05/31/2026
Despite the return of warmer weather to the North County, we were recently afforded one of the season’s final cold, clear evenings to use our coolship. After running a traditional turbid mash through the brewhouse, the wort was piped down to the coolship in the Ammonoosuc Room, one floor below at river level, where we develop our wild beer projects. There it rested overnight, windows open, exposed to the microflora unique to our corner of the Ammonoosuc River Valley.
Over the course of the night, native yeast and bacteria naturally inoculated the wort, purely through contact with air, prior to it being barreled and kicking off its long, winding maturation. In the months and years ahead, the beer will continue to evolve slowly in oak, developing the layered acidity, texture, and character that spontaneous fermentation can uniquely provide. This process — patient, unpredictable, and deeply tied to place — is one of the most rewarding parts of our brewing calendar; we are creating a beer truly formed by the North Country itself.
We look forward to following the progression of this vintage over time and, eventually, blending and packaging this year’s spontaneously fermented release. Each batch reflects not only the season in which it was brewed, but also the environment, climate, and living character of the brewery— a snapshot of Littleton and the North Country, captured in beer.
Ammonoosuc Day 2026: celebrating Schilling’s spontaneous beer program (Monday, June 15, 3-7PM)
We invite you to experience and celebrate Schilling’s spontaneous beer program on Monday, June 15th, in the Store and Tasting Room. From 3-7 p.m., we’ll host a curated event featuring:
- Bottle pours from our cellar of Blend No. 1 on Honeyberries released in September 2024 and Biere De Coupage released in June 2023.
- A la carte cheese pairings selected by Chef Bryan.
- An opportunity to chat with the brewers who make these beers.
This event is free to attend and open to the public.
