Country Acres South - December 17, 2022

GRAIN TO GLASS

Brewery showcases years of experience, local mindset

BY SARAH COLBURN | STAFF WRITER

PINE ISLAND

Master brewer Ann Fahy-Gust spent five years in the UK working as the international director of quality for Guinness. Now, she and her business partner are the masterminds behind South x SouthEast Minnesota Brewing Company.

The women, Fahy-Gust and Tessa Leung, met through a mutual friend and formed a bond over their desire to supply southeastern Minnesota with a truly regional craft beer.

“We felt like it’s been left out of the craft beer culture for quite a while,” Fahy-Gust said. “There are small craft breweries in little towns but not one that speaks out to the larger region.

None of the breweries

here have that reach.”

Fahy-Gust, one of the first female master brewers in the country, spent 23 years with Coors before being headhunted to work for Guinness. She spent another four years running Scottish Courage, the largest brewery in the UK. After returning to the states and continuing work in brewing, she partnered with Leung, who has been in the restaurant industry since the age of 15. Leung went to culinary school, opened a wine bar and restaurant in Rochester and then a brewpub.

With their leadership, South x SouthEast now serves bars, restaurants and liquor stores within a 100-mile radius of its Pine Island base, and its focus is hyper-local. This spring, the brewery plans to bring equipment online to triple its beer-crafting capacity.

They offer a full line of craft brews. Their core staples include a blonde ale which they said is a gateway beer for

those who aren’t quite sure about craft beer yet, Trailhead Amber which Fahy-Gust created with the help of a focus group, a Hazy Lazy Day IPA and a stout – peanut butter for fall, Belgian chocolate for winter and toasted coconut in the summer. Additionally, they offer seasonal and specialty beers including a Woodsman Porter, a Seasonal Yulefest and a Golden Coffee which has proven to be the most sought after in the line.

“It’s our most asked for beer when it goes away,” Leung said. “It has a cult following. It’s like beer and coffee had a baby – Ann worked with Trail Creek Roasters a lot to get the beans correct. It’s golden and see-through. It’s magical.”

When it comes to the brewing, Leung said it takes an expert like Fahy-Gust and her son Conor, who is a brewer in his own rite at the site, to get it right. Ann has rebuilt and built hundreds of breweries around the world and oversaw The Berkshire Brew-

ery, one of Britain’s largest breweries.

Leung said that, although Fahy-Gust is too humble to talk about it, she teaches fermentation and brewing to brewers around the world, and it shows in their local product.

“There’s just experience and laser-focus attention to detail, which makes an outstanding product,” she said. “They want to make the beer perfect every time, and if it’s not, they’ll fix it. The customers know if the beer is different.”

The product is grain to glass in about four weeks.

“That also showcases

what we can do really, really well,” Leung said. “Fresh beer is just really delicious beer.”

While Ann and Conor work on crafting, Leung is out in the community helping potential customers understand what the brewery has to offer. She literally carries samples in her purse and spends her days visiting with often-hesitant business owners and customers alike about the idea of craft beer.

“People think all craft beer is hoppy and dark, but they love the amber right away,” she said.

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PHOTOS SUBMITTED (Above) Ann Fahy-Gust (left) and Tessa Leung founded South x SouthEast Minnesota Brewing Company to supply southeastern Minnesota with a truly regional beer.

(Main) South x SouthEast Minnesota Brewing Company has set up an outdoor tent to host events, including rehearsal dinners, retirement parties, baby showers and comedy shows.

The company’s early plans showed they’d outgrow their 1,000-square-foot space by 2023, but it happened two years earlier than expected. So, at the end of 2021, the duo started making plans for a new brewery that is twice the size and allows for continued expansion of the building and infrastructure over the course of the next decade.

Last year, South x SouthEast brewed 900 barrels and this next cycle, as the new facility launches, they’ll be able to brew 3,000.

No matter what varieties they brew and how many barrels they complete, Fahy-Gust said the focus is on the process.

“We focus on attention to detail with our raw ingredients,” she said. “If you don’t have very good materials going in, you don’t have a good opportunity for product going out.”

