Growing up on an eastern Washington wheat farm, Keith Kisler was surrounded by fields of grain. Now, Kisler, along with his wife, Crystie, have released the first beers made with malted barley grown on their Chimacum Valley, Washington, farm.
Cider lovers might recognize the Kisler name — the duo first started Finnriver Farm and Cidery in 2004. They have now branched out to focus on another mission and passion: grains. And they are doing so through their new brewery at Chimacum Valley Grainery, which they call “Grainery Brewing” for short.
“Growing and malting the barley that we brew is super fun and gratifying, especially when I’m drinking a beer after a long day in the fields that will become our next batch of beer,” says Keith Kisler. “It feels like we are getting back to the roots of these connections between grains, land and people. Which is also an opportunity to deepen our appreciation of the beer, the barley and the soil that it’s all sourced from.”
Through the Chimacumm Valley Grainery, the Kislers have a long history of connecting the grains and the land with the people. They have worked with the researchers at the Skagit Valley–based Washington State University Bread Lab to plant and trial a number of varieties of grain. Each was specifically selected for restored nutrition, flavor and climate resistance. After landing on grains including purple wheat, blue wheat and perennial wheat, the Kislers began strategizing how to make these crops accessible to the local community.
With a Washington State Department of Agriculture Processing Local Food Infrastructure Grant that focuses on supporting regional food system resilience, the Kislers committed to offering as many products as possible made from their locally grown grains. They landed on stone-milled flour, woodfired sourdough bread, and a range of pastas. Now, farm-fresh beer has been added to the lineup.
The Kislers grow the organic barley and malt it, and then use that malted barley to brew the beer. Grainery Brewing began in the winter of 2024 and the first three releases are now available to the public. Small batches will be released weekly, with a focus on homegrown ales and lagers to showcase the flavors of the fields.
Grain Hopper IPA
Chimacum-style IPA, unfiltered. Brewed with organic, Chimacum-grown floor-malted Talisman barley. Hopped with Mosaic for a backbone of floral and citrus and with Nelson Sauvin for the white wine allusions and a memory of minerals. Light straw color, medium body.
6.5% ABV
Hazy & Harrowing IPA
Chimacum-grown organic floor-malted Talisman barley, with a creamy, smooth body due to a healthy amount of organic local oats and raw wheat. Medium straw color. Bittered with Azacca and dry-hopped with Citra and Nelson Sauvin for deeper layers. Finish is bright grapefruit and juicy melon.
6.5% ABV
Cloud Auger Pale Ale
Dry, hop forward. Chimacum-grown organic floor-malted barley, with a handful of local, organic raw oats and raw wheat. Light bodied, with a round, soft mouthfeel. Pale straw color. Might make you think of melon and citrus.
4.5% ABV
Follow along in their journey @chimacumgrain | chimacumgrain.com
