Sustainability-minded beer aficionados will be pleased to hear that local, sustainable and delicious (in all senses of the word) will be making its way into suds brewed near you. A few weeks ago, I spotted a piece on Civil Eats on how organic hops, previously only available from international sources, are starting to come our way from the Pacific Northwest. Some contractual complications, as well as a steep learning curve to make the transition from local to organic are in the mix, but many stakeholders seem up to the challenge.
This week I caught an article that traces the farm to table movement – not in terms of protein, produce, or legumes – but in terms of grains, which are getting brewed and fermented into an all-local beer. These two articles are a cool reminder of how farmers, brewers and consumers can positively affect a product’s supply chain so that everybody involved benefits.
Posted by: Chefs Collaborative