Stan Hieronymus

Brewing Local (eBook, ePUB)

American-Grown Beer

• Format: ePub

Produktbeschreibung

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, and shrubs flavor distinctive beers. A catalog of over 170 different ingredients describes the aroma and flavor influence they have on beer. Brewing Local includes 22 recipes from nationally recognized craft brewers and homebrewers.

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Produktdetails

• Verlag: Brewers Publications
• Seitenzahl: 350
• Erscheinungstermin: 7. Oktober 2016
• Englisch
• ISBN-13: 9781938469374
• Artikelnr.: 45698598

Autorenporträt

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