April 19, 2017
Today marks the 100th batch since brewing operations began here at Critz Farms in late 2015. I knew I wanted to make something special for this milestone, and luckily I was able to squeeze a new recipe in between canning cycles for Batch #100.
The Estate Pale Ale is made with barley and hops grown right here at Critz Farms. Critz Pale Malt comprises the malt bill; we have our barley malted by Flower City in Rochester and Valley Malt in MA. For the hops, the Estate uses Newport for bittering, and Cascade for flavor and aroma. In a week or so I will dry hop this batch with additional Cascade. The hops we grow are processed and packaged by The Bineyard right here in Caz.
We hope you’ll check back at the farm in about three weeks to try Estate Pale Ale. Very exciting times here at Critz!