Meet Scott Seiz and Tom Taber. Lifelong friends who had a really good idea.
YOU SEE, SCOTT AND HIS SON, RYAN, SHARED A LOVE OF HOME BREWING. AND TOM AND HIS SON, TIM, BELIEVED IN PRESERVING THE HISTORIC NATURE OF BUCKS COUNTY’S SIGNATURE FARMLAND. IT DIDN’T TAKE LONG FOR THE TWO FAMILIES TO COME TOGETHER WITH A VISION THAT HONORED BOTH OF THEIR DEFINING PASSIONS.
BORN OF THEIR TALENT AND CREATIVITY, OUR FOURSOME STARTED WARWICK FARM BREWING, THE FIRST MICROBREWERY, AND BREW-FARM HERE IN WARWICK TOWNSHIP, PA. MORE THAN JUST A complement TO THE AREA’S ESTABLISHED WINERIES, WARWICK FARM BREWING WAS DESIGNED TO BRING BEER ENTHUSIASTS THE SAME COMPLETE CRAFT EXPERIENCE.
Left to right: Tim Taber, Tom Taber, Scott Seiz and Ryan Seiz
This 22-acre estate sits atop the highest point in Jamison, overlooking one of the oldest golf courses in the area.
We grow our own hops and ingredients here at the farm, giving our brew master, Ryan Seiz, the yield to experiment across all beer varieties and flavors. From hop-forward IPAs to farmhouse ales, English stouts to Belgian styles, our eclectic range of brews are made to meet the exacting standards of hardcore enthusiasts and casual drinkers alike.
The existing 1,200 square foot space was already equipped with proper refrigeration, but we added a 7 bbl brewing system and fifteen fermenters.
The 5,000 square foot tasting room is a new addition to the facility providing a comfortable all-season, family-friendly space overlooking the outdoor beer garden with a view of the hop fields.
Owner Tom Taber, himself a proud resident of Warwick Township for 30 years, has been leading the renovation and restoration of the farmstead, along with the preservation of the 1921 Victorian-style farmhouse where his son Tim and his family reside.
Here, the artful blend of farming and brewing allows us to create multiple styles of artisanal beer using locally-grown and locally-sourced ingredients.
Each season we grow at least four varietals of hops (Cascade, Chinook, Centennial, and Comet) to offer a limited run wet hop IPA. The spent grains from the brewing process are given to local farms for feed or turned into compost to enrich the soil.
Our future farm expansion plans include the creation of a small fruit tree orchard, berry patches, herb gardens, and space for honey production. Below ground, the upcoming construction of our sour cellar will be the ultimate space for fostering our fruit-based brews.
We welcome a variety of food trucks to the farm for some good eats to go with your favorite beers.
Keep an eye on the good things to come here down on the farm!