and Stone Barns Center for Food & Agriculture in Tarrytown, N.Y. Connected by a mutual and perpetual sense of wholesome curiosity, we shared stories of new agricultural opportunities, creative problem solving, and, of course, the best that our immediate local area has to offer: cheeses from our neighbors at Jasper Hill, breads from Patchwork Farm, and of course, Hill Farmstead beer.

Inspired, in part, by this new connection, we selected a few wine barrels of a Farmstead® ale brewed with organic flaked oats and a small amount of organic barley—which had aged for nearly a year—and made use of organic sorghum syrup provided by the Stone Barns Center for Food & Agriculture as part of a shared exploration of alternative fermentables and gluten levels. This was lab-tested at 100 parts per million for gluten content, and it is part of our ongoing journey towards a fully gluten-free beer that does not use external methods for gluten removal.

Guests at Blue Hill at Stone Barns will soon be able to enjoy this beer during their visit. It is an honor for our entire team to have our collaborative efforts shared at such an esteemed place.

We look forward to carrying forward this collaborative spirit with the team at Blue Hill at Stone Barn and Stone Barns Center for Food & Agriculture!

Blue Hill at Stone Barn group

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