Rowley Farmhouse Ales

Germophile

Sour - Berliner Weisse

Germophile celebrates our love for souring bacteria, specifically Lactobacillus in this case. It is our core Berlin-Style Weissbier, and is brewed with… Read More

Germophile celebrates our love for souring bacteria, specifically Lactobacillus in this case. It is our core Berlin-Style Weissbier, and is brewed with a 50/50 blend of continental pilsner malt and malted white wheat, and is soured with Lactobacillus. We then finish the beer with a neutral ale yeast, resulting in a dry and tart refreshing beer. This beer won silver at the 2018 GABF in the Berliner-Style Weisse category, which we were very proud of. Prosit! Read Less

Fields of Rye

Farmhouse Ale - Saison

Fields of Rye is a foeder-fermented neoclassic rye saison, and is a core offering for us here at Rowley Farmhouse Ales. After experimenting with this… Read More

Fields of Rye is a foeder-fermented neoclassic rye saison, and is a core offering for us here at Rowley Farmhouse Ales. After experimenting with this beer for over 2 years now, we've come up with a recipe that we are in love with, and are now going to be offering on a regular basis. We've had this beer as a rotating beer that changed along with the seasons, but we've decided to hold this beer in its' current configuration, and make other saisons to celebrate the seasonal changes. How great is that? Fields of Rye is brewed with a healthy charge of malted rye and is bittered to 15 IBU's with Magnum, then gently whirlpool hopped with Slovenian Styrian Goldings, which is an aroma hop with a resinous and earthy flavor profile that exhibits soft notes of white pepper. It finishes dry, as we fermented it with the Brasserie Thiriez yeast strain. Pair this lovely beer up with bloomy-rind cheeses, Bouillabaisse, a big bowl of mussels, smoked meats, or a slice of lemon meringue pie. Cheers! Read Less

The Smoking Swede

Historical Beer - Other

The Smoking Swede is an interpretation of Gotlandsdricka, an indigenous farmhouse ale brewed on the island of Gotland. The small island of Gotland is… Read More

The Smoking Swede is an interpretation of Gotlandsdricka, an indigenous farmhouse ale brewed on the island of Gotland. The small island of Gotland is 40 miles or so off the coast of Sweden in the Baltic Sea. Since the Viking age, this beer has been continually brewed on Gotland, often in small wooden mash tuns called rostbunns. A main component to this style involves the use of juniper, and since we have no shortage of local juniper in and around Santa Fe, we foraged our own local boughs and berries to be used in the brewing of our version. We also used birch smoked malts, that our good friend Tobias smoked for us up in the hills in the Jemez wilderness. Typically one might choose a harder wood in the US, but we wanted to be true to style as much as possible. Besides the birch smoked malt, the grain bill for this beer consists of a large portion of rye, raw wheat and naked oats. We lightly hopped this beer to 22 IBU's using Russian Serebrianka hops, and fermented it using our house mixed culture. This beer was brewed exclusively for the Rare Beer Club, and Pints for Prostates, which is an organization we stand behind wholeheartedly. It will only be available through the club, and we will also be pouring a gin barrel aged version during Denver Rare Beer 10 and at our tap room. Cheers! Or should we say Skål! Read Less

Meier

Sour - Fruited Gose

Meier is our take on a Meyer lemon gose, brewed in honor of our good friend in St. Louis, Troy Meier. He introduced us to his Meyer lemons at the Midwest… Read More

Meier is our take on a Meyer lemon gose, brewed in honor of our good friend in St. Louis, Troy Meier. He introduced us to his Meyer lemons at the Midwest Belgian Beer Festival a few years back, and the visual hasn't ever escaped us since. Cheers Troy! Read Less

IPA

IPA - American

IPA is just that, our IPA. It starts with a base of premium two-row barley from the North, a hint of white wheat and German Aromatic for head retention… Read More

IPA is just that, our IPA. It starts with a base of premium two-row barley from the North, a hint of white wheat and German Aromatic for head retention and color, then hopped in the boil and whirlpool with Yakima Valley-grown Columbus and Centennial hops. We convert the resulting wort to beer with our house Sacchromyces ale yeast strain, then dry hop the beer post fermentation (yes, the old way) with American-grown Chinook hops. This is a decidedly old school American IPA. Welcome to the new normal. Cheers! Read Less

Saison du Sarlacc

Farmhouse Ale - Saison

Like the dreaded Sarlacc that inhabits the Great Pit of Carkoon on Tatooine, Saison du Sarlacc is a hopped up beast of a saison. Saison du Sarlacc starts… Read More

