For the bulk of brewing history, from, let’s say, Mesopotamia all the way up to about a decade ago, defining farmhouse brewing was easy. A farmhouse brewery was a farm where beer was brewed using local ingredients, usually in the countrysides of northern France and southern Belgium. While farmhouse ales were always refreshing, unintentionally funky pale ales, the term “farmhouse ale†often acted as an alias for saisons or the occasional bière de garde.
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