<body> eat local challenge: The Beer Report <body>

Wednesday, August 02, 2006

The Beer Report

So I finally got off my butt and made the call to Otter Creek to get the skinny.

I talked to one of the guys over in brewing and he said that basically there's not enough/any barley growing in VT to be useful to commercial brewing. In addition, all the commercial hops grown in the US are in the Northwest. He also pointed out that Wolavers would probably be the worst situation as they have to get organic hops from Europe.

He said to check with small home-brewers etc, which maybe I'll do. He also said it would be possible to homebrew maybe a Wit/Wheat beer using only local ingredients as we do have wheat and some small hops patches. But commercially, it's a wash.

Guess it's time for me to start making a batch of hooch.



At 10:29 PM, Anonymous angela said...

anyone researched sunshine vodka? i can take that one on since i'm so fond of the cocktail.

At 12:18 PM, Anonymous Anonymous said...

Just called them. He said "The grain comes from our co-op of farmers in the midwest."

Probably a similar issue as with beer. Barley is pretty much the preferred grain for making booze and VT might not be the right client.

At 2:17 PM, Anonymous Zach Ewell said...

For anyone interested, i'd be happy to show them how to malt local grains. I do it in my basement w/ gleason's wheatberries and lazor's corn. I haven't done an all-local all-grain batch yet but using the local grains (and some local squash) in a partial-mash has produced good tasting brews so far. You can find malting instructions online too - you really just need a cool place (below 55 or so) some buckets to spare (city mkt gives away tofu buckets) and some grains. Still haven't tried barley. Lazor's got some i think.


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