Like the dreaded Sarlacc that inhabits the Great Pit of Carkoon on Tatooine, Saison du Sarlacc is a hopped up beast of a saison. Saison du Sarlacc starts out as a spelt based saison, but is whirlpool and dry-hopped with an abundant charge of Citra, Mosaic and Nelson Sauvin hops. We co-ferment this hop monster with Thierez yeast and Brettanomyces Bruxellensis for a bit of funk and a crisp dry finish. It is the most hopped saison we make. We hope you enjoy being digested alive over the course of 1000 years! Read Less

Tea for Two

Farmhouse Ale - Saison

Tea for Two is a house mixed culture fermented saison that we brewed with continental 6-row spring barley, Sonoran white wheat, Belgian Aromatic and flaked… Read More

Tea for Two is a house mixed culture fermented saison that we brewed with continental 6-row spring barley, Sonoran white wheat, Belgian Aromatic and flaked oats. We bittered it lightly to 14 IBU's so that it might see a bit of tartness from our house mixed culture over time. Lastly, we dry-hopped it with a healthy dose of Indonesian Earl Grey tea obtained from our good friend, and tea specialist, Marshall Maez. Raise a pinky if you like. Cheers! Read Less

Petite Blanche - Foeder Base

Farmhouse Ale - Other

The Nord region of Northern France was an active brewing center around the year 1900. Around this time, breweries in this region were producing traditional… Read More

The Nord region of Northern France was an active brewing center around the year 1900. Around this time, breweries in this region were producing traditional top-fermented ales. When I first started reading about the beers of this era, all the hallmarks of a beer I wanted to brew and drink popped out at me when I came across Bière Blanche. Blanche beers were fermented with ale yeast (which, given the time, meant a mixed culture of bacteria and/or other yeasts such as Brettanomyces). Although the hopping rates were on the higher side, the hops were not boiled and therefore some acidity was allowed to develop. This beer was bottle conditioned and drank relatively fresh. All this makes for an interesting pale beer - light acidity, lowish gravity and hop flavor but not so much bitterness. We have revisited these traditional brewing techniques, and introduce to you Petite Blanche. We first rinsed the grains prior to mashing to remove as much color as possible, followed by a short boil without hops added. We then add a generous dose of hops at flameout for the whirlpool. The resulting wort is then fermented using our house mixed culture of souring bacteria, native wild yeasts and saison yeasts. We then add the fermented beer to a 40 BBL foeder, which contains multiple batches of this same beer. We then use this beer to produce variants that we hope you'll enjoy as much as we do brewing this unique beer. Cheers! Read Less

Chantal

Farmhouse Ale - Saison

Chantal is a robust French saison that we recently brewed with our close friend Paul McQuaid. Paul and his wife Chantal are some of our closest friends… Read More

Chantal is a robust French saison that we recently brewed with our close friend Paul McQuaid. Paul and his wife Chantal are some of our closest friends at the brewery, and were instrumental in our getting the tap room ready to open. While we were in the midst of our build out, Chantal was diagnosed with stage IV lung cancer, as she had a lingering cough for months that nothing would seem to quell. She finally saw a doctor and was given this shocking news. Over a two year period, she worked hard to battle this unrelenting disease, but finally succumbed to it this past summer. We still are heartbroken by her loss, but wanted to do something to honor her memory. Out of this idea comes Chantal. She and Paul brewed this medal-winning beer a couple of times as homebrewers, so we scaled it up and brewed a 7 barrel batch. Chantal is a high gravity robust French saison that is hopped with Sorachi Ace, and finished on 1.2 lbs/gallon of whole red raspberries. We will donate 1 dollar off each draft pour to the Cancer Foundation for New Mexico, who helped Paul and Chantal out in their time of need. We hope to honor her memory with this intense, but ultimately drinkable beer. Since Chantal was Dutch, I say proost! We miss you Chantal! Read Less

Terrapin Transit

Sour - Berliner Weisse

Terrapin Transit is a collaboration beer brewed with our good friends Justin and Shay from The Wandering Tortoise in Phoenix, Arizona. They travelled… Read More

