Six months ago a neighboring farm dropped off three sacks of rye they couldn't sell and a jar of buckwheat honey from their own hives. This Friday, that happy accident becomes our spring seasonal.
Honeyed Rye is a 5.8% amber ale with a spicy rye backbone and a soft honey finish — fermented cool for six weeks, then rested on oak chips for the last ten days. The honey never makes it sweet; it rounds the edges the way a good chorus rounds a verse.
What Friday looks like
Doors at 5 pm with free four-ounce tasters for the first two hundred guests. Head brewer June taps the ceremonial firkin at 6:30 sharp, the Hollow Pines play two folk sets from seven, and the kitchen runs a honey-glazed wing special until it sells out — which, historically, takes about forty minutes.
"We didn't set out to brew with honey. The farm needed a home for it, and the rye needed a friend. Some recipes are written; this one introduced itself."
— June Calloway, Head Brewer
Growlers and six-packs go on sale at the tapping, and the online shop opens the same night for pickup orders. When the firkin kicks, it's gone until next spring.
