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» » Ingredients - Local and ExoticThe Featured Topic for this month is Ingredients - Local & Exotic which looks at the many ingredients that brewers can use beyond the traditional hops and barley.
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Craft brewers hated adjunct beers and told everyone willing to listen. They derided beers made with rice and corn, claiming they cheapened the industrial lagers they were used in. Opposition to adjuncts helped define an early era of craft beer. Then that all changed.
There is a regionality to food, from sodas, to chilis, BBQ and beyond. Finding local flavors that either go into or compliment a beer can help forge deeper connections with local drinkers and bring others into the fold.
One such brewery that is accomplishing this goal is Fullsteam in Durham, North Carolina. Founder Sean Lilly Wilson spoke to All About Beer editor John Holl about ingredients he has used, including pawpaw.
Pickle beer helped build Martin House Brewing. Located near downtown Fort Worth, the brewery recently celebrated its tenth anniversary, during which time it has grown to become one of the largest independent breweries in Texas and the largest self-distributor. The brewery makes the usual suspects, including an IPA, a Pils, and being the Lone Star State, a Bock of course. But it was a simple and unsuspecting collaboration with a location pickle brand that really helped Martin House grow.
There are endless ingredients available to brewers these days, from fresh fruits and herbs, to candies, salts, coffee, and more. Tea is a fascinating ingredient, but not often used by brewers. It can bring depth of flavors to nearly every style and the varieties in the tea realm bring unexpected character to the glass.