Terrapin Transit is a collaboration beer brewed with our good friends Justin and Shay from The Wandering Tortoise in Phoenix, Arizona. They travelled up our way, and spent the day brewing with us not long ago. I know it's a long way through the terrifying petrified forest, but somehow they managed to make it here. This beer celebrates one of our favorite styles, the Berlin-style Weissbier. We brewed this beer with a focus on local Arizona ingredients, as we used raw Sonoran white wheat grown in Marana, along with some native microflora we isolated off a few unripe prickly pear fruits collected on the way back from Phoenix after our visit there last May. Sadly, we could not get any of the new Sinagua base malt being grown up in Camp Verde, but we plan to procure some for future Arizona themed beers. Instead we used tried and true Colorado Malting Scarlet pils, grown in the San Juan valley in southern Colorado. We refermented the finished base beer on a mix of strawberries and limes, which yielded a fragrant blend of lime brightness and strawberry richness. We didn't want to go overboard on strawberries as they can lead to an unpleasant bandaid flavor, but we successfully avoided that issue in this blend, while still achieving a good balance. We raise a glass to our good friends at The Wandering Tortoise, and to all our friends in the great state of Arizona! Cheers! Read Less

Thrace

IPA - New England / Hazy

Thrace is our first focused attempt at brewing a juicy IPA. She was designed by our head brewer, Wes Burbank, from scratch. He begged us to buy a smoothie… Read More

Thrace is our first focused attempt at brewing a juicy IPA. She was designed by our head brewer, Wes Burbank, from scratch. He begged us to buy a smoothie machine, but we thought that was too much. In compromise, we let him have his own IPA. It's a true hazeboi, and rocks some Simcoe and Citra hops. Wes threw some Eldorado in the mix as well in the three overall dry-hop additions. If you like juicy IPA's that are hazed naturally via hop oil biotransformation (not via adjuncts like bread flour or oat milk), then we think you'll love Thrace. Juicy and hazy are not always equivalent. Thrace still exhibits a hint of pine resin like you'd find in more traditional West Coast IPA's, but also is bright with fresh squeezed grapefruit juice, and orange peel notes. She's overall a bit softer than West Coast variants, which is really what hazies are all about. Cheers! Read Less

The Other One

IPA - New England / Hazy

The Other One is our next generation hazeboi, brewed with Weyermann Extra Pale Pilsner malt, Weyermann Munich 1 for a hint of color, and a lot of flaked… Read More

The Other One is our next generation hazeboi, brewed with Weyermann Extra Pale Pilsner malt, Weyermann Munich 1 for a hint of color, and a lot of flaked oats for creaminess and mouthfeel. We use a blend of El Dorado, Kohatu, and Wai-iti hops for that juiciness we all love, and ferment it with a farmhousey yeast strain to keep it aligned with our brand. We've embraced the haze train at RFA, as these beers are soft and drinkable, and frankly they help pay the bills. The bus came by, and we got on! Cheers! Read Less

Côte-d'Or - Double Cerise

Farmhouse Ale - Saison

Côte-d'Or - Double Cerise is a mixed fermentation saison that we brew with a blend of unmalted organic Sonoran white wheat and hard red winter wheat.… Read More

Côte-d'Or - Double Cerise is a mixed fermentation saison that we brew with a blend of unmalted organic Sonoran white wheat and hard red winter wheat. It is fermented using our house mixed culture, and aged in freshly-dumped Pinot Noir barriques locally sourced from our friends at Gruet Winery. After a year in these barriques, we transferred our favorite blend onto a mix of organic tart Montmorency and dark sweet Bing cherries from Hotchkiss, Colorado at a rate of 2.4 pounds per gallon. The entire batch was then bottled and kegged using orange blossom honey and allowed to naturally condition. Natural conditioning is an extra step that costs a fair amount of money in honey and additional time, but we feel the result is well worth the additional cost and effort. Cheers! Read Less

Côte-d'Or - Cerise Redux

Farmhouse Ale - Saison

Côte-d'Or - Cerise Redux is the result of second use cherries from our bigger cherry beer, Côte-d'Or - Double Cerise. We racked additional mixed fermentation… Read More

Côte-d'Or - Cerise Redux is the result of second use cherries from our bigger cherry beer, Côte-d'Or - Double Cerise. We racked additional mixed fermentation saison that we brew with a blend of unmalted organic Sonoran white wheat and hard red winter wheat onto the already once used cherries. The base saison is primary fermented using our house mixed culture, and aged in freshly-dumped Pinot Noir barriques locally sourced from our friends at Gruet Winery. After a year in these barriques, we transferred our favorite blend onto the already used, but not completely spent cherries. The result is a beer with less primary cherry character, but one with more secondary fruit-derived flavors. You'll get notes of amaretto and grape skin tannins, with a bright sourness and our house variety of farmhouse funk. Cheers! Read Less

Almost Native

Sour - Traditional Gose

Almost Native is a one-off collaboration beer we brewed with our good friends at West Lakeview Liquors. Kristina Bozic, who just opened a branch of West… Read More

