A Guide to Exploring Local Flavors Using Grown and Foraged Ingredients by Stan Hieronymus; Foreword by Dogfish Head Founder Sam Calagione
Boulder, Colorado • August 25, 2016—The growing hunger for locally sourced foods is not a trend that has been blind to beverages, including beer. And while Americans have been brewing 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 version of Brewers publications, Local brewing: American beer by Stan Hieronymus, introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts and shrubs flavor distinctive beers. The foreword is delivered by Dogfish Head Craft Brewery founder Sam Calagione, a lifelong enthusiast for using local and unique ingredients in beer.
Brewers use traditional, locally grown ingredients along with cultivated and foraged flora to produce beers that capture the essence of where they were made. In Local brewingHieronymus examines the history of the birth of distinctive American beers, visits farm breweries, and searches for plants and yeasts to learn how brewers use new ingredients to create distinctive beers.
“No one writing about beer brings as much insight, detail or revelation to the subject as Stan Hieronymus, and Local brewing may be his best work to date,” said Jeff Alworth, author, The beer bible. “Seemingly aimed at brewers looking to bring some local flair to their beer (which it delivers, in spades), it accomplishes something deeper. By linking beer to place and time, Hieronymus reintroduces us to the beverage we think we know so well. It’s one of the few books that can make you think about beer.
“You might be happy just to buy it [Brewing Local] for valuable information on a wide range of unusual botanicals and how to use them in beer,” said Randy Mosher, author, Beer Tasting. “But once you start reading, you’re taken on an unexpected journey, eventually finding yourself deep inside the minds of the people making some of the most exciting things in beer today.”
Hieronymus is a professional journalist and homebrewer who has been making beer his beat since 1993. Author of hundreds of articles for periodicals and editor of Realbeer.com, Hieronymus wrote Brew like a monk (2005), Brew with wheat (2010) and For the love of hops (2012) for Brewers Publications and has contributed to several other publications, including 1001 beers to taste before you die. His travels have taken him to breweries in every state of the United States as well as behind the scenes at internationally renowned 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 lasting value for home and professional brewers and 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, home brewers and beer lovers.
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Contact: Abby Berman Cohen (on behalf of the Brewers Association), 646-695-7044.
About the Brewers Association
The Brewers Association is the nonprofit trade association dedicated to America’s small, independent brewers, their beers, and the community of brewing enthusiasts. The Brewers Association (BA) represents over 70% of the brewing industry and its members make over 99% of the beer brewed in the United States. The BA organizes events, including the beer world cup℠, Great American Oktoberfest®, Craft Brewers Conference and BrewExpo America®, SAVOUR℠: An American Craft Beer and Dining Experience, Homebrew Con, National Homebrew Competition and American Craft Beer Week®. The BA publishes The new brewer® magazine and its Brewers publications is the largest publisher of contemporary brewing literature relevant to today’s craft brewers and home brewers.