Pint Size Farm was established by Great Lakes Brewing Company® in collaboration with Hale Farm and Village in 2008. Hale Farm and Village was a living museum of life in the 19th century Western Reserve. On the half-acre plot at Pint Size Farm, Christine DeJesus, long-time member of the GLBC family, demonstrates organic farming, which is a combination of century-old techniques as well as the most modern innovations. GLBC Farm Chef Richard Basich leads our Brewpub's kitchen crew in cooking and preserving all of the produce grown on the farm.
Our staff also has the opportunity to experience the farm first-hand. Through picnics and tours of the farm, our servers and cooks step away from their daily routine and see the combination of good soil, abundant sunlight, the care of our gardeners, and the theater of life in the countryside. All of these forces combine to create excellent produce and a high-quality experience for our employees and our customers at the Brewpub.
This year's crop list includes: red and golden beets, broccoli, heirloom tomatoes, red and green cabbage and Brussels sprouts, Anaheim, banana, and poblano peppers, red and white onions, okra, collard greens, summer squash and zucchini, and pumpkins. In 2011 and 2012 we also harvested our first small crops of hops, some of which were used in our 2012 Cleveland Beer Week Collaboration beer with Cellar Rats Brewery, "Wet Hopped Pale Ale." Herbs and produce grown on Pint Size Farm are often added to GLBC beers on Firkin Thursdays.