There’s no end to the creativity that can be inspired by the use of non-traditional ingredients in the already highly innovative brewing industry. Whether the use of a botanical is inspired by its prevalence in a certain region or it is specifically sought out by a brewer that knows it’s the perfect final ingredient for their new brew, botanical ingredients will add huge variety to the craft beer landscape.
By directly controlling the production of ingredients like hops and grains, farm breweries can produce beer offerings that cannot be had anywhere else.
From the Mid-Atlantic to the Arizona desert, the seeds of beer agriculture are growing, putting craft beer at the center of the “going local” movement that extends far beyond the breweries themselves.
New York farm breweries don’t have to be tucked away on a country road, they just have to use ingredients grown exclusively in the state.
Foraging is often thought of as something that happens in the woods or quiet farm fields, but craft brewers are hitting cities to explore urban foraging for beer ingredients.
The Fresh From Florida seal isn’t just for oranges anymore. Florida craft breweries who use locally-grown produce are earning the designation too.
Here’s a look at how six Northern California breweries are crafting conscious, sustainable beers, and why they do it.
The ever changing and evolving brewing culture in the United States has taken the cask conditioned-beer tradition and put its own spin on it. American brewers are more likely to add creative or experimental ingredients to the cask, such as fruit, wood, herbs and spices.
Back Home Beer brings to life Iranian and Middle Eastern ingredients and flavors, and celebrates the communal joy of brewing and bonding with one another over beer.
As breweries increasingly consider craft beer’s environmental impact, many are turning toward more sustainable ingredients to reduce their footprint.
