The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee — just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode.

(A transcript created by castmagic.io is available here.)

Find out what makes wagyu different — on the plate as well as the  pasture — as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up.

Whether you’re a steak aficionado or simply a fan of delicious food, this episode will have you salivating. From chuck eye roll roasts to sirloin tips or ribeyes, Jeff shares their expertise on utilizing different cuts of wagyu to create exceptional steaks.

What You Should Know about Wagyu Beef

Not having a lot of experience with wagyu beef, I had a lot of questions for Jeff in this episode. Here are some of the different cuts of wagyu Jeff offers and and suggestions on how to cook and prepare them:

1. Chuck eye roll roast: This cut comes from the shoulder and has a muscle similar to a ribeye steak, earning it the nickname “baby ribeye.” After the first three pieces are cut into steaks, it becomes a great roast.

2. Sirloin tip roast: This cut is taken from the knuckle on the back leg or hip area. It is well-marbled and can be cooked in various ways, such as a pot roast or sandwich meat.

3. Ribeye: Considered one of the most popular and flavorful cuts, the marbling in wagyu allows for exceptional ribeye steaks. SouthwindS has a larger ribeye rather than cutting them down so he recommends it as a shared option. Jeff loves a reverse sear with a low temperature and shared this photo of a recent cut and the photo a customer sent of their steak cooked that way.

4. New York strip: Another popular cut, the New York strip, or striploin, is known for its tenderness and fine marbling.

5. Filet: The filet, or tenderloin, is the leanest and most tender cut of beef. It is typically cooked to rare or medium-rare to preserve its tenderness and delicate flavor.

6. Sirloin: The sirloin cut is slightly leaner than other cuts but still offers a well-marbled wagyu experience. It is known for its beefy and richer flavor.

7. Flat Iron or Denver Steaks: These cuts are more well-marbled in wagyu than grocery store beef. The flatiron in wagyu has a similar taste to sirloin but offers a beefier and richer flavor. The 8-ounce cut on either of these is marbled and enjoyable, making a satisfying meal on its own.

Jeff says smaller portions are usually preferred with the richness of wagyu so people tend to order smaller cuts or share a larger steak. He adds that keeping seasoning simple and straightforward — salt and pepper is all he uses — helps you enjoy the flavor of the meat.

Selling Wagyu Beef Locally & Direct

The Swanson’s operation has been building for seven years and when he talks about the size of the operation it’s clear they are in a bit of a quandry. Jeff says they are not big enough to sign major beef contracts but far too much just for family and close friends.

With 40 cows, they usually have 20 calves in the fall and 20 in the spring. And they process one or two steers a month to keep beef on-hand for the sales they make from the farm. Steaks, roasts, ground beef, summer sausage and other specialties provide a full slate of beef for customers.

Although some farmers choose to go to farmers markets, etc. the Swansons decided going to farmers markets was too time intensive based on all the other things they need to juggle.  Jeff worked a full-time job shoeing horses until this spring and Christina stays busy with her photography business and sons Braxton and Gunner.

They love having the direct connection with customers that comes with the visits people make to the farm. Add in the practicality that they live so close to Nashville and other thriving areas like Springfield and Clarksville, Tennessee and the reality that selling online leads to the expensive hassle of packing and shipping. And selling direct was the only option that fit the Swansons!

Farm Tour of SouthwindS Cattle

Follow the Swansons & Grounded by the Farm

Find the Swansons on Instagram at https://www.instagram.com/southwindscattleco/ and Facebook at https://www.facebook.com/SouthwindSCattleCo

While in season, every two weeks we put out a new podcast episode. The episodes go live on our website as well as a bunch of different apps on phones and computers of various types simultaneously!

We love learning more about how foods are produced and the people doing that. If you are new here, you can probably find a favorite food in our previous episodes or maybe you’d just like the map of states to find something close to you. You can subscribe to get emails on future episodes from the website, listen to the podcast in your favorite app (links for all on podlink) and connect with us online (links below). In fact, if you find a platform we aren’t on, please let us know so we can add it!

