Porters, pilsners and I.P.A.s are served from taps topped with the property’s old shovels, and customers include former farm employees. The property’s rebirth is a point of pride. “If you care about the rural heritage of a town, supporting adaptive reuse is necessary,” Mr. Adams said.

Fonta Flora Brewery in Morganton, N.C., is currently turning part of the Whippoorwill Dairy Farm, which dates to the early 20th century, into a brewery. The buildings, constructed with irregularly shaped river stones, look “more like a monastery in Belgium than anything you’d associate with a farm in the South,” said Todd Boera, the head of brewing operations.

One structure is devoted to creating spontaneously fermented beer — made with wild yeast that has never been cultivated — while the milking parlor will be filled with large oak vessels to age beer.

“This is a true revitalization of that property,” Mr. Boera said, adding that he hopes someday to add dairy cows. “It’d be cool to offer a dairy product to return the farm to what it once was.”

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