Brewing Local

This book provides a comprehensive look at the history and evolution of brewing in America, emphasizing local ingredients and unique styles. Brewing Local inspires modern brewers to innovate.

In Brewing Local, author Stan Hieronymous delves into the rich history of beer in North America, tracing its roots back to the indigenous peoples who brewed fermented beverages long before European colonization. Native Americans, such as the Apache and Pueblo tribes, crafted their own versions of beer using ingredients like corn. When European settlers arrived, they eagerly embraced local flavorings, experimenting with a variety of unique ingredients such as senna, chicory, and pawpaw. This early brewing landscape was diverse, with corn, wheat bran, and molasses serving as primary fermentables before barley became more widely adopted in the 1700s.

As the brewing industry evolved, immigrants brought their own traditions and techniques, particularly from Germany and the Czech Republic. This influx of knowledge paved the way for the Pilsner lagers that would dominate the market by the late 1800s. Yet, amidst the rise of large brewing companies, local brewers created distinctive styles that reflected their regional identities. Names like Pennsylvania Swankey and Kentucky Common highlight the creativity and adaptability of American brewers, who found ways to incorporate local ingredients into their craft.

In the modern era, Brewing Local showcases the resurgence of craft beer, particularly since the 1980s, as brewers explore the vast array of ingredients available to them. Hieronymous guides readers through the world of grains, hops, and even foraged ingredients, offering practical advice on sourcing and utilizing these elements. With recipes and insights into local brewing movements, this book empowers brewers to create unique beers that truly represent their geographical origins.