Locally Brewed: Portraits of Craft Breweries from America's Heartland
Format: PDF / Kindle (mobi) / ePub
In just the past 20 years, beer has been transformed from a "low-class" drink to a pluralistic, populist drink with the same stylistic diversity and caring craftsmanship as wine. One of the strongest hotbeds of this cultural shift is in the Midwest, where independently owned craft brewers focus on the creative, artisanal elements of the beer-making process. Locally Brewed explores these trends and the fun, fascinating, and unique details of each brewery, including label art, hand-pull designs, and of course the brews themselves.
This is a book that can be enjoyed by the “beer geek” and the casual imbiber alike, as it emphasizes the people behind the beer as well as the beers they brew. Special sidebars and pullouts show what makes each brewery special, weaving together the story of the indie beer movement, relevant to both small-town Midwesterners and big-city beer lovers.
$30), and expanded capacity by using a park down the road from the brewery. Three Floyds calls the tickets “golden tickets,” and while you don’t have to eat through a chocolate candy bar to get one, they’re nearly as hard to come by as Wonka’s were—they’re sold online and gone in an instant. When tickets first went for sale, locals gave the brewery grief for selling them only online. The next year Three Floyds offered 1,000 tickets for sale directly from the brewpub. Within an hour of sales,
later you’re making it yourself,” Wiggs says. Beer aging in barrels; Aaron stands still for a moment; Wiggs and Cleetus, ready to mash in. Dark Horse’s brewers are wildly adventuresome and always experimenting. For the most part, Dark Horse beers are malt-forward—“really big, in-your-face style.” At the end of the day, Wiggs says, the brewers always make beers they like to drink themselves. The taproom allows them to try out some of their more experimental batches. While the brewery has
also hand-signed by Joe. Leah designed the 13-course beer pairing dinner in their tiny kitchen. They rented glasses and tablecloths. The beer was sold in handmade wooden crates that they hand-branded. Even the brander itself was made by a friend of Joe’s. It was the ultimate hand-crafted project. The idea was to sell a lot of the beer. Although the limited edition runs weren’t big—around 650 to 850 bottles per batch—Short’s hardly sold any, and it took more than a year and a half to eventually
his competitor’s the best.” Andres later told his wife, Mila, about the tasting. “Not only are these beers bland and boring,” he said, “but you can’t even tell them apart—not even the people who are supposed to know.” Andres points to Latin America’s rich food, history, and colorful web of cultural influences. “You can say a lot of things about Latin America, but you cannot say it’s boring,” Andres says. “When you think of Latin American beers and you think those are boring, there is a
fermenters and juice tanks. Future plans include a barrel room, a café, a formal garden and three caves: one for cider, one for cheese, and one for pork. “We want to be the Stone Barns of the Chicago area,” says Greg. “In 10 years we’d love to have a community of artisanal farmers and food producers in southwest Michigan who then can easily deliver to the major markets of Chicago, Grand Rapids, Detroit, and Indianapolis.” His focus is cider, but for Greg it’s about so much more. He even has