We enjoy social media — having more fun with Instagram recently and it probably shows. But we enjoy all the channels really. Where are you? We can be found here:

• Groundedbythefarm_ on Instagram
• TikTok @groundedbythefarm
• Grounded by the Farm on Youtube
• @groundedbythef on Twitter
• Grounded by the Farm Facebook Page

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Beyond the Ordinary: Wagyu Beef’s Unmatched Tenderness and Marbling appeared first on Grounded by the Farm.

There are many day or or week of celebrations that seem to only fit a small niche of people, but this is National Ag Week and even if we don’t work in agriculture, that’s what produces the food that eventually lands in our grocery stores, restaurants and homes.

This week as spring starts, many farmers are entering the busy season or making final preparations for it. With that in mind, we checked in with a dozen farmers — nine of whom farm is different states coast to coast and north, south and in the middle. And a few of our past international guests as well! We asked them what they would be doing on the farm and to share a bit more of what is happening with them.

An AI generated transcript for episode 311 is available.

National Ag Week & A Presidential Proclamation

The week (March 20-26, 2022) is National Ag Week, and Tuesday is a day of focus on agriculture in Washington, DC. In fact, since the 1970s, this Tuesday has been National Ag Day. This year’s proclamation of ag day by President Joe Biden reads in part:

On National Agriculture Day, we recognize the invaluable contributions of American farmers, farmworkers, ranchers, fishers, foresters, and other agricultural workers, who have practiced their craft for generations and touch the lives of Americans every day.  Their tireless efforts growing crops, raising livestock, and distributing food, fuel, and fiber sustain America and the entire world.  They put meals on our plates, clothes on our backs, and roofs over our heads.  Along the way, America’s agricultural workers serve as stewards of the land; ensure the safety and health of animals, plants, and people; and strengthen our rural communities with economic opportunities. (continue reading here.)

Farmers We Hear From For National Ag Week

We heard from a diverse range of farmers, growing different crops in different conditions. Several have been on the show previously (we will link back to those episodes) but several haven’t yet. We decided to put together a short video showing where each of them is from & the crops they grow. If there is someone you really want to hear more from, be sure to let us know!

We put the audio in as we got each report so we do a bit of zig zagging around the country! Here’s who all is featured.

Rebecca Larson Talks Sugarbeet Processing & More

Some of you may remember Colorado’s Rebecca Larson from our episode on growing & enjoying sugar. I still want some of those fun cookies she makes! She’s getting ready for Easter but also updates us on last year’s crop & the prep for this year!

Watermelons Going in the Ground

Rachel Syngo with Melon 1 in Florida tells us her family farm is planted. Now they are working with their network of farmers to move up the East Coast through Georgia, the Carolinas and further up and west! She says they will begin harvesting US-grown watermelons in early April and keep going through Labor Day  and I am ready for it!

It Isn’t National Ag Week in England, But Flower Farming is Still Going Strong

The sun has been shining on Ben Cross’ part of the English coastline and that means he has lots of alstroemeria growing in the greenhouses! He says they don’t have an ag week, but he shares the story of sustainably grown flowers we discussed throughout the year.

You Will Hear the Peeps!

Chicken farmer Lauren Arbogast in Virginia decided to update us on her farm from the chicken house. She was checking on all the chickens and you can hear the peeps & chirps (or cheeps?) in the background. Lauren also works off farm as a teacher and looks forward to class projects for ag week. She’s excited for spring but like lots of us, dealing with rising prices.

A Lesson in English History & A Farming Update

We talked about a cheese-a-day with Farmer Tom, I knew he was cut from a different cloth. So in this update it doesn’t surprise me at all that he shows us his farm and gives us a history lesson. He’s got a community garden underway too!

Growing Grass Seed in the Pacific Northwest

We haven’t had Marie Bowers on the show yet, but love that we were able to get an update on what’s happening in Oregon and growing grass seed — the grass for pastures, lawns, etc. Marie talks with us about some of the challenges weather and rising fertilizer prices are giving farmers this year.

