Locally Brewed: Portraits of Craft Breweries from America's Heartland
Format: PDF / Kindle (mobi) / ePub
In just the past 20 years, beer has been transformed from a "low-class" drink to a pluralistic, populist drink with the same stylistic diversity and caring craftsmanship as wine. One of the strongest hotbeds of this cultural shift is in the Midwest, where independently owned craft brewers focus on the creative, artisanal elements of the beer-making process. Locally Brewed explores these trends and the fun, fascinating, and unique details of each brewery, including label art, hand-pull designs, and of course the brews themselves.
This is a book that can be enjoyed by the “beer geek” and the casual imbiber alike, as it emphasizes the people behind the beer as well as the beers they brew. Special sidebars and pullouts show what makes each brewery special, weaving together the story of the indie beer movement, relevant to both small-town Midwesterners and big-city beer lovers.
beer. He was 16 years old and visiting his older brother in California, when he had a Mendocino Red Tail Ale. “I joke that it was the sip that changed my life,” Dave says. “But it really was—all of a sudden it opened up a whole new world to me.” When he was 19, Dave’s parents bought him his first homebrew kit. Dave Engbers and Mike Stevens were both born and raised in Grand Rapids, Michigan, and they both attended Hope College in Holland, Michigan, where they met. They worked for beer
3,000 barrels in 2012, and by 2013 it was underway with an expansion that would allow it to increase production to as many as 7,000 barrels. Doug says the increase in production won’t affect the plan to keep the beer close to home. “If we felt the need to go outside of the Midwest,” Doug says, “We’d build a new brewery, rather than ship across the country.” A Call to Make Good Beer Despite what anyone has said online, in the time since the brewery opened, it’s become “cool” that Metropolitan
But during the couple of years leading up to the opening, Scott had handed out 9,000 bottles of beer. He had created a lot of buzz. Three hundred and fifty people showed up for the soft opening for family and friends. More than 500 people came through the taproom the next day, Greenbush’s official opening. Three weeks later, during the Fourth of July weekend, Greenbush ran out of beer. Justin, Scott, and Jill realized they had to make beer, and a lot of it, and their subpar fermenters weren’t
Fennville It isn’t just apples and cider that Greg loves: he loves farms and farmers. Part of his model is to build a place that will support the local community of farmers, especially those who might not be able to get their product widely distributed otherwise. Greg bought a 48-acre farm that was previously an orchard. A developer had bought it to create a subdivision and had cut all the trees down. Greg plans to plant trees and have his own fruit, and eventually around 10 percent of
bluegrass band coming to pick up a case before going out on tour. After his scare, Larry decided to make it legal. In 1983 he started Kalamazoo Brewing Company, a homebrew store, where he sold supplies while getting his brewery together. He was ready to open in 1985, at 26 years old. He brewed 185 barrels the first year. “The beer wasn’t very good back then,” Larry laughs. “But we went from that to 216,000 barrels, in 27 years.” Any craft brewer will tell you it isn’t about size, but it is