Brewing Local: American-Grown BeerBy Stan Hieronymus
Explore Local Flavor Using Cultivated and Foraged Ingredients
Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers. The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.
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Price: $19.95Tagged: adjunct, aroma, beets, birch, brewing science, cherry, choc, Common, cultivated, culture, farm to table, field beer, field to glass, flavor, flowers, foraged, foraging, fragrance, fruit, heather, herbs, history, ingredients, local, locavore, mash, mead, mushrooms, nuts, peppers, pumpkin, recipes, Saison, shrubs, smoked malt, spruce, swankey, techniques, terroir, tiswin, trees, umami, wild edibles, wild yeast, yeast
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- Author: Stan Hieronymus
- Pages: 368
- Dimensions: 6.1 x 0.8 x 9 inches
- ISBN: 978-1-938469-27-5
- Case Qty: N/A
Stan Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The editor at Realbeer.com, he’s written hundreds of articles for periodicals, co-authored four books with his wife, Daria Labinsky, written Brewing with Wheat (2010) and Brew like a Monk (2005) …Read more