Should the next “magic ingredient” in your beer be hops you grew yourself, basil from your garden, or yeast collected from your neighbor’s pear tree? There was a time when most of the beer brewed in America was made in people’s homes, and much of it using ingredients found nearby. Beers made with such ingredients, ones that somehow became labeled as nontraditional, expand our understanding of what beer can be.
About Stan Hieronymus
Stan Hieronymus is a lifelong journalist who has been writing about all aspects of beer and brewing for almost 25 years. His forthcoming book from Brewers Publications, Brewing Local, will be available in September. Feel free to ask him to a sign a copy of Brew Like a Monk, Brewing With Wheat or For the Love of Hops if you see him at the upcoming Homebrew Con.
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