18 thoughts on “Local Ingredients

  1. I believe there is a Maryland local variety of rye, so double points for sourcing that. Are there local maltsters? That was my big question. I am sure there are local growers of hops. Hops seem to have a lower bar in terms of processing than malting. I want to make good on the idea of getting spent grains to local farms, too, as feed, since we don’t compost at present.

  2. I am currently running an experiment with the same recipe but two different 2 row bases, the winner will be used for about 20% of the beers I brew this year from a locally grown malt, all goes well and I’d like to bump that to 30-40%.

Leave a Reply

Your email address will not be published. Required fields are marked *