The brewery operates on its own well water, so she said they don’t have to remove chlorine from the water. Additionally, they work to make their campus close to zero waste, reducing the impact on the environment.

The brewery sits on three acres, and the duo applied for a land application permit through the Environmental Protection Agency that allows them to apply the rinse water from their tanks to the grass on the property. That’s about 400 gallons of water every two weeks. When the brewery expands, they anticipate that amount will double. The water is applied to the grass, trees, a bee garden as well as a vineyard that’s on site and came with the land.

The spent grain and yeast from the facility is sent to local farmers who feed it to livestock.

The composting, water reuse and recycling done on site is part of the company’s philosophy.

“It’s just better for the world,” Fahy-Gust said. “We’re constantly thinking about what else we can do to minimize the footprint.”

They’re currently brainstorming how they think about their carbon dioxide use.

“We’re optimizing that CO2 for that beer and we’re not putting too much in and we’re not putting too little in,” she said. “It’s a commodity you don’t want to waste.”

As the women continue their work, they share their experiences with others in the industry. There are 27 women brewers in Minnesota. Fahy-Gust said they get together regularly for comradery in their male-dominated industry. More than 50 percent of the businesses’ followers on social media are women.

The duo welcomes the public to the brewery site via its tasting room. In the summer months the site features an outdoor event tent that is often used for rehearsal dinners, retirement parties, baby showers and comedy shows. The taproom space is also available for rent for parties and has been used for craft shows, bingo and an art show. It’s complete with games for people to play during a visit.

On weekends, the outdoor space is filled with people visiting, spreading out a picnic while their kids explore the acreage and they explore the craft beer line.

As for the future, Leung said they’ll follow the wants of the region, as she has in her other businesses.

“You follow the data, follow the numbers, and the business starts telling you where you should go,” she said.

(Right) South x SouthEast brewery is located in a large blue barn outside of Pine Island. The owners opened the doors to

PHOTOS BY SARAH COLBURN

(Above) South x SouthEast Minnesota Brewing Company in Pine Island offers tastings and events for guests and visitors.

the brewery after wanting to provide the

Trees in the Hamptons

Almendinger family cares for Christmas tradition

BY TAYLOR JERDE STAFF WRITER

CANNON FALLS –

The Almendinger family ships Christmas trees all across the United States and they take pride in their quality products.

In one season alone the Almendingers have seen up to 6,000 vehicles come through the gates at the Hampton Hills Farm, the 140acre site where they can grow 1,000 trees per acre.

“We just really enjoy making sure everyone has a great holiday season,” said Jordan Baker, the manager and part owner of the Hampton Hills Tree Farm.

The Almendinger family owns three tree farms around the Twin Cities, one of them being Hampton Hills. Along with the three tree farms, they also run seven pre-cut tree lots. At the chooseyour-own sites, customers have the opportunity to cut down their own tree from a variety of different trees, along with some pre-cut trees. They offer: Balsam Fir, Fraser Fir, White Pine, Scotch Pine and Norway Pine. They also have wreaths, garland, spruce tops or smaller “kid trees” available.

“We like to keep everyone happy and keep our customers happy,” Baker said.

Not only do they like to have a variety of trees to choose from, during the holiday season, they also offer food trucks, Santa visits, and horse-drawn hay rides.

The Almendingers have grown their Christmas tree business by continuing to satisfy their customers. Baker said they enjoy hearing comments from customers so they can take it into consideration in the following year.

While the Almendingers used to offer painted trees, everything from pink or purple to blue or silver, at their farms that tradition only continues at its “Rum River Tree Farm” location.

The family began their Christmas tree business in 1964 when Jordan Baker’s grandfather, Will Almendinger, began selling pre-cut trees in the twin cities as a way to help pay for his college. The pre-cut tree lot became known as “Willy’s Wonderland,” where he

sold Scotch Pine, Norway Pine and Wild Balsam trees.

Over the next decade, Will expanded “Willy’s Wonderland” to many different tree lots across the Twin Cities. He knew the Christmas tree market was a great business to be in, and he enjoyed the holiday season. He then decided to go into a partnership with his brother, Russ Almendinger, and brother-in-law, Charlie Edling. In 1973, the three of them wanted to change the name of their business; thus, Premium Quality Trees, or PQT, came to be.

