Craft Brewers Want A Taste Of Place

SpoonFed: Via NPR

Why, you may ask, would anyone want to add strange seeds and mushrooms to their beer? The answer is to create a taste of place. It’s a concept long recognized by chefs and winemakers, who call it terroir, but is mostly absent from the craft of brewing.

This approach challenges the placelessness of mainstream brewers, who mostly use the same ingredients grown in the same places — barley from the Great Plains and hops from the Pacific Northwest.

In a few months, Kleidon will have lotus-flavored beer at the small brewpub Scratch Brewing Company, which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms. [...] read more

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