{"id":112436,"date":"2022-08-22T06:44:12","date_gmt":"2022-08-22T12:44:12","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=112436"},"modified":"2022-12-08T16:47:47","modified_gmt":"2022-12-08T23:47:47","slug":"the-localization-of-beer-marches-on","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/full-pour\/the-localization-of-beer-marches-on","title":{"rendered":"The Localization of Beer Marches On"},"content":{"rendered":"

\u201cThe adventure offered by following the guidance of medicine men and women, ancient homebrewers, and our farming ancestors\u2014all the while taking divergent paths to find surprising new flavors\u2014is the intoxicating heart of why we make beer.\u201d\u2014Scratch Brewing Company, <\/em>The Homebrewer\u2019s Almanac<\/p>\n

Nearly 10 years ago, Scratch Brewing Company<\/a> set out to make beer with ingredients from the land in a way that modern American craft brewing hadn\u2019t seen much of before: locally sourced not as a limited offering, but as principle. \u201cCarrying on the heritage of ancient traditions brings us closer to the long life cycle of the plants we briefly live with side by side,\u201d the Scratch team declared in The Homebrewer\u2019s Almanac<\/em><\/a>.<\/p>\n

Since then, more craft breweries have launched with a similar daily mantra of creating consciously and locally. For these brewers, \u201clocal\u201d isn\u2019t a seasonal trend\u2014it\u2019s a culture. So why do they bother foraging in the forest, purchasing fresh produce, or growing their own? Here\u2019s a look at how six Northern California breweries are crafting conscious, sustainable beers, and why they do it.<\/p>\n

The Good Wolf Brewing Company<\/h2>\n

\"mushroomTruckee, Calif. teeters on the edge of the snowy Sierra Nevada mountains and Nevada\u2019s high desert. Conifers crowd one side, shrubs speckle the other. Moving from the outdoors into The Good Wolf Brewing<\/a>\u2019s flora-filled taproom is like crossing a seamless threshold from one space into another.<\/p>\n

It\u2019s not just for show. The Good Wolf\u2019s Forest Beer program combines locally sourced and ethically foraged ingredients with grain from nearby maltster 40 Mile Malt<\/a> \u201cto represent the unique terroir of the Tahoe National Forest,\u201d explains brewer Neil Moroney. Each glass attempts to offer the full sensory experience of hiking through the forest and every forage is an opportunity to be curious and responsible stewards of the land.<\/p>\n

Take Needle & Resin, for example: a black lager with fresh pine tips. Or Dirt Candy, a springtime ale brewed with foraged and locally cultivated mushrooms. Forest Beers combine seasonality with creative flavor combinations for a final product that\u2019s unique to the rugged Reno-Tahoe terroir.<\/p>\n

\u201cForest Beer is a love letter to our moment in place and time,\u201d owner Matt Petyo says\u2014a way to explore the transitory experience of being alive. He hopes to share this experience with his community by using \u201cthe universal language of flavor to inspire a joyful connection with the world around us.\u201d<\/p>\n

Mindscape Fermentations<\/h2>\n

Consciously creating is the foundation of what Lauren Price, Charlotte Crott, and Lauren Houston do at Mindscape Fermentations<\/a> in Rocklin, Calif. These three women decided to put a spin on the craft beer industry by focusing on sustainability and health consciousness with an emphasis on probiotics.<\/p>\n

Much like how every individual\u2019s gut microbe is unique to what that person consumes, Mindscape\u2019s makeup is fueled by its surrounding environment\u2014and Rocklin\u2019s Mediterranean climate (and proximity to farms and orchards) is ripe for hyper-local brews.<\/p>\n

\u201cWhen peaches are in season, you might see a fermented peach hot sauce, a peach chutney on our charcuterie plates, peach kombucha on tap, and maybe even a peach sour beer fermenting in the tanks,\u201d Lauren Houston proposes. \u201cConsuming seasonal, local ingredients dates back centuries and is really what your body thrives on and craves.\u201d<\/p>\n

\u201cWe want to have intention with everything we touch, feel, taste, and put out into the world,\u201d Houston continues. Tangibly, Mindscape accomplishes this by showcasing its region\u2019s soft and clean water profile, producing food fermentations with only the natural yeast and bacteria found on fresh ingredients, and using the bokashi method of composting.<\/p>\n

