Half Hours on Earth is a small batch brewery located in Seaforth, Ontario, Canada. Our brewery is inspired by the Farmhouse Ales, Lambics, Brett-Infused Trappist Ales, American Wild Ales and 100% Brett Fermentation beers found in Belgium, the United States & Canada.

Our focus will be producing beers that impart a refreshing dryness with yeast forward flavour and aromatic characteristics. This will often be combined with tartness, funk, fruit, hops, etc.

In the end, it’s about making beer we personally enjoy drinking. While our beers tend to lean towards American/Belgian Farmhouse-style ales, if the time comes where we feel like brewing an IPA, Imperial Stout, or anything really, we’ll likely just go ahead and throw those into the mix as well.



Below is some terminology and a bit of info about beer styles, types of yeast/bacteria and how they are used. You’ll see these words scattered around our Bottle Shop page, so to learn a little more, continue on.

Brettanomyces, or often referred to as “brett”, is a type of yeast that can produce a range of fruity esters, and funky, spicy and sometimes smoky phenols depending on the strain. Aromatics can vary from apple/pear to barnyard/hay to cherry/pineapple. Brett will typically ferment sugar molecules that regular yeast cannot, which makes for a dryer beer. Brett does not make a beer sour, but is often used complementary to lactobacillus and pediococcus to add balance and complexity.

Lactobacillus is a souring bacteria producing lactic acid. It is quick acting and can take a beer from mildly tart to mouth puckering sour in just a few short days depending on conditions. After the beer reaches its desired level of tart/sour, it can then be fermented with a normal yeast strain, or with brettanomyces.

Pediococcus is another type of lactic acid bacteria. It is introduced to a beer during or after initial fermentation and is nearly always followed or paired with brettanomyces. Pediococcus can create sharply acidic beers, although compared to lactobacillus the aging time is months (or years) instead of days. The long term aging is often inside a wood barrel.

Our beer may contain all, some, or none of the above. See product descriptions to find out. If you’d like to learn even more about sour/funky beer, check out this book: American Sour Beers by Michael Tonsmiere.

Farmhouse Ale is a beer style that is difficult to define. We see it as a catch-all term for beers fermented with a Saison yeast, yet doesn’t really fit the classic Saison style. Authentic Farmhouse Ales, were of course, brewed on a farm. Ingredients depended on what they could source locally and brewing equipment was cobbled together with anything they had that could be put to use. And everything was brewed manually (much like us). Modern Farmhouse Ales pay tribute to these styles of beer through originality and uniqueness. Phil Markowski, author of Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, puts it best in this article:

“Today, outstanding versions of farmhouse ale are not and need not be brewed on a farm. The requirements for authenticity are a healthy respect for their origins, the brewer’s art and its many variations, and an open mind. A fitting tribute is when a modern brewer, looking to capture the essence of farmhouse ales past, creates something new and different. A modern farmhouse ale, like those of old, serves to refresh, sustain and dazzle. And we should expect nothing less from the salt of the earth.”


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