Brewing Local: American-Grown Beer

Brewing Local: American-Grown Beer

by Stan Hieronymus

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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, and shrubs flavor distinctive beers. A catalog of over 170 different ingredients describes the aroma and flavor influence they have on beer. Brewing Local includes 22 recipes from nationally recognized craft brewers and homebrewers.

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Product Details

ISBN-13: 9781938469374
Publisher: Brewers Publications
Publication date: 10/07/2016
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 350
File size: 6 MB

About the Author

Stan Hieronymus is a professional journalist and amateur brewer who has made beer his beat since 1993. The editor at, Stan has written hundreds of articles for periodicals, written Brewing with Wheat (2010), Brew like a Monk (2005), and For the Love of Hops (2012) for Brewers Publications and 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 country as well as behind the scenes in internationally famous breweries such as De Sint-Sixtusadij Westvleterten and Private Weissbierbrauerei G. Schneider & Sohn. Hieronymus lives in St. Louis, Missouri with his wife, Daria.

Table of Contents

Table of Contents



Introduction: The Importance of Being Local

Part I – Local, Now and Then

1 Beer From a Place

2 Tiswin to Choc

3 King Corn

Part II – Where Beer Is Grown

4 Cultivating Beer

5 Foraging for Beer

6 Foraging for Yeast

Part III – From Farms, Gardens, Fields, and Woods

7 Grains

8 Trees

9 Plants

10 Roots

11 Mushrooms

12 Chiles

Part IV – Brewing Local

13 History + Local = Recipes

Le Pamplemousse Enorme

1835 Albany Ale

Kentucky Common

Your Father's Mustache

Indigenous: All-American Chile Corn Lager

The Great Pumpkin Ale

Rosemary Pumpkin Belgian Ale

Sweet Potato Ale

D.A.M.'s Bloom BRU Kölsch

Our Mother the Meadow

Single Tree: Hickory

Dead Leaves & Burdock

Birch Sap Black Bière de Garde

Paw Paw

Pecan Porter

Cucumber Crush

Beet Berliner Weisse

Beets, Rhymes, and Life

2015 Hibernal Dichotomous

Wee Shroomy

Golden Shroomy

Dark Old Ale

Appendix: Resources



Customer Reviews