By \u201chaving beneficial microbes as the core of our creations,\u201d Houston says, \u201cwe hope to perpetuate well-being in our community and in the environment.\u201d<\/p>\n

Ruhstaller Farm<\/h2>\n

\u201cFarming is hard work,\u201d a heartfelt manifesto<\/a> explains on Ruhstaller<\/a>\u2019<\/u>s website, \u201cbut we haven\u2019t found anything to replace how it makes us feel.\u201d<\/p>\n

The team was determined to grow hops in tribute to Ruhstaller\u2019s namesake, the foreman of a turn-of-the-century brewery when Sacramento was one of the largest hop-growing regions in the world.<\/p>\n

\u201cPeople are excited about different varieties of hops, but no one ever talks about where those hops grow,\u201d general manager Jan-Erik Paino laments. Ruhstaller, based in Dixon, Calif., even crafted a beer with homegrown hops called \u201cDoes It Matter?\u201d Of course, it matters.<\/p>\n

Beyond hops, the brewery takes advantage of its surrounding agricultural abundance by keeping track of when crops go into production. One example is a beer brewed with lavender from nearby Araceli Farms. Historically, \u201cbeer being local was always about where the factory was, not the ingredients,\u201d which Paino believes is a missed opportunity.<\/p>\n

Ultimately, Ruhstaller\u2019s mission is to leave things better than they were found with as little intervention as possible. \u201cNurturing and taking care of the land is more about what you don\u2019t <\/em>do than what you do,\u201d Paino says. \u201cWe have three rules: explore, respect, and hug your mother.\u201d That\u2019s how to make the world a better place\u2014along with keeping chickens out of the brewery.<\/p>\n

Fox Tale Fermentation Project<\/h2>\n

Before the tech campuses and STEM graduates of Silicon Valley, there were the orchards and cannery workers of The Valley of Heart\u2019s Delight. Some of those workers included the Mexican grandparents of Felipe Bravo, cofounder of San Jose\u2019s Fox Tale Fermentation Project<\/a> with Wendy Neff.<\/p>\n

\u201cThis is not my history,\u201d Bravo says of Silicon Valley. Rather, Bravo and Neff intend to \u201clook past the current landscape of buildings and tech, and reach back out to the farmers, growers, and local community that still embrace local and sustainable food\u201d in an effort to merge culinary concepts with beer brewing.<\/p>\n

Collaboration is the key ingredient here; Fox Tale is first and foremost a community space. Its main inspiration is the Bay Area\u2019s cultural diversity, and Bravo and Neff aim \u201cto create products that reflect the real face of this area,\u201d ranging from specialty fermented foods to projects with nearby breweries.<\/p>\n

One example is a mixed fermentation saison conditioned on San Jose-grown Japanese ume plums, brewed in collaboration with Salinas-based brewery Yeast of Eden. Another is a beer made with Admiral Maltings malt and beets from a neighboring farm.<\/p>\n

\u201cThere is a special relationship and flavor we experience when using local ingredients that wouldn\u2019t be the same if sourced elsewhere. It feels powerful to support farmers and maltsters in our area,\u201d Bravo says.<\/p>\n

Mad Fritz Brewing Company<\/h2>\n

Upon first glance at Mad Fritz Brewing<\/a>\u2019<\/u>s whimsical bottles and origin story, one might expect a focus on grape-based liquids. Heavily influenced by their region\u2019s wine industry, cofounders Whitney Fisher and Nile Zacherle make beer from scratch through the lens of a winery\u2014as a reflection of the ingredients, not the recipe. \u201cGrains are the grapes of beer,\u201d Zacherle muses.<\/p>\n

The St. Helena brewery\u2019s Terroir Series is an expression of how beer is grown rather than produced. Napa Ale, brewed with 100 percent Napa Valley barley, hops, and spring water, \u201cis a testament to the many people it takes to grow truly local beer,\u201d Zacherle says\u2014from growing and harvesting to malting, brewing, and fermenting.<\/p>\n

\u201cWe have plenty of commodity-derived beers, and while they are good and enjoyable, they do not help promote local\/young farmers or take beer as a product to the next level,\u201d he continues. Mad Fritz\u2019s main goal is to show how ingredients drive flavor, and Napa Valley farmers are an integral part of that mission.<\/p>\n

