Wolves and Folks founder Christian DeBenedetti wrote about beer for years as a journalist earlier than taking the leap and founding the brewery on the household farm the place he grew up in Oregon’s Willamette Valley. Whereas the brewery is small—they produced fewer than 400 barrels of beer in 2019—they’ve targeted on beers that replicate place from the very begin.
One in all their most lively focuses is yeast, they usually’ve captured and developed a number of yeast strains from the property—first from a plum tree, and later from the hive of bees that DeBenedetti delivered to the farm for honey and pollination in addition to yeast cultivation. Right here, he discusses the method of capturing then testing and isolating the strains, one in all which is now obtainable as a beta yeast from The Yeast Bay.
The following large undertaking underway now includes estate-grown barley, to be planted subsequent yr on a plot subsequent to the brewery. He talks in regards to the progress of that program, from selection choice to soil prep, farming methods, and malting course of.
Closing the loop between brewing and agriculture is on many brewers’ minds, and Wolves and Folks is bringing the 2 ever nearer.
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