Things are Poppin’ in Indiana with TheFarmersLife

Growing almost every kind of corn there is (including popcorn & waxy corn) soybeans Brian Scott is still selling some of last years crop as he gets ready for the 2022 planting season. Weather for him has been fairly typical but he knows some folks not too far away have been dry. Although he hasn’t bee on the podcast before, he’s also a regular with videos (check out TheFarmersLife on Youtube) from time with his son to a tour at a new-to-their-farm 18 wheeler.

Priyanka is Moving Countries & Crops

Priyanka Gupta talked to us about the humble grasspea and the potential it has in a shifting climate previously. At the time she was in Morocco, but she’s recently moved to Canada where she will be working with wheat. She gives us an update on how things are going with both important food crops.

Cleaning Up After Storms in Tennessee

Farming with his brothers in West Tennessee, Bob Walker grows cotton, corn, soybeans and has some cattle. They are working in the fields getting ready for planting, making sure the fields will drain well, and more. They are still feeding cows as they wait for pastures to green up and still looking for some calves to be born. He’s like family, so eventually I’ll drag him on the podcast. LOL.

Selling Hay, Straw & Teaching about National Ag Day

New Jersey farmer Caroline Etsch says they are keeping busy selling hay & straw to some of their neighbors in the Garden State. They also have some corn go out each week to feed chickens — so she says she helps with our chicken nuggets! Like Lauren, Caroline plans to spend some time talking with schools about ag week.

Working with Cameras for Live Feeds

Cattle rancher Derek Klingenberg goes by Farmer Derek on YouTube and it sounds like that is keeping him busier than the farming side of things this week. He’s got a series of live cameras on the Kansas farm, some of them allow for people to feed either the cows or wildlife! Sometimes there isn’t much going on and then you see something dramatic. Lots of us had been checking in on the live owl feed as there was a precious egg in the nest but sadly nature (and at least a raccoon) had other ideas. He also has a bunch of fun videos — playing trombone for cows, doing parodies of pop songs, etc.

Lots of Challenges But It’s Spring & that Brings Potential

Several farmers have mentioned price increases and John Peterson echoed that saying that since their family farm sells directly to folks (remember the episode about turkey farming?), they are having that conversation with people one-on-one. He also mentioned the anxiety that poultry farmers around the country are feeling with the avian flu threatening flocks. Biosecurity efforts are tight as they seek to keep the turkeys in top health. But spring also gives John a lot of reason to have a positive outlook, and he looks forward to getting the birds outside and to start working toward our Thanksgiving dinners!

Wrapping Up Produce Season in Arizona

With his farm in Yuma, Arizona, Jon Dinsmore’s busy season is winter when he and others are busy growing all the types of lettuce and other greens! He’s getting crops on the group to provide cover through the summer — he grows wheat, sudangrass (wonder if Marie grows that seed?) and more. He also mentioned schools sharing info with his kids.

Want to learn a little something more?

I wish I had thought about making this offer in the audio, but it didn’t occur to me until everything was finished. If you would like to share more of the learning experience with a young person in your world, please choose one of the lesson plans we have available on our food and farm education page (or in our TPT Grounded by the Farm store). Just let us know via the Contact Us page which one you would like before midnight April 1 and we will email it to you at no cost!

The post Celebrating National Ag Week and the Start of Spring! appeared first on Grounded by the Farm.

Growing up with cattle, Ryan Goodman got a good look first-hand at cattle care and feeding. But working cattle in half a dozen states and visiting ranches in the vast majority of the U.S., Ryan has had the chance to compare and contrast various environments and some of the things farmers and ranchers have to take into consideration.

The transcript for this episode about caring for cattle can be accessed here.

We talk with Ryan about the full spectrum of experiences he’s had in working with cattle and I have to tell you, it always makes me feel better to know the food I’m eating was produced by people who care about plants, animals and people. That’s clear whenever I talk with Ryan and then look at beef. It also isn’t missed that Ryan is an endurance runner and anyone who is fit enough to run a 100 mile race, must be doing something right with his nutrition. (Though he understands I question his sanity!)

Ryan is a big believer in learning as much as you can when you are in college and early in your career. That constant desire to learn and experience more has taken him on some amazing journeys.

