For the taproom at A Homestead Brew in Valley Springs, owner Lee Anderson focuses on a farm-to-glass concept using as many of his own crops as possible and spontaneously fermenting most of his brews. 

“I grow as many ingredients as I can get my hands on,” said Anderson. “It starts with being in a farm and a field and how I ethically grow things.” 

On the farm this year, he says they’re most looking forward to their 600 raspberry and blackberry patches. 

He noted that they planted roughly 100 red currant bushes as well. 

“Everything that we’re brewing has at least one ingredient that we grow,” said Anderson. “How many ingredients can I grow organically to put into this? That’s where I get the joy in it.” 

The land has been in his family since 1882, and he’s not going anywhere as he expands and continues to plant crops that are “grew to brew.” 

Homestead began growing organic produce in 2020, and Anderson has been spontaneously fermenting since 2014. 

“To make a spontaneous brew you need to come up with wort. It’s a starch to sugar conversion of grain,” explained Anderson. 

At the brewery, he uses wild yeast and microflora from the atmosphere, a wooden barrel, and time to create a series of flavorful, spontaneously fermented beers for the taproom. 

“When you think about farming, a microscopic universe is pretty neat to keep alive. The time of year and place you decide to yeast-wrangle will completely change taste,” he explained. 

Along with the featured Meadors Blackberry Braggot Sour Beer Slushee, other spontaneous brews include the Spontaneous Wet Hop Barrel-Aged Sour and the Barrel-Aged Log Flume Spontaneous Ale.

Meadors Blackberry Braggot Sour Beer Slushee

Barrel-Aged Sour Slushee

This beer was maximized with South Dakota honey, adding the farm’s 2016 lambic hops. The sour was made with the log flume spontaneous culture, stored in barrels for two years, and served from the taproom’s slushie machine. Each week, Homestead has new beer and non-alcoholic slushies.

605 Brewers

See what’s happening and what’s new on the menu, in the brewing lineup, or on the calendar.

+Beer | +Event | +Food

Miner Brewing Co. | Sioux Falls, Hill City

+Kiwi Strawberry Cider

Hard Cider
This summertime cider is made with a blend of South Dakota-grown apples from Krause Family Orchard and finished with kiwis and strawberries.

Covert Artisan Ales & Cellars | Sioux Falls

+Live Music

August 14 | 6 p.m.
Thomas Hinds is a country and southern rock artist out of Georgia. He’ll be playing a mix of originals, as well as covers of classic songs.

Fernson Brewing Co. | Sioux Falls


Lemon Kölsch
Brewed to celebrate the Sanford International, Wedge is a kölsch-style ale brewed with lemon purée. It boasts a bright and snappy summer flavor.

Ben’s Brewing Co. | Yankton

+Burleigh Brown Ale 

Brown Ale
Burleigh Brown Ale is easy drinking with a touch of roast, nuts, and chocolate.

Remedy Brewing Company | Sioux Falls

+Helles If I Know

Helles Lager 
Remedy Brewing Company’s Helles If I Know boasts malty sweetness, subtle smoke, and a crisp finish.

Look’s Beer Co | Sioux Falls

+Conspiracy Beard

Hazy IPA
Conspiracy Beard is back and chock full of sabro, el dorado, and citra hops. This hazy is a fruit bomb with hints of pineapple, coconut, and citrus.

Sawyer Brewing Co. | Spearfish

+Key Lime

Tart IPA
Tart and sweet, the lime flavor rolls into a subtle citra twist rounding out with a smooth vanilla finish.

Crow Peak Brewing Co. | Sioux Falls

+Peachberry Blonde Ale

Blonde Ale
This blonde ale is brewed with four varieties of malt to give it a light, malty flavor with hints of baked goods. A generous amount of peach, raspberry, and vanilla are added.

One Legged Pheasant Brewery | Aberdeen

+Light Tripper

Fruited Sour 
Light Tripper is infused with blackberry accents and blueberries to give a refreshing berry aroma and front flavor with a great dry finish to complement the summer weather.

Facebook Comments