NEW FLAVOR: Introducing our Grapefruit Kombucha!

NEW FLAVOR: We are so happy to introduce Half Hill Farm’s new Grapefruit Kombucha! This gut-healthy flavor replaces our Blood Orange with the same organic cardamom and clove spices.
Grapefruit is high in vitamins C and A and has many health benefits including satiating appetite to support healthy weight management and healthy immune support. Ask your doctor whether grapefruit will interact with your medications. Learn more about the mighty grapefruit: https://youtu.be/B7FK3BLsNt8
Our farm’s grapefruit Kombucha is available now on tap for cup and growler refills at our stores:

Fall Seasonal: Mulled Pear Kombucha now on tap!

MULLED PEAR: Break out the ugly sweater because it’s time for Half Hill Farm’s seasonal Mulled Pear Kombucha! This annual Tennessee favorite is probiotic for good gut health and has all the Fall – made with organic cold pressed pear, cinnamon, nutmeg, clove and allspice with hints of bonfires and Daylight Savings Time. Get a growler on tap exclusively at our stores:

Blood Orange Kombucha retiring to the flavor vault!

FLAVOR VAULT: After 3 1/2 years on tap, it is time to say goodbye to one of Half Hill Farm’s first flavors of craft kombucha. We’re down to our last kegs and will be retiring our Blood Orange Kombucha and placing its recipe in the flavor vault to make way for new flavors.

This is a favorite to many, so grab a growler while it’s on tap, or one of the last bottles and enjoy it while it lasts at our stores:

Fall Seasonal Muscadine Kombucha now on tap!

MUSCADINE KOMBUCHA: It’s that very special time of the year when the scuppernongs start coming off the vine, and that means making a seasonal batch of our annual Muscadine Kombucha!

This limited flavor is made by Half Hill Farm from fresh, organic scuppernongs grown by Sylvia at Green Door Gourmet. It’s a probiotic taste of Fall, and it’s available on tap by the cup our growler refill while it lasts exclusively at all our stores:

Growing organic hops for craft brewers in Tennessee

I spent part of the morning in the woods cutting three 20 feet cedar posts for our first bed of organic hops. The “bines” will grow that tall every year starting around the second or third year.

Realizing we will be harvesting by hand, I came up with a design I’m testing on this 40 feet bed of 15 plants that lowers the mature hops rather than climbing ladders. I’ll share the design once I can see it will actually work.

After speaking with a few local craft brewers, I’m slowly narrowing my choices of organic varieties. I’m not sure what to expect this year, but I’m hoping for at least 5-10 pounds. If everything looks good after the first year, the hop yard should have roughly 250 plants in 2014.

In 1860, Tennessee reported producing 1,541 pounds of hops. – Agriculture of the United States by Joseph C. G. Kennedy

That’s a lot of beer, for sure, so the idea of hosting a volunteer hop harvest down the road sounds real appealing, and from what I’ve read that’s the way it used to be.