Rooted in Innovation: The Farm-to-Glass Story of…

There's a reason the Farmers Brewing Taproom in Meriam Park is a must-visit spot in Chico for fresh, local beer.

It's here, across 46 unique taps, that you can taste the enduring legacy of a five-generation family farm in Northern California.

Owner Bill Weller pioneered a new craft to create this farm-to-glass business, and the work done on the fields in Princeton is the exact reason this Chico taproom is possible.

From the taphouse to the very fields where the ingredients grow, uncover the grit and ingenuity behind the brand.

Lessons from the Land

Bill's early days establishing the brewery required immense dedication. When asked what it was like becoming the family's first beer maker, Bill's expression—a momentary, hard-won look of exhaustion and satisfaction—said it all.

The entire venture was rooted in hard labor and a massive construction undertaking, especially considering much of the Farmers Brewing brewhouse had been sitting unused in a building in Phoenix, Arizona, for nearly a decade.

He oversaw the complicated process of hauling the equipment back to California, a monumental effort that involved 18 truckloads and required him to bring "every tank in and fix a lot of stuff to make it work."

The entire assembly and restoration process took three years to put it all together. Despite the immense challenge, "it was fun."

A Versatile Skill Set

The skills Bill developed growing up on the farm and still uses today were essential to tackling the complexities of building and running a brewery.

He notes that farming has always required him to wear "a lot of different hats," from fixing machinery, managing people, and accounting, to navigating a sea of regulations. This varied skill set proved invaluable in the beer industry.

One key farming lesson that immediately translated to the brewery was the importance of maintenance. Bill explains that just as they keep farming equipment nice so it'll run when it matters most, the brewery demands the same rigor.

He says this approach "melds right into the brewery, too," emphasizing the need to continuously "stay on top of things" and prepare for the breakdowns that are "part of the beast."

Above all, Bill stresses the importance of fostering a strong team and a positive work environment. He emphasizes that the guiding principle is to "hire good people that you can trust" and ensure a good culture is maintained.

This mindset is central to the brewery's operation, noting, "We have a good culture here and we do a lot of fun things [as a team]”.

The Brewing Challenge

For Bill, the decision to intersect beer with farming was driven by a desire to innovate and to challenge himself. He quickly began focusing on developing a recipe that would be both high-quality and commercially viable.

The foundation of the entire plan, however, was always the farm's rice. While using the grain was anything but easy, leading to "a lot of trial and error," the challenge itself was central to the entire venture.

Bill stated that he "had to make that work or otherwise wasn't going to do it," believing the rigorous process is what makes them "stand out."

Their rice is carefully milled, a process that removes the bran and results in "no-wash rice," a unique purity central to the beer's clean flavor.

He explained that their process is designed specifically to maximize quality, noting that it's this method that ensures the rice yields the desired result of “the highest quality rice you can get.”

Rice harvest is officially in full swing From our farm to your glass a key ingredient in our

The brewery’s popular Garage Dweller Hazy IPA is a direct homage to these early challenges, its packaging featuring the original small garage and the loyal farm cat from his experimental days.

Order this unique brew at the taphouse, or look for it in Chico stores throughout the city.

Behind the Brew

While Bill Weller carries the torch of the farm’s legacy, the smooth operation of the brewhouse falls to people like Production Manager Daniel Farmer.

Daniel oversees the day-to-day operations, ensuring that Farmers Brewing is able to meet the demand for its lineup of "farm-to-glass" favorites.

When asked about his favorite beer to work with, Daniel highlights one of the brewery's most popular offerings: "My favorite beer to make here would be our Valle, our Mexican Lager."

For him, the appeal is visual: "Probably because it has corn in it, so it turns yellow, and I really like it when I see the yellow going through the brewhouse."

Despite the enjoyment of seeing Valle come to life, Daniel's go-to drink is a classic that speaks to the brewery's commitment to easy-drinking beer: "Farmer's Light."

Advice from the Brewhouse Floor

For anyone considering a career in the craft beer world, Daniel offers advice stripped of any glamour. He knows the job is about persistence and elbow grease.

"My best advice to an aspiring brewer is it's a lot of hard work, a lot of cleaning," he stresses. "It's 80% cleaning, I would say. And you gotta put your head down and get it done."

His words serve as a grounded reminder that dedication and a strong work ethic, much like those required on the farm, are essential to succeeding in the brewhouse.

Hard Work and Heritage

This shared work ethic, the commitment to showing up, working hard, and maintaining an environment of learning and getting better, extends directly to the team they hire.

Daniel reflected on the crew's passion, noting that virtually "nobody had a brewing background" before joining Farmers Brewing. He emphasizes that the staff is composed entirely of people who genuinely "want to be here and learn."

Bill confirmed this philosophy, pointing out that "basically no one who works here has any prior experience." The underlying belief is that you can teach anyone willing to dedicate the energy to learn a new craft.

Where the Craft Meets the Crop

The true measure of the farm-to-glass process is visible just a short drive from the brewhouse, where the story of their rice beer literally begins.

Bringing the tour directly into the Weller family’s rice fields, Bill shared his expertise on gauging the crop's readiness, pointing out the subtle differences in color and texture that signal whether a grain is ripe or still developing.

The family farm has been in operation since the 1800s, historically producing rice, almonds, walnuts, and wheat, a testament to the land's enduring yield.

Their commitment to mechanical precision and farm heritage is the crowning achievement of the brand.

In the original garage where Bill first experimented, a vintage hand-crank drill press, used on the farm before widespread electrification, was the direct inspiration for the main Farmers Brewing logo.

The spoked gear shape in the logo mirrors the large flywheel on the drill press, powerfully linking the spirit of the old farm to the precise craft of brewing.

The Heritage You Can Taste in Chico

The dedication, the ingenuity, and the hard labor of the farm, it all culminates at the Farmers Brewing Taproom in Chico. It is the tangible proof of the entire farm-to-glass process.

Here, the community gains direct access to the enduring legacy of five generations and the unique Northern California agriculture that defines the operation.

Plan your visit today and experience this living legacy firsthand!