At Pitchfork Brewing our mission is simple-we bring you beers that are crafted using classic brewing styles without applying filtration methods or clarifying agents. We support our local partners by using their finest ingredients all while practicing environmentally friendly processes.
Our Philosophy: Here's what we're thinking...
First and foremost, we brew true to style.
Mike is a certified beer judge so that makes him kind of a stickler for staying true to style guidelines. On brewing days you can bet he’s using ingredients from the country that originated that style of beer. It’s all about being authentic – that’s Mike’s true passion.
Second, we like whole cone hops.
We only use whole cone hops for all of our brewing. Why whole cone hops? They tend to lend a softer profile to the hop character and are less processed than pelletized hops, which are used by most breweries. Hop pellets tend to end up with more leaf and stem material in the pellets along with a binding agent that results in a little harsher finish.
Third, let’s be clear, no finings!
We produce beers with no finings, also known as clarifying agents. Instead, we use cold conditioning to naturally clarify our beer. We also don’t filter our beer because filtering strips beer of flavor, body, and nutrients and that’s just wrong.
Fourth, we shop locally.
For the US beers we purchase primarily from hop farmers located in Stillwater; Roberts; St. Croix Falls and Ellsworth. While our German and English hops are imported, we still buy them in whole cone form. Mike the brewer grows hops in his back yard for our annual wet hop brew, along with pumpkins for our annual pumpkin beer, as well as spices and peppers for a variety of our beers. The maple syrup and honey we use comes from suppliers right here in Wisconsin.
Finally, we brew Green.
Being environmentally responsible is very important to us. That ideal is strongest in our brewing process where we are committed to reducing, reusing, and recycling. Like most breweries, our spent grain goes to a local farmer for feed. Used hops are composted in Mike’s garden. Waste beer, wort or yeast isn’t dumped down the drain; it’s pumped and land spread on local farmers’ fields for fertilizer. Water used to chill the beer during the brewing process is recycled whereby saving about 1200 gallons of water per batch of beer we produce. The only waste product from our brewing process is the water we use to clean the equipment after brewing.
The bottom line: At Pitchfork our passion is to craft authentic beers in the classic brewing style while working hard to take care of our community and our planet.