Bow & Arrow Brewing in New Mexico is part of two small but growing groups in the U.S. — it is both female- and Native American-owned. 

Bow & Arrow locally sources their traditional Native American ingredients (blue corn, Navajo tea, three-leaf sumac) for their seasonal sour beers. The hops they use — subspecies neomexicanus — were used for their antiviral properties by the Navajo people in the Southwest,who put them in teas and salves. The brewery owners — Missy Begay and Shyla Sheppard — forage for hops in the mountains near Albuquerque. They also give their spent brewing grains to a local Native American family for use as feed for their livestock. 

Begay, pictured left (who is Diné [Navajo]) and Sheppard, pictured right (a member of the Three Affiliated Tribes [Mandan, Hidatsa, and Arikara]) met at Stanford University in 2000. They took different career paths, but both fell in love with craft beer and homebrewing. They opened Bow & Arrow Brewing Co. in 2016.

“There is a sweetness to the land here, and all of this is sacred. We hope, as Native American women brewery owners, that people understand the story we have to tell,” Begay says.

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