Our Story

Our farm concept started in a very small apartment in DC, where we moved almost fifteen years ago; Mel grew up on a farm in Pennsylvania and had a small community garden plot near American University, where she was working and studying for her master’s degree; Kevin was taking over the small kitchen and bathtub and stealing from the garden to experiment with would be called, very loosely, our first farm brews.

​We moved to Fauquier County in 2012 and immediately began growing vegetables for farmers’ markets and hops for local breweries. The home brewing continued on the side, and Melody’s garden grew to produce not just for the markets, but also the CSA she started in 2015. It was also where we were joined by our two border collies, Zeus and Cascade, as well as a rescue sheep named Aggie, dropped off by a local extension agent and the face you may recognize from our logo.

​In order to facilitate the farm brewery, we moved our farm from northeastern to southern Fauquier County in 2017, opening our brewhouse and small, on-site taproom. All of our produce and hops are grown on the property as well, and we’ve since added chickens and bee hives to our operation.

In 2019 we opened our second building, called The Barrel Room, to allow more room for barrel fermentation, and to double as a wonderful event rental space for our customers. We’ve hosted all manner of private parties, celebrations & corporate vents, as well as agricultural events for the public such as the Farm Bureu’s Young Farmers event and the regional soil & water roundtable. The space as also allowed us to host dinners for our customers, done with our friend’s at Distinguished Engagements, with paired food & beverages.

In 2023 we added two fun products: hard seltzers that are mixed fresh with steam-juiced strawberries, raspberries, blackberries and elderberries grown on our farm. We also began a partnership with Freed’s Biscuits to serve brunch one Sunday a month, featuring their delicious food as well as a specially made bloody mary that uses pickled green beans, cucumbers onions and hot sauces all made locally.

We also made the decision to pause our CSA program indefinitely in 2023 with the arrival of our first daughter, Leona. Our garden is as productive as ever, though, as we focus on growing more specifically for the brewhouse, and expanding into even more native and perennial crops for our products.

In 2024 we are focusing more on the beer than ever. Through a grant from the USDA we installed two hundred feet of unheated greenhouse space to help us extend the seasons, and we continue to focus on growing our orchard and experimenting with new and fun beer ingredients. We also expect to receive our Farm Winery license this year to allow us to experiment with non-barley based farm fermentations, to continue to find new and interesting ways to make unique fresh products for our community.