08 August 2016
From the Brewers Association:
About the Book
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, nuts, and shrubs flavor distinctive beers.
About the Author
Stan Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The editor at Realbeer.com, he’s written hundreds of articles for periodicals, written Brewing Local (2016), For the Love of Hops (2012), Brewing with Wheat (2010) and Brew like a Monk (2005) for Brewers Publications and contributed to several other publications. 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.