Blackberry Rye was brewed with select heritage barley and rye malts and fermented with a wild strain of native yeast harvested from honeysuckle blossoms found at Blackberry Farm. A secondary fermentation with blackberries and additional aging in Tennessee whiskey barrels lends accents of dark fruit and oak to this medium-bodied ale’s malty profile.
Tennessee Cream Ale is light golden in color, brewed flaked with corn and heirloom grits, and fermented with a wild strain of native yeast from our Farm for a delicately malty body with a hint of corn sweetness and a crisp, refreshing finish.
“It was wonderful to be able to share the World Beer Cup, as well as the week leading up to it at the Craft Brewer's Conference, with some of my closest friends in the brewing industry,” said Brewmaster Daniel Heisler. “For the Blackberry Farm Brewery to be recognized with a medal at the World Beer Cup, included in the company of so many of our friends and inspirations, is truly an honor, and reflects the hard work and dedication that we put into crafting our beer.”
The Blackberry Farm Brewery’s flagship beer, Classic Saison beat 115 other French and Belgian-Style Saisons to win the gold. The World Beer Cup is widely known as the most prestigious beer competition in the world. In 2016, 6,596 beers were entered from 1,907 breweries from 55 countries for 96 beer styles.
Brewcast host and Paste Magazine contributor Billy Steele reviews Spring Saison.
Our Classic Saison was recently featured by Beer Connoisseur magazine, receiving an overall rating of 96 (World Class). The full review, which was conducted by a National-ranked BJCP certified judge, can be read at https://beerconnoisseur.com/review/blackberry-farm-brewery/classic-saison-beer and will also be included in an upcoming print issue of the magazine.
Thanks to Beer Advocate for reviewing our Classic Saison and Fall Saison. We are honored to receive a score of 94 on each beer!
January 31 – Dinner Under the Dome, the Winter installment of the seasonally based Scenic City Supper Club, took place under the beautiful dome of the historic Chattanooga Choo Choo Hotel. The multi-course dinner highlighting the winter season featured the cuisine of chefs Matt Bolus (404 Kitchen), Rebecca Barron (St. Johns), Nathan Flynt (2 Sons Kitchen) and Jeremy Vasterling (Main Street Meats). Cocktails were served by mixologist Brian Lindsay (Hush), and beer pairings were provided by Roy Milner (Blackberry Farm Brewery). The Scenic City Supper Club is a dining series aiming to shed light on Chattanooga’s emerging restaurant scene and its dedicated community of chefs, farmers, and producers. Launched in April 2015 by Erik and Amanda Niel of Easy Bistro & Bar and Nooga.com, the series hosts four dinners annually (one per season) to celebrate local talent and bring in chefs from across the Southeast and nationally.
The Blackberry Farm Brewery team was honored to win a Silver Medal at the Great American Beer Festival (GABF) in September for its Summer Saison.Read more!
Greg Engert, Neighborhood Hospitality Group Beer Director and James Beard Award Nominee, features Noble Cuvee Dry Hop Saison (2015) as part of the Beer of the Week series on WTOP TV (Washington, DC).