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Explore Local Flavor Using Cultivated and Foraged IngredientsAmericans 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. These days they use not only both locally-grown, traditional ingredients, but 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 ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.Endorsements:No one writing about beer brings as much insight, detail, or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date.
About the Author
It's been 24 years since my wife, Daria Labinsky, and I left our previous jobs as newspaper editors to see the country and some of the world beyond. Writing about beer was not part of the plan. Neither was writing books, but here we are.
The four most popular - "For the Love of Hops," "Brewing with Wheat," "Brew Like a Monk" and "Brewing Local" - deal primarily with the how and why of brewing. As a journalist, I'm a bit obsessive about providing details not reported elsewhere and the most up-to-date thinking about whatever topic I am writing about.
New Glarus Brewing brewmaster Dan Carey once told me I was like the television detective Columbo, saying, "You are leaving, then there is always one more question."
Not all the answers I get make their way into books, so as well as writing for a variety of magazines I comment on the importance of the "beer from a place" at www.appellationbeer.com.
