A small, slow-fermentation brewery in the Catskill Mountains operating out of an old creamery in the hamlet of Andes. Brews mixed-culture, naturally fermented ales inspired by old-world Wallonian farmhouse traditions — avoiding commercial yeast entirely, using only a house culture and the native mineral profile of the brewery's well water. Beers are aged in French oak barrels and tend toward dry, drinkable, restrained tartness rather than aggressive sourness. Bottle release days are limited (typically one day a month for to-go pickup), and the beer turns up on tap at a small network of Catskills and metro-area bars.
Details last verified September 2026. Hours and offerings change, so call ahead.
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