The Hampton Hills Tree Farm consists of 140 acres. They have seen up to 6,000 vehicles come through the gate with visitors arriving to cut down a tree.

PHOTOS BY TAYLOR JERDE

Jordan Baker stands with a Christmas tree Dec. 1 at Hampton Hills Tree Farm. He is the manager and oversees all of the operation.

My Christmas wish didn’t come wrapped in green and gold, tied with a ribbon. It came a few weeks early, when I was covered in Carhartt bibs, feeling the brisk winter air on my face, getting sprayed by a defective hose nozzle.

It’s an experience every day while farming. I can always count on the hose malfunctioning, but the anticipation of when it’s going to happen is the real gift.

My wish from, I’d say, my freshman year of college was to someday have the chance to farm.

However, I knew right away following college that I would need to experience something different before coming back to the farm, just so I could fully appreciate the responsibility that lay ahead.

Like a neon sign pointing to the bathroom in a smalltown bar, God pointed his fi nger to the barn door and said, “Girl, you have a gift. Give it purpose.”

I’ve always had a way with cattle. When I was maybe in kindergarten, I wanted nothing more than to show a heifer at the county fair, but because Clover Buds weren’t allowed to show yet, I entered a little Jersey calf in open class. Super tiny Grace and super tiny May walked their two minutes of fun around the ring.

Still today, I have a calm way around livestock. I’d much rather they be comfortable around me than flighty. I care for the cows we have from the time they are born. It’s hard not to get attached and feel responsibility for their well-being. That may be where my spark for raising livestock comes from.

As of Dec. 1, I am back full-time caring for the growing herd on our farm – all while still taking time to ensure Country Acres is taken care of and pieced together nearly perfectly.

As the upcoming holiday draws close, more people have asked me what I want for Christmas. What do you say when you already have all you could want?

I pondered the question for a while in the parlor before I started thinking about what I needed, which then switched to what I could use on the farm.

When thinking about my Christmas wish list, I realized it’s no longer a wish list. It has become a needs list. I need quality socks, insulated muck boots, water-proof gloves, a new calf-feeding tube and some whiskey.

My list is an easy and relatively affordable one. My parents laughed at me when they heard my response.

I really don’t want stuff; I need useful things – things that are going to give me some use. I could also use some donations to the Grace Is Getting Married Fund.

More or less, I’m happy on Christmas as long as my grandma makes Chili Cheese Bread and the cows are comfy.

I think back to childhood Christmases when I wanted an American Girl doll, the newest iPod touch, or fancy clothes to fit in with the other girls in school.

Then I began to mature and started wanting new halters for my show heifers, Carhartt bibs to keep me warm, new underwear and socks.

I was told a story by my parents a few years ago. When Grandpa Bernard saw me for the first time, he said, “Those are milking hands.”

I found that story ironic considering my best friend’s dad nicknamed me Mitts. At least now I’m putting my mitts to good use doing what I love every day, even on Christmas.

Touch of Grace by Grace Jeurissen

Hamptons

Not only do they run Christmas tree farms and pre-cut lots, but they also are a wholesaler for other tree farms. The family takes quality care of the trees to be able to ship them across the United States. They often spend the off-season finding trees for the wholesale order.

During the off-season, they clear out various sections of trees and plant new ones for upcoming years. The family also runs a nursery and landscaping business, where they offer a variety of trees, shrubs, roses, annuals, and landscaping supplies.

Looking ahead to the future, Baker said they plan to build some structures on the property for various equipment, and hopefully a house since they commute from the cities. He said they would also like to purchase more land, so they can plant more trees and continue to enhance their business.

The Almendinger family is proud to grow a quality product, while also staying affordable.

“We like to keep everyone happy,” Baker said.

Christmas traditions have always been important for the Almendingers. They have continuously taken a liking to the holidays, and enjoy being involved in such a specialized industry.

Each day, the family enjoys working together, while they each also have their own specialties. Baker says he hopes to be able to continue the legacy his grandfather started.

“We’re just really proud to say we grow Christmas trees,” Baker said. “This time of year is our favorite time, when you get to see people out here with their families, being happy and enjoying themselves while doing everything together as a family.”

