“Farm to table” to most of us means the relationship between farmers and food we consume at home or in restaurants. People want to know where their food comes from and the faces behind their food. They want it to be local and personal. For those of us working in breweries, “farm to table” has a new meaning. It means, “farms to bottles”, “farm to pints”, “farm to brewery”. In fact that relationship has been cultivated for centuries. In Europe, farmhouse breweries have deep roots in Belgium and France. Farmers use whatever grains and ingredients they have on hand to make beer. “Eating Local” is gaining in popularity in this age of processed everything, but back in the day it was the only way. Most of the beer they made was consumed within the household and shared with family and friends in the village. During harvest time, they would make large batches of beer using grains, including malts and wheat, spices like coriander, along with yeast and water that were all sourced from the farms. The migrant farm workers were the beneficiaries of the beer which was simply called ”farmhouse” beer. Today, this special style of beer is popular. The guideline is wide and flavors and ingredients are diverse.
True farmhouse breweries are becoming increasingly rare. Most breweries have moved on to using modern equipment and commercially sourced ingredients to meet their demands. But the relationship between farm and brewery is extremely close. At Boom Island Brewing we cultivate that relationship with Chad Douglass and his family at Douglass Farm in Mora, MN.
For the past two years, Chad has picked up all of our spent grain to provide a nutrient rich food source for his animals. The grain is saved from the landfills on our end, and Chad says his animal’s ears perk up when they hear the truck pull in with the grain. The cows run beside his truck to get into the proper position for feeding time. Happy cows, happy everyone!
Chad and his wife Brenda and son Cooper have worked their 80-acre farm for two years. They grow and bail their own hay, as well as some neighboring farms and end up bailing 250 acres each year. A friend told him about the benefits of using spent grain, so he decided it was worth the hour trip from Mora. The grain is high in protein, contains good starch and helps the cows maintain a grass-fed diet. In the heat of the summer some of the grain is used as compost for their garden. They have a list of animals to feed, including Belted Galloway cows, dogs and exotic short hair cats, Brahma chickens, Serama chickens, ducks and geese. We look forward to Chad’s weekly visits. Many times he comes with chicken eggs, rabbit and beef fresh from the farm and we bond our friendship with a couple of pints.
Farm-to-brewery-to-farm-to-table. This is truly local, environmental and sustainable.
Every spring, we release our version of Farmhouse ale, called Saison (meaning “Season” in French). Each year our Saison would be unique, incorporating orange peel, barley, oats, wheat and perhaps a touch of rye. However, just calling it “Farmhouse” isn’t enough this year: we are bringing the farm to our north Minneapolis brewery. Boom Island parking lot will host baby Rex rabbits, miniature Serama chickens, a Galloway calf or two and some new hatchling baby ducks. Maybe even a pony or two, and possibly a goat. Chad Douglass will be on hand to answer questions and sell a few of his wares. Dog treats using spent grain will be made available for dog owners and their pets.
Come during the day to pet the animals and stay for live Jazz at 7pm. The MN Hard Bop Collective will be playing music of Bobby Watson.
Appearance – Light copper in color with a fluffy white head
Aroma – Soft and subtle citrus.
Flavor – Smooth mouth feel, light spice bitterness with its trademark dry and delicate finish.
Eat local, drink local!