Cattle Care in Various Geographies & Operations

We recently sat down with Ryan in southern Virginia — his home since July to hear about the various places he has worked as well as some of the types of operations he’s worked with. Ryan’s lived in a lot of states, learning about cattle all the while. Since the conversation takes some turns, I thought a timeline may be helpful.

Arkansas Cattle Ranch / Auction

Ryan talks with us about his family’s running a ranch and livestock auction in Arkansas…. between the Mississippi River and the Ozark Mountains. He said the plentiful rain made growing grass so easy, that feeding cattle was a cinch! Growing up the family would take vacations to see other operations and it gave Ryan a wider view of the cattle business, one that would encourage him to learn a lot more through school and work.

Oklahoma State

The interest to learn more about livestock, especially focusing in on cattle nutrition and reproduction is what led Ryan to Oklahoma State University. His time in Stillwater also was punctuated by internships with operations in other states.

Time on a Picturesque Wyoming Ranch

I met Ryan via Twitter while he was in college and can remember the photos he would occasionally post on his blog or Twitter stream. People on horseback with incredible mountain views and small rivers running through valleys. Cattle dotting the view. He says the nature of ranching Wyoming is a total shift from what he was used to as cattle graze immense areas to find the grass they need.

Texas Panhandle Feedlot

Pretty sure the thought of a feedlot with lots of cattle is as far as I could have gone from the ranching life Ryan lived in Wyoming, but part of that is because I hadn’t visited one at the time and seen how they are managed. Appreciate Ryan talking to us about some of the things he learned about what cattle are fed and how they are managed. He even wrote a series of blog posts on feedlots.

His helping us understand the role of feedlots as a place that brings cattle together from lots of smaller farms & ranches as the beef cattle are nearing processing into beef is something that’s easily overlooked. Cattle are only in feedlots a short time, and while there, they have regular health checks and all. Diets are overseen by nutritionists to include all the kinds of fiber, calories and protein cattle need. This Instagram post Ryan did gives you some info as does our post that includes insight from a veterinarian on what cows eat and why.

 

View this post on Instagram

 

A post shared by Ryan Goodman | Beef Runner (@beefrunner)

University of Tennessee

Offering a depth of studies in animal science, University of Tennessee at Knoxville drew Ryan in for a master’s program where he studied reproductive health and the diets cows need to a level I get lost in. You can hear one of his talks on fetal development related to supplemental feeding in the video he posted. He worked with various farms in the state on his cattle care research too!

Montana Stockgrowers & National Cattlemen

Ryan took a few years off the farm and ranch to work with cattle ranchers in Montana first and then throughout the US. He worked as a communicator, practicing a lot of the social media pieces he had worked on throughout college and grad school and married them with the in-depth knowledge he had built. These jobs gave Ryan a chance to meet beef producers in every state, many times helping each of them find their voice online to connect different audiences about how beef is produced.

Colorado Ranching to Virginia

More recently, Ryan returned to the production side of agriculture, first spending a bit over a year as a herdsman with a Colorado ranch and then settling into the Blue Ridge Mountains of Virginia. And the shift in those operations is big geographically and in terms of the natural landscape, but Ryan says the focus remains on care and feeding of livestock to provide healthy beef for our plates!

And I may be wrong, but it is every bit as picturesque as Wyoming!

Beef as A Part of a Balanced Diet

Ryan has gotten used to talking with people who have various diets for various reasons. He gets that people choose what to eat based on what they enjoy, their personal nutrition focuses as well as trying to make environmentally-responsible decisions.

And he’s like Meredith Bernard in that beef is a major portion of the protein in their diets. He says it’s not only what’s always available in the freezer and tasty, but he’s spent a lot of time talking with registered dietitians and other health professionals and knows how to use it as a part of a balanced diet. Not just a fan of meat and potatoes, Ryan may have a salad with beef or make street tacos or something.

Want to Learn More?

Ryan is a regular on Instagram, sharing photos and video from the pasture or a barn as BeefRunner. And that’s the name he uses across platforms thanks to his love of both beef and endurance running. His website beefrunner.com includes posts answering questions like how many calves can a cow have or  what are cattle guards? 

And you may have missed two episodes talking with Marybeth Feutz cattle farmer and veterinarian as we talked about how she cares for cattle as well as some of her tips on buying and cooking with beef.