Zacherle argues that locally grown really is the best trend. \u201cWe need space and opportunity for farming in our local communities. The more we can build infrastructure in communities to assist each other in the goal of growing local, the further we can go.\u201d<\/p>\n

Humboldt Regeneration Brewery & Farm<\/h2>\n

\"climbingAs the owner and brewmaster of the first California brewery<\/a> to make a 100 percent house-grown and -malted beer since Prohibition, Jacob Pressey knows a thing or two about growing beer.<\/p>\n

The idea for Humboldt Regeneration was an \u201ceducational, sustainable farm that happens to have a brewery on it,\u201d Pressey says in a clip on the website. Even the distribution of its beer aligns with local farming\u2014instead of a CSA, regulars can participate in its Community Supported Brewery growler program for fresh weekly refills.<\/p>\n

In a mission to \u201craise awareness about the importance of re-localization of our food system and to promote regenerative agriculture,\u201d Humboldt Regeneration grows hops (including regional heirloom varietals that trace back to the 1800s), malts homegrown barley, and ferments non-traditional Belgian sours with wild-sourced and harvested bacteria (alongside a few non-wild ales). Pressey has also been blending in-house barrel-aged malt vinegar since 2012.<\/p>\n

Having studied soil science and alternative agriculture at Humboldt State University, Pressey is passionate about sustainable food systems. \u201cSupporting a diverse local food system is one of the best ways an average person can help us move toward a post-carbon world,\u201d he says. \u201cThe more types of foods and products that are produced in a bioregion, the more resilient that community will become.\u201d<\/p>\n

Localization, Nationally<\/h2>\n

From social responsibility to superior flavor, these Northern California breweries have various motivations for localizing ingredients. The one thing they have in common, however, is that they don\u2019t see any reason not <\/em>to.<\/p>\n

Todd Boera, cofounder of Fonta Flora Brewery<\/a> in North Carolina, puts it plainly: \u201cCraft beer is not fast food. A beer brewed in North Carolina should not be made with the same ingredients as a beer brewed in California.\u201d<\/p>\n

Furthermore, while he recognizes that breweries operate for many different reasons, he agrees that it\u2019s hyper-local or bust. \u201cWhy wouldn\u2019t a business choose local over everything? If not made with local ingredients, I really don\u2019t see the point in doing it at all.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Here\u2019s a look at how six Northern California breweries are crafting conscious, sustainable beers, and why they do it.<\/p>\n","protected":false},"author":7566,"featured_media":112441,"sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[676,4812],"tags":[],"class_list":["post-112436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-picks","category-full-pour"],"acf":[],"yoast_head":"\nThe Localization of Beer Marches On - CraftBeer.com<\/title>\n<meta name=\"description\" content=\"Here\u2019s a look at how six Northern California breweries are crafting conscious, sustainable beers, and why they do it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Localization of Beer Marches On\" \/>\n<meta property=\"og:description\" content=\"Here\u2019s a look at how six Northern California breweries are crafting conscious, sustainable beers, and why they do it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\" \/>\n<meta property=\"og:site_name\" content=\"CraftBeer.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CraftBeers\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-22T12:44:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-08T23:47:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20220819141356\/dirt-candy-foraged-beer-in-woods-1200x630-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emma Schmitz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@craftbeerdotcom\" \/>\n<meta name=\"twitter:site\" content=\"@craftbeerdotcom\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\"},\"author\":{\"name\":\"Emma Schmitz\",\"@id\":\"https:\/\/www.craftbeer.com\/#\/schema\/person\/c6bad7324e4185a7ac414ae12c17046c\"},\"headline\":\"The Localization of Beer Marches On\",\"datePublished\":\"2022-08-22T12:44:12+00:00\",\"dateModified\":\"2022-12-08T23:47:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\"},\"wordCount\":1640,\"image\":{\"@id\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cdn.craftbeer.com\/wp-content\/uploads\/20220819141356\/dirt-candy-foraged-beer-in-woods-1200x630-1.jpg\",\"articleSection\":[\"Editor's Picks\",\"Full Pour\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\",\"url\":\"https:\/\/www.craftbeer.com\/editors-picks\/the-localization-of-beer-marches-on\",\"name\":\"The Localization of Beer Marches On - 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