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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Stan Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The editor at Realbeer.com, Stan has written hundreds of articles for periodicals, written Brewing with Wheat (2010), Brew like a Monk (2005), and For the Love of Hops (2012) for Brewers Publications and contributed to several other publications, including 1001 Beers You Must Taste Before You Die. His travels have taken him to breweries in every state in the country as well as behind the scenes in internationally famous breweries such as De Sint-Sixtusadij Westvleterten and Private Weissbierbrauerei G. Schneider & Sohn. Hieronymus lives in St. Louis, Missouri with his wife, Daria.
Inhaltsangabe
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 Kölsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Bière 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
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 Kölsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Bière 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
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