Brewing was a garage hobby for Bill Weller before he built a facility that’s capable of producing 30,000 barrels of beer annually. The taproom oers seasonal and special releases from 12 rotating taps.
to recognize migrating waterfowl along the region’s Pacific Flyway. The brewery donated a portion of its sales to conservation ef forts. Its creamy, smooth mouthfeel came from lactose supplied by nearby Rumiano Cheese, the oldest family-owned cheese company in California. “We’re constantly developing ideas for beers,” Gruntz said. “Once we decide on a new recipe, the brewing, production, packaging, quality control and marketing teams get creative and work together to make it happen.” Weller added, “We’ve surrounded ourselves with a great teamon the farm and in the brewery—and it’s been a wonderful experience to have the family involved.” The Weller family has been immersed in all aspects of the operation since the beginning, from building the facility to developing recipes. Kristin Weller helped develop the branding, established the taproom and oversees the brewery’s merchandise, while the couple’s children—Lauren, 16, and Ryan, 13—are learning the
business and performing chores around the brewery. Lauren was responsible for choosing the pink hue of the brewery’s Daughter’s Wit beer. The brand continues to expand Last year, Farmers Brewing Co. expanded by installing a canning operation at the facility. When COVID-19 restrictions slowed keg sales to restaurants and bars, Weller accelerated a long-term plan to can and distribute beers in six-packs to retailers. “We’d planned to package and release cans for sale later in the year, but decided to move quicker to keep employees working and product moving,” he said. Besides being available at the taproom, Farmers Brewing Co. beers can be found on the shelves of more than 350 stores from Sacramento to Redding.
Jolaine Collins cbmagazine@californiabountiful.com
MORE ONLINE California Bountiful TV host Tracy Sellers visits Farmers Brewing Co. Coming soon to californiabountiful.com.
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March/April 2021
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