E.

E. is for Edward (1917-2002), Hill Farmstead Brewery's grandfather, as well as the name of the first beer that they brewed in the brewery on March 30, 2010. E. is for Easter; brewing in Denmark revealed a European tradition of crafting Easter (Påske) beer. Finally, E is for entelechy, the continued actualization of their potential through spirited effort and vision. Thus, in honor of E., to the past and future emprises here on Hill Road, a special sixth anniversary release: Edward fermented with yeasts of Belgian origin, aged in oak barrels for two years, dry-hopped with Galaxy hops and bottle conditioned. 

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