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Forget Barley And Hops: Craft Brewers Want A Taste Of Place
Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi from their backyards and backwoods. It's a challenge to 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.
Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi from their backyards and backwoods. It's a challenge to 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.
Source: NPR
Posted on: Thursday, Nov 07, 2013, 7:50am
Views: 1141
Posted on: Thursday, Nov 07, 2013, 7:50am
Views: 1141
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