Almost Native is a one-off collaboration beer we brewed with our good friends at West Lakeview Liquors. Kristina Bozic, who just opened a branch of West Lakeview in Oaxaca, inspired us to create an Oaxacan-spiced gose. The erudite Kate Wheeler of Savory Spice Shop lent her spicy culinary expertise, and Almost Native is the delicious result. Almost Native is a spontaneously fermented gose, brewed with Mexican sea salt, and spiced with citrusy Aja Amarilla peppers, saffron, and Indian coriander. We hope you enjoy this unique beer as much as we enjoyed coming up with and brewing it. Salud! Read Less

Kaffeeklatsch

Sour - Berliner Weisse

A Kaffeeklatsch is a social "coming together" over coffee. We collaborated with our good friends Chase and Dylan over at Iconik Coffee Roasters for this… Read More

A Kaffeeklatsch is a social "coming together" over coffee. We collaborated with our good friends Chase and Dylan over at Iconik Coffee Roasters for this beer, and we went down a lesser traveled, but super fun path. Most coffee beers are stouts or porters, but we went to the opposite end of the spectrum for this beer. We started with our Germophile base, and hopped it lightly to 5 IBU in the boil with German Hersbrucker hops. We then whirlpooled this beer with a healthy charge of Lake Toba Sumatra, and then co-fermented with a blend of B. Brux var Drei, L. Delbrueckii, and German ale yeast. After a long rest, we "dry-hopped" the beer with more Lake Toba Sumatra. ABV is a bit high for the style, but we figured since it is coming into winter, this would be a good bonus. Special thanks to Chase and Dylan for helping us brew this beer, and to Iconik Coffee Roasters for the fun collaboration! Cheers! Read Less

Mixed Dubbels Curling

Belgian Dubbel

Mixed Dubbels Curling celebrates our Canadian brethren in the north, and their victorious win in Pyeongchang in this unique and fun sport. Since we really… Read More

Mixed Dubbels Curling celebrates our Canadian brethren in the north, and their victorious win in Pyeongchang in this unique and fun sport. Since we really like Belgian-style dubbel, we made a funky version co-fermented with Abbey yeast and B. Brux var. Drei and aged it in St. Croix rum barrels for 15 months. After the beer hit its' stride, we racked it onto an ungodly amount of plums that we saved from last summers harvest and aged the beer until it was just exactly perfect. Here's to Belgian-style dubbel, and to our lovely and polite neighbors to the north. Cheers! Read Less

Greyscale

Farmhouse Ale - Grisette

Greyscale is our version of a funk-forward Grisette. It was brewed with 85% Belgian 6-row winter barley and 15% mixed wheats (flaked and malted white… Read More

Greyscale is our version of a funk-forward Grisette. It was brewed with 85% Belgian 6-row winter barley and 15% mixed wheats (flaked and malted white wheat). It was bittered to 20 IBU's with Citra hops, then whirlpooled for an hour with a copious amount of Mosaic hops. It was then co-fermented with B. Brux var Drei and Lalvin QA23 wine yeast. QA23 is an excellent thiol converter making it a complementary yeast for developing passionfruit character. Greyscale was finished via natural conditioning until ready to consume. Cheers! Read Less

Sonora Weisse

Sour - Berliner Weisse

Sonora Weisse is our homage to the beautiful and biodiverse Sonoran desert. We start with an Ab Initio base, but bump up the Sonoran white wheat contribution… Read More

Sonora Weisse is our homage to the beautiful and biodiverse Sonoran desert. We start with an Ab Initio base, but bump up the Sonoran white wheat contribution a bit. We co-ferment with our house lacto strain and B. Brux var Drei, then let it mature for a few months til it all comes together nicely. After that we referment the base with Arizona-picked prickly pear fruits and passionfruit. Why should Florida have all the fun? Cheers! Read Less

Mountain of Light

Sour - Traditional Gose

Mountain of Light is our foeder-fermented and bulk aged gose-style wheat beer. It is brewed with a large percentage of Mecca Grade Shaniko, Alvarado,… Read More

Mountain of Light is our foeder-fermented and bulk aged gose-style wheat beer. It is brewed with a large percentage of Mecca Grade Shaniko, Alvarado, and Wickiup wheats, along with Weyermann Extra Pale Pils basemalt. We sour the beer with our house lactobacillus strain, then ferment it using a healthy pitch of Dupont yeast. It then sees the resident house mixed culture embedded in our foeder wood interstices and is allowed to meld into a finished product over an extended period of time. It features a light touch salinity from Pacific sea salt added to the mash, lemony sourness from the lactobacillus fermentation, and a light touch of funk from the wood contact. It's light but complex, and ultimately refreshing. Cheers! Read Less