The post Cattle Care and Feeding: What You Should Know If You Like Beef appeared first on Grounded by the Farm.

Over the past several months, we have talked to several farmers including changes in light of covid-19. This bonus episode takes a totally different look at the world as we catch back up with Christian Spears at Tennessee Brew Works. Christian was featured in a winter episode about sourcing local grain for the brewery and that episode was accompanied by an interview with the wheat and barley farmer they source so much from…. That wheat from Batey Farms is featured in their summer seasonal wheat beer I Walk the Lime too.

Christian’s first words are about how much the world has changed since we visited in the winter. We talk through how the brewery has had to rework things in light of the pandemic. Some of the topics and timecode follow as we covered a lot of ground in 45 minutes!

Please support your local microbreweries, restaurants, etc. Look for their products, call for curbside service, order products for a couple of meals at once, buy logo’ed wear, share your experiences with friends, family and your social media networks.

02:46 Taking a total business approach

09:00 Wanting to help employees while protecting the company’s future too

20:42 Where are you now? What can people do to help microbreweries and restaurants? 

29:52 Introducing innovations to help contactless

33:31 New seasonal 100% wheat beer — I Walk the Lime

39:59 Supporting live music in Nashville as possible

Links mentioned in this episode:

• Christian Spears discusses local farm connectivity TN Brew Works has built over the years https://groundedbythefarm.com/crafting-a-beer-that-has-a-depth-of-local-flavor-connecting-to-farmers/
• Brandon Whitt, of Batey Farms, talksaboutgrowin barley& wheat for the microbrewery https://groundedbythefarm.com/ever-met-a-beer-farmer-that-malted-barley-has-to-start-somewhere/
• Video/ article providing background of TN Brew Works & Batey Farms https://groundedbythefarm.com/craft-beer-tennessee-brew/

Where to Find TN Brew Works Online:

• Brewery website:  https://www.tnbrew.com/
• Instagram TNBrewWorks. instagram.com/tnbrewworks
• Facebook TNBrew. www.facebook.com/tnbrew
• Tumblr TNBrew. https://tnbrew.tumblr.com/
• Twitter TNBrewWorks https://twitter.com/TNBrewWorks

Connecting with Grounded by the Farm on Other Channels:

• GroundedbytheFarm.com for photos, blog posts, show notes and more
• Ask the Farmers Facebook Page
• Groundedbythefarm_ on Instagram
• Grounded by the Farm on Youtube
• @groundedbythef on Twitter

Check out this episode!

The post What 2020 is Like for Local Microbreweries & Restaurants (Bonus Episode) appeared first on Grounded by the Farm.

He never thought he’d be a beer farmer but Brandon Whitt says Batey Farms welcomed the new spin on the centuries old farm. He says the motto is “preserving the past and embracing the future” and the two really come together at the Nashville area farm. That’s how he ended up providing malted barley to a local brewery.

Murfreesboro, TN is among the top five, fastest growing counties in the country and this eight generation farm is trying to remain viable. They have seen change and honoring the past is a big part of it.

Growing Malted Barley

Batey Farms does a lot of small grain work — focusing on malt quality barley as wheat production is well-established. Still working on rye to get quality where they want it but the barley has really been coming along. He says wheat has been grown in the area for decades and so has the knowledge farmers have.

In the past Batey Farms grew cotton, had a dairy, etc. and it remains diverse but has evolved. Whereas the small grains used to go to the dairy, small grains were fed to the dairy cows (used as a forage crop). Now those small grains go to various customers.

Locals Love Batey Farms

Brandon discusses how farmers like him try to stay on top of what people in their area want while also bringing a knowledge of the local environment. Being able to keep your crops moving into the market is important.

What really drives Brandon is seeing customers with smiles on their faces. It is a true working farm but also has areas of agri-tourism like a retail shop for pork products, a u-pick berry patch and more. It is so picturesque it even has that grain silo made into a gazebo that rocks Pinterest feeds. His father-in-law John L Batey says farmers are always repurposing things.

