Home brewers are growing their own.
Making beer at home is equal parts chemistry, hard work, and American tradition. We’ve been fascinated by the stories of homebrewers who grow their own hops and, if they have room, their own barely for malting.
Home made beer always carries a certain “terroir,” that oft-used term to describe wine and other foods’ local flavors, coming from soil and climate conditions, even the space in which it was brewed. We’ve met homebrewers who used fruits and berries, herbs, and chiles from their own organic gardens to flavor their beers in ways that made them especially unique. (more…)