Grandissant - 4x Cerise

Sour - Fruited

Grandissant is the "big brother" to our mid-level gravity mixed fermentation saison base, Sanctuario. It starts with a grain bill of Weyermann pilsner… Read More

Grandissant is the "big brother" to our mid-level gravity mixed fermentation saison base, Sanctuario. It starts with a grain bill of Weyermann pilsner malt, raw Sonoran white wheat, a bit of Weyermann Munich malt, and some flaked oats. We ferment it with our house mixed culture, then age it gracefully in French oak Chardonnay barriques for a minimum of 16 months. This specific beer is then refermented on a blend of Hotchkiss, Colorado grown Montmorency and Bing cherries at a rate of 4 pounds per gallon. This is the most cherry we have added to a beer ever! We finish the beer by bottling with local wildflower honey and allow to naturally condition. Cheers! Read Less

Notorious BdG - Apple Brandy

Farmhouse Ale - Bière de Garde

Notorious BdG was a beer we brewed when we first opened. In fact, it was the first beer we poured of our own making during our opening weekend. Many of… Read More

Notorious BdG was a beer we brewed when we first opened. In fact, it was the first beer we poured of our own making during our opening weekend. Many of our first customers liked it, but we were smaller at the time and only had limited capacity. We knew right away this was going to be a yearly offering, so we brewed a big batch as soon as the big system came online, and we racked it to apple brandy barrels as soon as it was done with its' primary fermentation. We aged a bunch of this beer in these apple brandy barrels for an extended period. When they became ready, we had a big blending session. The result is Notorious BdG - Apple Brandy. We are really happy with the resulting blend, and we hope you'll enjoy it as much as we did making it! Cheers! Read Less

No BU For You!

IPA - American

Named in homage to the infamous Soup Nazi, we have created a zero IBU IPA, which merely means we had no bittering additions during the boil. All hop additions… Read More

Named in homage to the infamous Soup Nazi, we have created a zero IBU IPA, which merely means we had no bittering additions during the boil. All hop additions occurred during the whirlpool and during dry hopping, which gives No BU for You! a softer, more aromatic hop experience, without being overly bitter. We used a combination of Citra, Mosaic and Simcoe hops for this fun one off beer. We hope you enjoy it as much as we had fun brewing it. Cheers! Read Less

Arigato Gosemasu

Sour - Traditional Gose

Arigato Gosemasu is a salted Japanese plum gose, that we designed and brewed with our good friends Stephanie and Ian Harwell from Ground Control in Litchfield… Read More

Arigato Gosemasu is a salted Japanese plum gose, that we designed and brewed with our good friends Stephanie and Ian Harwell from Ground Control in Litchfield Park, Arizona. Stephanie a a lovely Japanese woman, and Ian wanted to celebrate her heritage as we were able to obtain a large volume of Japanese plums from a friends tree last year. We salted the plums, and added them to a gose base beer that we finished on our house mixed culture after souring with Lactobacillus. We hope you enjoy this beer as much as we did making this fun collaboration beer. Kanpai! Read Less

Petite Blanche - Amarillo (Batch 1)

Farmhouse Ale - Other

The Nord region of Northern France was an active brewing center around the year 1900. Around this time, breweries in this region were producing traditional… Read More

The Nord region of Northern France was an active brewing center around the year 1900. Around this time, breweries in this region were producing traditional top-fermented ales. When I first started reading about the beers of this era, all the hallmarks of a beer I wanted to brew and drink popped out at me when I came across Bière Blanche. Blanche beers were fermented with ale yeast (which, given the time, meant a mixed culture of bacteria and/or other yeasts such as Brettanomyces). Although the hopping rates were on the higher side, the hops were not boiled and therefore some acidity was allowed to develop. This beer was bottle conditioned and drank relatively fresh. All this makes for an interesting pale beer - light acidity, low gravity and hop flavor but not so much bitterness. We have revisited these traditional brewing techniques (along with some new world hops) and introduce to you Petite Blanche – Amarillo. We first rinsed the grains prior to mashing to remove as much color as possible, followed by a short boil without hops added. We then add a generous dose of Amarillo hops at flameout for the whirlpool. The resulting wort is then fermented using our house mixed culture of souring bacteria, native wild yeasts and saison yeasts. Before packaging, we dry-hopped the batch with another charge of Amarillo. We hope you enjoy this fun and highly sessionable beer. Cheers! Read Less