Dry Hopped Farmhouse Ale

The "Farmhouse Ale"—historically known as Saison in Wallonia or Bière de Saison in Liège—began as a seasonal provision. Unlike the sweet, malt-heavy Belgian ales that gained international fame in the mid-20th century, the original farmhouse beers were defined by their utility and attenuation. Brewed during the winter months to be consumed by farmhands in the summer, these beers were required to be bone-dry, highly carbonated, and sufficiently hopped to survive the warmer months without spoiling.

Historically, these ales were not restricted to barley. The "Spelt Beers" of Liège were famous for their use of Spelt and Wheat, grains that provided a rustic, bready complexity and a sturdy, rocky head of foam. While many commercial Belgian breweries moved toward lower bitterness and higher residual sugar in the 1900s, the "farmhouse" spirit was preserved by a few dedicated producers who valued dryness and yeast-driven character.

The modern "extra-hoppy" farmhouse movement owes much of its momentum to Brasserie de la Senne in Brussels. Founded by Yvan De Baets—a student of brewing history—De la Senne rejected the trend of cloying Belgian ales. De Baets' research into 19th-century records revealed a lost tradition of high-bitterness and dry-hopping in Belgian brewing.

At pFriem, we mimic this storied Belgian foundation while evolving the style with the vibrant hop terroir of the Pacific Northwest and the Southern Hemisphere. Our Dry Hopped Farmhouse Ale serves as a bridge between the rustic barns of Wallonia and the "New School" hop varieties of today. We utilize a traditional base of Pilsner Malt for a crisp, clean canvas. To honor the historical "rustic" texture of Liège ales, we incorporate Wheat and Spelt. These grains provide the characteristic haze, a slight nutty tang, and a soft, pillowy mouthfeel that balances the beer's high attenuation. We incorporate "New School" varieties that redefine the aromatic profile: Krush (HBC 586): Adds a modern layer of intense mango, stone fruit, and citrus, Motueka: A New Zealand standout that brings bright lime zest and tropical sweetness, Nelson Sauvin: Known for its "Sauvignon Blanc" character, adding notes of crushed white grapes and gooseberry. By marrying the aggressive dry-hopping techniques of American craft brewing with the dry, spicy yeast profile and heritage grain bill of Belgium, we create a beer that is both a historical tribute and a modern innovation.