A Little Tartness, a Lot of Gratitude, and Fall on the Farm
A lot is happening at the brewery right now—in the barrels, around the barn, and in my own slow return to feeling strong again.
After an immune flare-up in August, I'm regaining my strength. Some days move faster than others, but it feels good to have the energy to work, make plans, and get excited about what comes next. And right now, there is plenty to be excited about.
The paw paw adventures continue. There's something wonderful about searching for native groves in the woods where the creeks meet, singing "pickin' up a paw paw" and looking for fruit-bearing trees. Our paw paws have naturally regenerated here. Some stand alone with bigger trunks, while others grow in interconnected groves. The beating heart of Lickinghole Creek is alive and well in the woods.
Hiking invites curiosity and a willingness to see where a deer trail takes us. That sense of discovery is one of my favorite parts of conservation and farm brewing. Time spent exploring the land is also time spent learning what makes this place so special.
Back at the brewery, Farris is working on flavoring Eros to achieve that tart green-apple character: bright, crisp, and mouthwatering. It feels just right as we look toward cooler days and fall. Our full Aurelian Collection will be complete and available this weekend, with live music by Aftercrush, a local duo from Louisa, from 4–7 p.m.
More than anything, I'm feeling grateful for these three beers. They are outstanding, and I want to take a moment to appreciate that. So much thought, work, waiting, and hope goes into making and barrel-aging beer. Creating a variant adds another delicate process: finding the balance that lets the new flavor shine while honoring the beer beneath it. When the results give you a reason to stop and smile, that deserves a little celebration.
Prayers to Ninkasi, goddess of brewing, and gratitude for these beers and the hands that helped bring them to life.
We're also getting ready to test Nugget on Rye and discover its ABV. I'm excited to learn more about what's been developing and take the next step with this beer.
Around the farm, we're doing barn repairs as we prepare to welcome two mini Highland cows. We still have work to finish before they arrive, but the thought of those shaggy little faces joining us brings me so much joy.
As my strength returns, I'm looking forward to it all: time in the woods, work in the brewery, music on the farm, and the arrival of fall. Plenty remains to do, but there is already so much to be grateful for.
Spend a little of the season with us.
6:42 p.m. Sincerely, Lisa