Thinking about making the most of things and extending the lives of things, shifting the farm is different. Batey produces pork products which were being considered for the kitchen but as he toured the brewery, seeing all those bags of grain… Brandon also wanted to see if that could be supplied locally.

Brandon pointed out that moving to new crops is investing and taking risks, risks that need to be taken to build into the future. Getting wheat into the Southern Wit blonde beer was the first step. Malted barley meant more changes on his farm and in the area so it took longer.

What Barley Looks Like

Barley looks a bit like wheat or beautiful grass. The stem that produces the grain in barley can be a two-row barley or a six-row barley. We have a photo of two row barley on the website as well as this snippet in the video we shared. The difference in size of grain matters when you start talking about beer production and getting into the scientific of sugar production and details of chemistry of malting.

Malting involves letting the crop grow through it’s green stage to begin drying down for harvest. Looking at freshly harvested barley seed, you have complex sugars in it. And those sugars are bonded and tied up in the seed. It would take a lot of enzymes to break that down. Instead, we  let the seed rest for two months and then run it through a malting facility.The seed is soaked in water, raising the moisture back up to 45-50% after making sure it had been dry for harvest. In this steeping tank with water for 48 hours or so, the water is drained and seed is laid out so it starts to grow. The root sprout emerges and you will then dry it back down, like roasting it in the oven. What that process does is convert complex sugars to simple sugars which is useful in making beer, spirits (Tennessee whiskey), etc. That malted barley is what is used in the range of alcohol products.

The Seasonality of Barley

Growing barley is a winter crop for Brandon — that means it is planted in late September – October. It is planted after you harvest soybeans or something. That seed germinates and gets started before winter makes it dormant (stop growing) for a few months. The crop stays 4-5 inches tall all winter. Then around Valentine’s Day fertilizer provides the nutrients to wake it up and it starts growing. In late March they check again with fertilizer to insure they get a big seed as the malting process will take it from a moist grain to a dried product — like drying grapes to raisins. So bigger seeds make a difference.

Quality comes first for Brandon as he looks at harvest. He wants as many quality bushels as he can get. Last year he had to harvest around some low areas where water flooding delayed the crop, there were potential fungus issues, etc so they need to use care in choosing what to harvest.

Barley is used extensively in beer production — it’s the number 1 ingredients. Tennessee has a long history of distilled products, but there it is used for energy, not flavor. Barley in distilled products doesn’t add to the flavor but acts as an enzyme to help break down corn, rye and other grains. In beer it provides the flavor profile. Traditional Tennessee style products use malted barley.

Looking beyond Beer for Growth

Brandon says they are looking at the potential to introduce their grains to food products like the Pillsbury products made nearby. In that, malted barley is used in pastries to provide a bonding agent.

He discusses the issues facing dairy farms, perhaps grains like this can help. And people like Christian like knowing they can help their neighbors. The complexities of local, loving it for a range of reasons and yet also liking some of the diversity of foods that have come to plates over the past few decades.

Selling pork products locally is great, but Brandon also appreciates the role that major companies like Tyson have. As a farmer who works across direct, commodities and more. You will have trouble getting locally grown popcorn in some regions of the US. (shout out to the Ella & Ollie popcorn episode!)

The Batey Farms retail store is open two days a week. In summer, there are strawberries, blackberries and blueberries to pick as well as fields of sunflowers. You really should check it out if you get to the Nashville area! 

Resources Mentioned in this Episode

Interview with Christian Spears (episode 107 issued at the same time as a bonus episode)

Video from inside the brewery & on the farm

Popcorn episode (Grounded by the Farm #102)

Finding Batey Farms online:

• Instagram BateyFarms1807
• Facebook BateyFarms
• Website BateyFarms.com

Suscribe to the podcast so you don’t miss anything! 

• Apple podcast — Grounded by the Farm 
• Spotify for Grounded by the Farm 
• Google podcast link to Grounded by the Farm 
• Libysn is where we host so we can also be found there 

And if you love it share with friends and drop us a rating/review.

The post Ever met a beer farmer? That malted barley has to start somewhere! appeared first on Grounded by the Farm.

