Pantomime Mixtures is a study in patience.

For the past 13 months, Jesse Perlmutter and Matt Lull, both 27, have lived in a trailer on a 40-acre property in Schuyler County overlooking the eastern shore of Seneca Lake.

They've planted raspberries, cleared land, installed a barrel-aging facility, and built out a taproom — all for their shared dream of opening a true farm brewery.

Pantomime Mixtures, 3839 Ball Diamond Road, opens this month in Hector, and like the wineries that surround the brewery, it will rely on barrel-aging, native yeasts, and spontaneous fermentations to produce wild and sour beers. In doing so, Pantomime Mixtures is set to become the first wild ale-only and spontaneous fermentation brewery in the Rochester region.

"We’ve got cows. We’ve got a lake. We’ve got grapes," Perlmutter joked. "We’re hoping for some cool things to be floating in the air."

(Geneva's FLX Culture House also focuses on mixed fermentation and wild ales. Lake Drum, also in Geneva, features many wild ales and ciders.)

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Lull and Perlmutter met during their freshman year at the University of Colorado in Boulder. And they quickly bonded over a shared love of Phish, the legendary Vermont jam band. They estimate they've seen more than 20 shows together over the past nine years.

Around 2016, they found themselves in different places — Perlmutter was in Denver and Lull was in Arizona — but the shared dream of opening a brewery kept surfacing. Perlmutter gained invaluable experience in the beer industry as he worked and volunteered at a few different places, including Boulder's Upslope Brewing.

Perlmutter fell in love with sours and wild ales, so he began crafting those in his home. They thought they could find a place to marry their love of sour beers with a different kind of consumer experience. The pair points to Austin, Texas' Jester King Brewery as one of those magical places where a brewery produces terroir-driven beers and also invites people to experience where the beer comes from.

Both said they found the perfect place to create their vision. A new term has popped up in craft beer: blendery. It means that a brewery isn't necessarily producing its own wort, which is the liquid extracted from the mashing process during brewing. Wort holds the sugars that will be fermented by yeast to produce alcohol. Instead, blenderies often use wort produced at other breweries, then ship the wort to their own facilities, where it will sit in oak for an extended period of time. Wild yeasts or bacteria are introduced to ferment the beer.

Spontaneous fermentation is accomplished with wild yeasts, rather than the cultivated ones used for the usual ales and lagers. Being in a microclimate like the eastern shore of Seneca Lake will give Pantomime Mixtures to a fascinating assortment of microbes that could come from any number of sources.

Places like The Rare Barrel in California and Casey Brewing and Blending in Colorado have gained attention and applause for this process of making wild and barrel-aged beers. Pantomime Mixtures will do the same thing, until Perlmutter and Lull are able to install a brewhouse in the future.

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The brewing space already features some of the left-over winery equipment that remains from the old Tickle Hill Winery that once occupied the property. Some has been converted to brewing equipment. And there are already an impressive collection of oak barrels that contain different creations from Perlmutter.

Like farm wineries that started in the 1970s, Pantomime Mixtures will be driven by the land and microclimate in and around Seneca Lake. The name is a reflection of their adventurous spirit and also an homage to their love of Phish.

Pantomime Mixtures is a line from Phish's 1996 song "Theme from the Bottom," but it's also apt for a brewery that plans to replicate an experience while blending it and making it their own.

"We’re not trying to act like something we’re not, but we would love to instill memories of these other amazing breweries that people have visited and love," Lull said. "But we want to do it in the Finger Lakes."

"We're trying to draw ties from places like Jester King and seeing how a brewery in Texas can draw a sense of place," Perlmutter added "A place like this, with such an awesome microclimate, wine and fruit and everything here. We realized that there was no large mixed culture program or spontaneous program in a very alcohol-driven community."

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Like the brewery construction, the beers will take time. Lots of time. The beers will often take years to mature and reach a point where they can be released. The brewery will be run like a solera, where each finished beer could be a mixture of young and old beers. The first three beers are a riff on a base petite farmhouse ale called Intro Into.

One version was aged in a Chardonnay wine barrel, another was dry-hopped, and the third is with peaches. There are plans to release bottles of each in the future. Perlmutter and Lull want to have regular bottle releases to give people a reason to visit frequently. And like wine where you might buy a few bottles of the same wine at once to see how it ages, you're encouraged to do the same thing with Pantomime Mixtures creations.

There are plans to add outdoor seating in the spring and plant more varieties of fruit to eventually use in the beers. The property still features 25 acres of grapes, mainly sweet varietals like Catawba, Concord and Niagara. About 10 acres are fallow.

Lull said he could see Pantomime Mixtures becoming a "farm fermentory" in the future, adding that he would love to do a little of everything (wine included).

For now, they're taking the patient approach. You have to when the beers themselves need so much time.

And they realize that sours and wild ales aren't for everyone — but they encourage people to enter with an open mind.

“It’s definitely like a dream-come-true moment, finally," Perlmutter said. "You take a step back and you look at all the work we’ve done, it’s like, ‘Wow, look at all the work we’ve done. We’re actually about to open our doors with beer that I’m pretty happy with.’”

WCLEVELAND@Gannett.com