25/10/2025
We do our best to share a glimpse of our days here at the farm. Whether you follow us from nearby or from far away, we want to give you a broader picture of life at Lindheim.
As you might know, we’re not allowed to share much content related to alcohol on social media. But fortunately, we’ve always been more than just beer and cider producers. We take care of our family fruit farm in all its glory — and all its mud — producing apples, plums, and cherries, which we further process into beers, ciders, and alcohol-free drinks. Since last summer, with the start of our garden restaurant, our vegetable production has grown substantially, and these crops have become important ingredients in the dishes we serve.
The rhythm on the farm has changed since we closed the restaurant and bar for the season. Now, our full focus is on producing juice, beer and cider for Christmas and next spring.
We continue to evolve alongside natural changes in the market and within ourselves. We now produce as much cider as we do beer. We started with a focus on beer — mainly wild/sour and hoppy styles, along with some really wild ciders. In the last few years, the focus has shifted more toward wine-like ciders, fruit wines, and ice ciders — all still heavily influenced by our oak barrels and the microflora they host. (But we still have lots of wild beers in barrels soon to be released). Our sour cherries are now among our most used and valued fruits, and we find new ways to use them every year, in both food and drinks.
There are also many changes on the farm beyond our control: more wind, more rain, more drought, more frost, more heat. These factors affect everything from product lines to opening hours in our restaurant and farm shop.
Even if we don’t post here every day, we hope you’ll visit our website from time to time, pick up a bottle or two at your local shop, or stop by the farm if you’re in the area — to stay updated on our latest brews and projects.
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