What's Brewing at IndieFerm...
Check our facebook page for the latest, things change pretty fast.
Beers we often have:
Honey Tripel is similar to a Belgian monastery style tripel but with Massachusetts made honey instead of the more commonly used sugar. Sugar is used in this style to keep the body light and the finish dry. Honey does the same thing but adds some great aromatics. The hops stay in the background to let the honey and yeast-derived flavors come through. The barley and wheat malts are almost entirely Massachusetts made and most of the hops are Massachusetts grown too. HoneyTripel is available in 22 oz bottles and on draft. ABV is 8.8%. IBUs are about 20. Color is golden. BTW - you can pronounce it however you want, but tripel sounds the same as "triple" when we say it.
Check our facebook page for the latest, things change pretty fast.
Beers we often have:
Honey Tripel is similar to a Belgian monastery style tripel but with Massachusetts made honey instead of the more commonly used sugar. Sugar is used in this style to keep the body light and the finish dry. Honey does the same thing but adds some great aromatics. The hops stay in the background to let the honey and yeast-derived flavors come through. The barley and wheat malts are almost entirely Massachusetts made and most of the hops are Massachusetts grown too. HoneyTripel is available in 22 oz bottles and on draft. ABV is 8.8%. IBUs are about 20. Color is golden. BTW - you can pronounce it however you want, but tripel sounds the same as "triple" when we say it.
Poke In the IPA - The world needs another hazy New England IPA like it needs a poke in the eye but we made one anyway. Norwegian farmhouse kveik yeast and lots of juicy hops make or a unique version of this now ubiquitous style.
The IPA To Be Named Later - Yet another juicy hazy IPA but this time with lots of oats and dry hopped with Nelson Sauvin hops.
Squeezy Wrench Double IPA - Hops and more hops because they taste good. Mostly Azacca in this one backed up by a strong base of malted barley.
QuadraCentennial Xtra Pale Ale - We brewed this one to help celbrate the 400th birthday of our hometown, Plymouth Mass. We used Massachusetts grown centennial hops four times in the brew to make it quadracentennial.
Pils-nerd - A beer that tastes quintessentially like beer. The right balance of pilsner malt and saaz hops, lagered for weeks to smooth out the flavors and bring it all together.
Rye and Sage Saison was originally brewed for the wedding of friends of IndieFerm who are conveniently named Ry and Sage. It came out great so we keep making it. There is rye and sage in the beer as well as a bit of lemon zest. It has more body and a bit darker color than a typical saison but is still very easy-drinking. ABV is 6% and the IBUs are about 30.
Farmhouse Red is a cross between a red ale and a saison. So you can look at it as either a funky red ale or a dark saison. It has plenty of roasted malts and the dry complexity of a saison. ABV is 7% and the IBUs are around 30.
Black Feather Porter is named in honor of Black Feather Horse Rescue in Plymouth and all the work they do caring for neglected animals. This is a straight-ahead Porter with notes of coffee and chocolate from the dark roasted malts. 5.8% ABV, 40 IBU.
Gratzer is kind of a weird beer. Gratzer is made using oak smoked wheat malt which gives it a mild smokey aroma. People ask us if there is bacon in the beer. There most emphatically is not! If you can imagine a Gose with smoke instead of salt, you are in the right ball park. ABV is 6% and the bitterness is mild. Color is a light gold. Gratzer is available in 22 oz bottles and on draft. A maple version was also released in the tap room only.
The IPA To Be Named Later - Yet another juicy hazy IPA but this time with lots of oats and dry hopped with Nelson Sauvin hops.
Squeezy Wrench Double IPA - Hops and more hops because they taste good. Mostly Azacca in this one backed up by a strong base of malted barley.
QuadraCentennial Xtra Pale Ale - We brewed this one to help celbrate the 400th birthday of our hometown, Plymouth Mass. We used Massachusetts grown centennial hops four times in the brew to make it quadracentennial.
Pils-nerd - A beer that tastes quintessentially like beer. The right balance of pilsner malt and saaz hops, lagered for weeks to smooth out the flavors and bring it all together.
Rye and Sage Saison was originally brewed for the wedding of friends of IndieFerm who are conveniently named Ry and Sage. It came out great so we keep making it. There is rye and sage in the beer as well as a bit of lemon zest. It has more body and a bit darker color than a typical saison but is still very easy-drinking. ABV is 6% and the IBUs are about 30.
Farmhouse Red is a cross between a red ale and a saison. So you can look at it as either a funky red ale or a dark saison. It has plenty of roasted malts and the dry complexity of a saison. ABV is 7% and the IBUs are around 30.
Black Feather Porter is named in honor of Black Feather Horse Rescue in Plymouth and all the work they do caring for neglected animals. This is a straight-ahead Porter with notes of coffee and chocolate from the dark roasted malts. 5.8% ABV, 40 IBU.
Gratzer is kind of a weird beer. Gratzer is made using oak smoked wheat malt which gives it a mild smokey aroma. People ask us if there is bacon in the beer. There most emphatically is not! If you can imagine a Gose with smoke instead of salt, you are in the right ball park. ABV is 6% and the bitterness is mild. Color is a light gold. Gratzer is available in 22 oz bottles and on draft. A maple version was also released in the tap room only.
Seasonals:
Dark Winter Ale
Barley Wine
Full of Stars Imperial Stout
Irish Riviera Red
HefeWeizen
Berliner Weiss
Summer Saison
Funk and Sour:
Espo the Ould Bruin (barrel aged for funk and sour)
Sour Saison (kettle soured saison with dry hops)
El Citradoro (overhopped saison)
Myles X Saison (wild local blueberry yeast fermentation)
Fetchez la Vache (kettle soured and mixed with our kombucha tea)
Dark Winter Ale
Barley Wine
Full of Stars Imperial Stout
Irish Riviera Red
HefeWeizen
Berliner Weiss
Summer Saison
Funk and Sour:
Espo the Ould Bruin (barrel aged for funk and sour)
Sour Saison (kettle soured saison with dry hops)
El Citradoro (overhopped saison)
Myles X Saison (wild local blueberry yeast fermentation)
Fetchez la Vache (kettle soured and mixed with our kombucha tea)