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S P OT L I GH T: FA RMHOU S E B R EWE R I E S
their beers are made from the finest
quality of barley and hops crafted
by their head brewer. All of their
brews contain something grown or
produced on their farm, and they
plan their production schedule
around the harvest timing. They
provide detailed descriptions of
these quality brews on their website.
Although Waredaca is extremely new,
with their ribbon-cutting ceremony
held on January 19th, they plan
to combine an array of activities
with their brewery to make it an
enjoyable experience for everyone!
Waredaca also wants to focus on
being environmentally friendly.
They plan to use the absolute best
brewing practices to limit water usage
throughout the brewery and tasting
room. They also grow their hops as
organically as possible. In addition,
all products used in their tasting
room will be reusable or recyclable
in addition to using reclaimed and
recycled products for the build-out.
Their tasting hours are Thursdays
and Fridays from 4 PM – 8 PM,
Saturdays, 1 PM – 8 PM, and Sundays
1 PM – 6 PM. They also have live
music on specific Saturday nights!
Waredaca’s current managers,
Robert and Gretchen Butts, have
recently received recognition from
the Maryland Farm Stewardship
Certification and Assessment
Program certifying them and the
farm as agricultural stewards.
Waredaca is one of the twenty horse
farms in the state of Maryland
to receive this distinction.
Though they are very new, Waredaca
looks forward to growing their farm
brewery to be a place where people
can taste some delicious beers,
engage in a wide array of activities,
and enjoy the beautiful scenery.
S P R I NG / S UMME R 2 0 1 6
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