A Guide to Exploring Local Flavor Using Cultivated and Foraged Ingredients by Stan Hieronymus; Foreword by Dogfish Head Founder Sam Calagione
Boulder, CO — The growing hunger for locally sourced food is not a trend that has been blind to beverages, beer included. And while Americans have brewed beers using native ingredients since pre-Columbian times, a new wave of brewers has always been at the forefront of the locavore movement. The latest release from Brewers Publications, Brewing Local: American-Grown Beer by Stan Hieronymus, introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts and shrubs flavor distinctive beers. The foreword is delivered by Dogfish Head Craft Brewery founder Sam Calagione, a longtime enthusiast for using local and unique ingredients in beer.
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, 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 distinctive beers.
“No one writing about beer brings as much insight, detail or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date,” said Jeff Alworth, author, The Beer Bible. “Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. It’s one of the few books with the capacity to make you think anew about beer.
“You could be happy just buying it [Brewing Local] for the valuable information on a wide range of unusual botanicals and how to use them in beer,” said Randy Mosher, author, Tasting Beer. “But once you start reading, you get swept away on an unexpected journey, ultimately ending up deep inside the minds of people doing some of the most exciting things in beer today.”
Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The author of hundreds of articles for periodicals and editor at Realbeer.com, Hieronymus wrote Brew like a Monk (2005), Brewing with Wheat (2010) and For the Love of Hops (2012) for Brewers Publications and has 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 U.S. as well as behind the scenes in internationally famous breweries such as De Sint-Sixtusadij Westvleterten and Private Weissbierbrauerei G. Schneider & Sohn.
Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.
Watch and learn more on the Brewers Publications website.