The farmhouse ale category might be the most varied and challenging category to describe. It consists of a full range of different sub-types with one common trait: They are all based on very old recipes from before industrial brewing was born. All in all, farmhouse ales are excitingly varied and just waiting for you to discover your favourite. 

In modern day brewing the farmhouse ales vary greatly in origin, history, and flavour. The saisons of Belgium are complex and spicy, the goses from Germany are both sour, and salty whilst others like the grisettes of Belgium are light and dry. In France they make Biére de Gardes that come with a malty sweetness, and this varied bunch are just a fraction of the European farmhouse offerings. 

On the outskirts of the farmhouse ale category, we find the spontaneously fermented, very sour, and ancient barrel aged lambics from Payottenland in Belgium. Puckeringly sour brews that are often flavoured with fruit, like cherries (kriek), or raspberries (frambozenbier). Modern brewing variations on these classics are quite common within the craft brewing community – often with little twists making them stand out from the originals. 

What to eat with your favourite farmhouse ale? Well, it depends on which farmhouse ale is your favourite. The mellower ones, like the Belgian saison, and the French biére de gardes, are a hit with light meats like poultry and pork and a lot of Asian dishes. Other farmhouse ales like the fruit lambics from Belgium are the refreshing choice with desserts.