PHOTOS BY TAYLOR JERDE

Hampton Hills has 1,000 trees planted per acre. Guests can choose from a variety of trees to cut down and bring home.

Short-needle Christmas trees are a popular choice for customers. The Almendingers are happy to be part of a deeply rooted Christmas tradition for many families.

Customers can purchase a precut tree on site from a variety of kinds. The Almendinger family have shipped trees all over the United States.

Family farming together

Fifth and sixth generations combine forces

BY TAYLOR JERDE | STAFF WRITER

LEWISTON – Each day, the Daley family looks forward to working with family on the farm. Thefifth andsixth generations work together to ensure the dairy runs smoothly.

“It’s easier to give trust to each other,” said Dustin Daley, of the farm.

The farm consists of 1,500 cows that they milk in a 48-stall rotary parlor, milking happens 24 hours a day with the help of 28 full-time employees.

The majority of their herd is Holsteins, with a few crosses mixed in. The farm has three different locations, and the parlor is the central location.

As the sixth generation looks to the future, they hope to double the number of cows on site, update the parlor and find a niche market to go along with the growing dairy.

Daley Farms of Lewiston is run by Shelly DePestel, Mark Daley, Brian Daley, Ben Daley and Neil Daley who are all a part of the fifth generation

(Above) Cousins Sidney Greden and Dustin DePestel stand Dec. 8 in one of their freestall barns. The farm is owned by the fifth and sixth generation of family members.

(Right) Cows are milked Dec. 8 at Daley Farms near Lewiston. The farm milks 1,500 cows in a 48-stall rotary parlor.

and Sidney Greden, Dustin DePestel, Dylan DePestel, Dominick DePestel and Gabe Daley who are a part of the sixth generation.

“Having a sixth generation in this area that is still actively involved in the farm is unique,” Greden said.

The family opens the farm to visitors and hosts a number of tours each year.

“We never really turn anyone away,” Greden said.

The farm steadily hosts vet-tech students from Rochester Community Technical College, people who are receiving treatments from Mayo Clinic, many people from overseas who happened to drive by and want a closer look, agriculture colleges, priests from India, and school age children from China. In the past, they have also hosted two family

nights on the farm, one in 2004 and one in 2012.

Working with family each day allows the Daleys to specialize in something they enjoy. Dustin said they like the variety that farming has to offer. He said it’s surprising to see what everyone is able to do and how they’re able to expand on certain aspects of the farm.

Dustin and Dylan said they are proud of where they have been and where they are now.

The family has made a lot of progress on the farm in the last two decades. Specifically, health numbers, production numbers and reproduction numbers. The continuous improvements on the farm to ensure cow comfort motivate the Daley family to keep going and continue to get better.

PHOTOS BY TAYLOR JERDE

They bed with sand which keeps the cows comfortable and they have cow brushes in the barn for the cows to rub on. The carousel parlor also enables them to milk the cows in a timely manner, while keeping the cows comfortable.

Shelly said it’s been a change for the better.

“In the last 24 years on the farm, it’s been a lot of change and we’ve implemented a lot of change,” Shelly said. “If we’ve made this many improvements and brought on this much technology, I’m excited to see where it goes in the next 24 years.”

The parlor, which is on the central farm, was built in 1997 and the family began milking in it in 1998. They raise all their own heifers and raise their angus/cross steers until weaning.

At any given time, they have around 350 calves on milk, which requires two full-time employees alone.

The farm also runs 3,700 acres, where they grow 1,800 acres of corn, 1,000 acres of alfalfa and reserve the the remaining land for pas-

ture.

Aside from milking, feeding, putting up their own feed and raising their heifers, they complete all their in-house breeding and pregnancy checks for the cows.

During the Christmas season the Daleys see one another even more frequently.

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PHOTOS BY TAYLOR JERDE

(Above) The cows at Daley Farms stand on the carousel on Dec. 9. The farm consists of mainly Holsteins with a few crossbreeds mixed in.

(Right) Cousins Sidney Greden and Dustin DePestel stand in front of the rotary parlor on Dec. 8. The cows are milked three times per day. Farming