Table of Contents Acknowledgments Foreword Introduction: The Importance of Being Local Part I - Local, Now and Then 1 Beer From a Place 2 Tiswin to Choc 3 King Corn Part II - Where Beer Is Grown 4 Cultivating Beer 5 Foraging for Beer 6 Foraging for Yeast Part III - From Farms, Gardens, Fields, and Woods 7 Grains 8 Trees 9 Plants 10 Roots 11 Mushrooms 12 Chiles Part IV - Brewing Local 13 History + Local = Recipes Le Pamplemousse Enorme 1835 Albany Ale Kentucky Common Your Father's Mustache Indigenous: All-American Chile Corn Lager The Great Pumpkin Ale Rosemary Pumpkin Belgian Ale Sweet Potato Ale D.A.M.'s Bloom BRU Kolsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Biere de Garde Paw Paw Pecan Porter Cucumber Crush Beet Berliner Weisse Beets, Rhymes, and Life 2015 Hibernal Dichotomous Wee Shroomy Golden Shroomy Dark Old Ale Appendix: Resources Bibliography Index