As Christian Spears and the Tennessee Brew Works team began getting their new craft brewery together, they reached out to the Department of Agriculture to see what the ag department may know that could be helpful. That started a great relationship for the brewery, some chances to learn a lot about what they needed to do as well as ultimately led to his connection to local farmers like Brandon Whitt of Batey Farms. The camaraderie continues and has really brought some benefits personally and professionally.

Brandon came in to meet Christian and others and while he loved talking to them about the foods they may incorporate into the kitchen, but they soon started talking about the grains used for the beers. It was a long conversation — taking years to find quality grains — mainly wheat and barley — that would grow well in the area.

Commitment to Local

The brewery has a commitment to local and Christian says they do what they can to “celebrate the land, culture and heritage in our beers.”  They do it through the brands, ingredients and more. The winter seasonal is a sweet potato stout and the sweet potato farmer is even featured on the bottle!

There are lots of opportunities, and the success is mutual for farm and brewer. Barley wasn’t common in the area so it took some work. Hops can be grown locally but to get some of the bigger areas you may need to go elsewhere. Tennessee has been known for corn and corn whiskey a long time, barley fits there. Hops may not be as scaleable.

Having employees of both the brewery and the farm trying to figure it out. The early rounds of estimates meant it may be twice as much as some other sources. So unmalted wheat was a entry point and the blonde beer was high on wheat. The risk of changing the beer was a bit worrisome and Tennessee Brew Works ended up needing to go in wholeheartedly.

Buying locally seems to Christian to have had quality and taste differences which is appreciated. On some foods it may be easier to notice but daily beer tastings lead Christian to say there is a difference.

Changing Dynamics of Nashville

Tennessee Brew Works bought the building in 2012, the neighborhood was rough but as the city has exploded, it came to the brewery. The neighborhood has built up around it and the restaurant has built the neighborhood too.

The craft beer trend may be slowing but having transparency, finding a way to do what they love for a living, they are working to do this the right way.

Christian got into craft brewing through home brewing. As a former member of the financial industry, he reinvented himself and found people who would help him with the leap of faith. His best friend is his partner. They are talking about grains, etc. as well as the finances. Christian wants his team to be successful and compensated well but realistically says lot of the team could probably make more doing other things.

The team actually came up with the ways to describe the beers and ultimately labels and brands were drawn from that.

With the Nashville scene, beer and live music, the crowd can differ by day and include varying numbers of locals, tourists, musicians and more. The brewery ended up being mentioned in a list people.com ran about bachelorette parties. There is room for all groups, especially with good weather and the patio.

Top-Notch Brew Team & Transparency

The business is really two groups. The brewery team comes in early mornings, getting trucks out for customers. The restaurant team comes in later. You want people to come in for the taproom and in 2013 as they started, they embraced social media and the grassroots buzz was helpful.

Transparency of having the brewing on the other side of the windows from the restaurant. Enjoying a drink just 50 feet from where it was made, with ingredients grown just 30 miles away.

Matt Simpson runs the brewing operation. Christian says “He has forgotten far more than I will ever know about brewing.” The brewing team has really turned out some good beers, they make some great beers and on some days it is truly world-class that Christian says he is honored to be part of.

Understanding & Building the Community

Tennessee Grain Initiative…. Agriculture is the number one industry, spirits are the number one export and brewing is the fastest growing industry. Christian has found that agriculture has some pain points right now with dairy industry having been so important. Dairy is really hurting. Spirits and brewing could really help raise up the local ag community and solve some problems the community is experiencing. It helps everyone over time and reduces some of the risks. Working through this supply and distribution dilemma can really deliver results.

In general, people don’t just call their regulators but calling the Tennessee Department of Ag was a great move for them, Christian says.

All of this has led to a great feeling of community pride. Tennessee Brew Works brews a State Park Blonde Ale for the Tennessee State Parks. It’s a major source of pride in the state, with the parks department and who doesn’t love the state parks?!?! It is a first time in the country as far as we know.

