Embrace The Funk (on twit hiatus)

Just a few of the good things this year. Let's see what 2024 has in store for the funk. See ya then. (4/4)

Made a bunch of Locale, which got picked up by the largest grocery chain in the South. Nashville hosted another CBC and we held our 11th annual Funk Fest. Got a state grant for a new tank to produce more Tennessee farm to tap beer.Made a buckwheat mushroom beer. (2/4)

Oh hi y'all. Has it been a year already? Well here is my yearly message on this X thing of a few fun 2023 things: Released a collab with Russian River, Allagash, Jester King and Green Bench.Launched a new sour line called Foeder Fruits with rotating seasonal fruits. (1/4)

Sold a bunch of Saison hats. Poured our beer in Brussels at BXL again.Finally made a single yeast culture Belgian Blonde ale. Experimented with a bunch of grapes and apples. Did a bunch of podcasts and shows. Stayed independently owned. Stayed off here. (3/4)

Honored to read our collab with @jesterkingbeer received one of the top beers of the year by a top tier publication. Beer made with friends always tastes better! winemag.com/toplists/50-be…

When you forget to order the usual green handles for Citraluxe....🎅🌲🎄🦌

Thank you very much for the thoughtful words. Means a lot in an era of quick sour and lactose foodieflashpacker.com/breweries-in-n…

🦪🦪Briny is back in our lives!🦪🦪 This will likely be the last batch until late spring. As usual with this beer the yield is low with 72 bottles being produced for this batch. A table Saison brewed with Moondancer oysters and saaz hops. yazoobrew.com/product/briny/

@beercruncher And here I am doing dumb stuff like sunflower seed Saisons and mushroom beers.

Looking forward to next year’s Innovation of the Year: New Belgium’s Voodoo Ranger Cold Force IPA, a 9.9% Below Fahrenheit Imperial Cold IPA

🍄🍄🍄🍄🍄 beer time.

I don't mean to grandstand or brag...but it's new thermostat day at the barrel cellar. Just look at it in all it's shiny glory.

Oooo I like this and makes absolute sense

Love when the foam density supports the crown. King it up. Batch 1 The Lost Butcher, heirloom corn Saison.

NEW BEER ALERT Taproom draft exclusive Sai-Moked is an amber hued ale brewed with smoked apricot & plum malt, Munich and pilsner grains. Hopped with saaz and fermented with our house Saison yeast strain. Impressions of: Delicate sweet smoked aromas - Baking spice - toffee

@BrettWillEat The only good thing on Twitter today

hello. It is goat again. Welcome all. Stay updated by clicking some clicks at wildegist.nl #brettfest #carnivalebrettanomyces #bretwilleateverything

🌼TAPROOM DRAFT EXCLUSIVE🌼 "Cuvee Bouquet" - 7.5% abv. Single yeast culture Belgian Golden Ale with 5 different edible flowers : L. angustifolia (lavender), A. nobilis (chamomile), C. officinalis (Calendula, or pot marigold), Rose hips and H. lupulus (hops!). @YazooBrew

Almost 10 years to the day since I filled these barrels w/ Deux Rouges batch 1. After a decade of other beer use they are finally getting a new batch of D.R.! So happy these barrels are still active in our cellar.

@munk24 @YazooBrew Both

@EmbraceTheFunk @YazooBrew Can conditioned or force carbed?

You asked and it's here! Grisette is now in cans at the @YazooBrew Taproom. A dry light-bodied wheat ale inspired by the table beers of southern Belgian mining towns. Aged in French Oak barrels with our house-mixed culture and generously dry-hopped with Nelson Sauvin Hops.