Brewing Local

At the forefront of the locavore movement, brewers use locally grown ingredients and cultivated and foraged flora to produce beers that capture the terroir. Telling the history of distinctly colonial and American beers, the author visits farm breweries, and goes foraging for yeast, plants, trees, roots, and mushrooms to create unique beers.

Table of Contents

Acknowledgments

Foreword

Introduction: The Importance of Being Local

Part I – Local, Now and Then

1 Beer From a Place

2 Tiswin to Choc

3 King Corn

Part II – Where Beer Is Grown

4 Cultivating Beer

5 Foraging for Beer

6 Foraging for Yeast

Part III – From Farms, Gardens, Fields, and Woods

7 Grains

8 Trees

9 Plants

10 Roots

11 Mushrooms

12 Chiles

Part IV – Brewing Local

13 History + Local = Recipes

Le Pamplemousse Enorme

1835 Albany Ale

Kentucky Common

Your Father's Mustache

Indigenous: All-American Chile Corn Lager

The Great Pumpkin Ale

Rosemary Pumpkin Belgian Ale

Sweet Potato Ale

D. A. M. ' s Bloom BRU Kö lsch

Our Mother the Meadow

Single Tree: Hickory

Dead Leaves & Burdock

Birch Sap Black Biè re de Garde

Paw Paw

Pecan Porter

Cucumber Crush

Beet Berliner Weisse

Beets, Rhymes, and Life

2015 Hibernal Dichotomous

Wee Shroomy

Golden Shroomy

Dark Old Ale

Appendix: Resources

Bibliography

Index