Resources Mentioned in this Episode

• Interview with Brandon Whitt, Batey Farms (episode 106)
• Video from inside the brewery & on the farm
• crawfish episode
• Video of TNBrew Works

Finding Tennessee Brew Works Online

• Brewery website:  https://www.tnbrew.com/
• Instagram TNBrewWorks. instagram.com/tnbrewworks
• Facebook TNBrew. www.facebook.com/tnbrew
• Tumblr TNBrew. https://tnbrew.tumblr.com/
• Twitter TNBrewWorks https://twitter.com/TNBrewWorks

Don’t Miss Any Episodes

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• Apple podcast — Grounded by the Farm 
• Spotify for Grounded by the Farm 
• Google podcast link to Grounded by the Farm 
• Libysn is where we host so we can also be found there 

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The post Crafting a Beer that Has a Depth of Local Flavor & Connecting to Farmers appeared first on Grounded by the Farm.

The craft beer scene has been on the rise for quite a while and with my love of travel, I visit a lot of local brew pubs. But having a chance to talk to a farmer that is raising barley and wheat for a local brewery as well as the founder of that brewery? That’s unusual.

When Christian Spears started Tennessee Brew Works, he reached out to the state’s department of agriculture to help him in a variety of ways. He wanted to incorporate local foods into the menu. He wanted to understand local agriculture and connect to some farmers — that’s how they developed some truly unique local craft brews. That’s what put him in touch with Brandon Whitt of Batey Farms in Murfreesboro. This week’s episode of Grounded by the Farm features an interview with Brandon and is accompanied by a bonus episode with Christian.

Checking Out Batey Farms

Having made multiple trips to Batey Farms over the years, it feels a bit like home. But thinking about that, it feels a bit like that for others too. Batey Farms has been operating for centuries, and has changed with the times quite a few times.

Brandon Whitt, his father-in-law John Batey, began growing barley to meet the needs of Tennessee Brew Works. In this video, we learn a bit about the type of barley they grow. In fact, I hurriedly grabbed my camera in the midst of recording the podcast interview as Brandon demonstrated how the seed head forms.

You’ll also get to take a look around the grounds and the retail shop that is housed is an old cabin alongside strawberry and sunflower fields and barns for the farm equipment nearby. My family (and friends like Alisha) loves the bacon and chorizo, but you will also want to check out the pork osso bucco my friend Susan Williams made when we visited.

You can find the podcast episode in your favorite app by searching for Grounded by the Farm. Episode 106 — our interview with Brandon Whitt is also here.

Tennessee Brew Works, a Taste of Nashville

Driving just a few miles from the Batey Family’s picturesque farm, in downtown Nashville is Tennessee Brew Works. Arriving at the same time as the wait staff for the taproom up front, I had the chance to interview the founder before the crowd arrived. The brewery staff had been working for hours already. Getting some of the signature craft brews kegged up or bottled.

I couldn’t help be be impressed by the barrels from the George Dickel Distillery. While my mind raced with various ideas on how I could make use of some of those barrels, I was quickly drawn to the fact that TN Brew Works is the legendary distillery’s exclusive brewery partner.

Tennessee Brew Works champions local which shows up in the craft beer, food, and music on the stage. It is definitely on my list for a visit the next time I’m in downtown Nashville. If you are in Nashville and can’t make it to the taproom, no worries, the signature brews are available on tap and in bottles around town so ask for it everywhere.

The podcast interview with Christian discussing Tennessee Brew Works at length can be found on this site or in your favorite podcast app by searching for Grounded by the Farm and pulling up episode 107.

Find Tennessee Brew Works & Batey Farms Online

Both Batey Farms & Tennessee Brew Works actively share photos and updates on what is happening in their part of the world. So whether picking strawberries or drinking a local craft beer is your thing, both will offer inspiration and enjoyment.

You can find Batey Farms on:

• Instagram BateyFarms1807
• Facebook BateyFarms
• Website BateyFarms.com

Tennessee Brew Works is on:

• Instagram TNBrewWorks
• Facebook TNBrew
• Tumblr TNBrew
• Twitter TNBrewWorks
• Website TNBrew.com

And make sure you listen to both of the Grounded by the Farm episodes as we interview Brandon at Batey Farms and Christian at Tennessee Brew Works.

The post Craft Beer: Meeting the People & Places Behind A Tennessee Brew appeared first on Grounded by the Farm.