Welcome back to the Port Pearls Almanac. This is Andy, and today we're joined by Succession Frementery,

a producer known for its thoughtful,

place-driven approach to fermentation, and its deep connection to land, ecology, and community.

Based in Pennsylvania, Succession Fermentary focuses on mixed culture and spontaneous fermentation,

and working closely with local farmers and foragers, including themselves,

to create beers that reflect seasonality and terroir.

In this conversation, we'll explore the blending of craft, sustainability, storytelling,

and community, and what it means to bring nature into the kitchen.

So take a listen and let us know what you think.

Keith, thanks so much for joining us.

Tell us a little bit about your organization and kind of where it came from.

My name is Keith Hartwig.

I am the owner, co-owner and founder of Succession Fermentary.

We're a small farmhouse-based fermentation

business in Cochranville, Pennsylvania. We're in Southern Chester County, about 30 minutes

north of the Delaware border, about an hour and 15 minutes southwest of Philadelphia. We're in a agricultural region that I

believe is the largest agricultural region in Pennsylvania. I know one statistic to be true,

which is the largest unirrigated agricultural region in Pennsylvania.

And as a farmhouse business, we are built on basically three pillars,

which is community, local sourcing, and natural fermentation.

So community, we do a lot of work in our local community from offering educational workshops through our partners and hosts Stella Lou Farm.

And we also do a lot of community outreach and engagement work.

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