Address
4015 Damascus Road,
Laytonsville
MD

20882
United States

In 1932, R. Beecher Butts started a camp for boys in “rural” Maryland, just outside of Washington, D.C at the corner of Old Georgetown Road and Democracy Blvd.  Moving to Laytonsville, MD in 1953, the camp transitioned to a co-educational residential camp and has been in the same great location since.  That camp was known as Camp Waredaca(WAshington REceational DAy CAmp), and in those decades of service, hosted thousands of area campers.  The farm slowly transitioned away from camp life to become what is presently one of the area’s best equestrian eventing barns and riding lesson facilities.  Today, the descendants of Beecher and his family have continued this tradition of kids, horses, and family.

Waredaca Farm recently received recognition by the Maryland Farm Stewardship Certification and Assessment Program (FSCAP) certifying the farm and its current manager’s, Robert & Gretchen Butts, as agricultural stewards.  Since its inception in 2010, FSCAP has certified 91 agricultural conservation stewards protecting over 27,000 acres in 16 counties within the State.  Waredaca is one of 20 horse farms in the state to receive this distinction.

Waredaca Brewing Company shares these same ideals and as part of our plan, we will always strive to maintain or enhance this same stewardship mindset.  The plan includes the following items focused on the environment and our limited impact to it:

• Reuse of an existing building with limited disturbed land
• Use best brewing/operating practices to limit water usage throughout the brewery and tasting room
• Spent grain to be given to local farmer for feed or mixed in with the farm manure for composting
• Use of reclaimed and recycled products for the build-out
• Best brewing practices will be used to release as little CO2 as possible
• In addition to our own agriculture items grown on the farm, use as much organic/local grain and hops as possible
• Planting of additional fruit trees
• Growing our hops as organically as possible
• Future solar panels to supplement electrical
• Future canning vs. bottling for both beer freshness and environmental positives of cans vs. glass
• All products used in the tasting room will be reusable, recyclable or compostable. Being a zero-waste brewery is not a feasible option but we would like to be as low waste as possible

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