NPR’s Alistair Bland recently posted about ways that some craft brewers are creating decidedly local flavors in their beers:
Last week, Aaron Kleidon went for a walk in the Illinois woods and returned with a bag of lotus seeds. The seeds were bound not for his dinner plate, but for his pint glass.
In a few months, Kleidon will have lotus-flavored beer at the small brewpub , which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms.
Why, you may ask, would anyone want to add strange seeds and mushrooms to their beer? The answer is to create a taste of place. It’s a concept long recognized by and winemakers, who call it terroir, but is mostly absent from the craft of brewing.
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