WILD, WOOD-FIRED, SPONTANEOUS, BARREL-FERMENTED
Pen Druid Brewing focuses on wild fermentation using native yeast collected outside the brewery and spontaneous fermentation. The beer is made using oak mashtuns and a 10bbl copper wood-fired boil kettle. The fermenting is in barrels and stainless; aging is in barrels. The brewery is owned and operated by the three brothers Lain, Van and Jennings Carney who are in the psych-rock band Pontiak.
The brothers have spent nearly a decade traveling North America and Europe, playing music and experiencing the local beer traditions. They've released 10 albums on the legendary Chicago independent record label Thrill Jockey Records. In between tours they would brew beer at home.
The name, Pen Druid, comes from their old family farm which sits on the Thornton River in Rappahannock County, Virginia, just a few miles downstream from the brewery.
In the winter 2015/2016 the brothers isolated their own cocktail of wild yeasts and bacteria from the Virginia Piedmont reflecting the terroir of Rappahannock. And in that spirit of capturing the terroir of the Rappahannock Piedmont, the brothers also began their spontaneous fermentation program which employ two copper-lined coolships.
As of July 2017 All kegs and bottles are naturally carbonated using secondary fermentation in the bottle or the keg - never force-carbonated.
They opened Pen Druid Brewing in August 2015 partnering with Jonathan Staples from Black Hops farm. Show Less