Local Beer for Localvores
 Sean Lawson, fellow Localvore, is offering a locally
brewed beer for the Summer 2007 Eat Local Challenge for
those of you interested in quaffing a product
produced closer to home. Sean is taking requests for
special batch of “Mad River Localvore Homebrew.”
Here is the scoop: Sean’s
will be homebrewing a local beer for the challenge….keep in mind it will be produced locally,
but will not utilize all local ingredients. It will be
available for barter in 12 oz bottles and 22 oz bottles. Sean will take orders by email - click here
to contact him by e-mail. He will work out a barter
arrangement on a one-by-one basis, depending on what you
have to offer. If you are interested in sourcing beer
ingredients, read on!
Now for a rundown on what will and will not be local
in Sean's Homebrew:
I have a special batch of 'Localvore Harvest Ale'
(amber in color) available for the challenge. It
includes a mix of malted barley, oats, wheat, and VT
grown raw barley, with my homegrown Willamette hops, and
my house American ale yeast. I have 12 oz and 22 oz
bottles in very limited supply. The last chance to
barter or swap will be at the Farmer's Market this
Saturday morning 9/15. It will not be available after
that time. Please visit the MRV Localvore website for
more details about my homebrew and what ingredients are
local and not. Please email me at lawsonsfinest at
inbox.com with your requested amount and what you'd like
to barter. Local foods (canned or fresh) are my first
choice for swapping. I also have some raw barley left
from Tio Grain Farm (Shoreham, VT) that I am willing to
share at no charge.
 Malted Barley from Vermont is not available on a
retail basis. First, limited quantities of two and six
row barley are grown in Vermont. Most are for animal
feed. Barley for brewing beer must meet stringent
guidelines on its qualities in order to then be malted –
the next challenge! Malting is a process in which the
grains are germinated under closely controlled
temperature and moisture conditions and then carefully
kiln dried, without roasting the grains. It is done on
an industrial scale and cannot be ordered up in small
batches.
Wolaver’s Organic beers (Otter Creek Brewing,
Middlebury, VT) has tried for years to source an organic
Vermont barely and have it malted by a commercial
facility, but they have not been able to successfully
obtain the quantity and quality of Vermont grain
required for their year-round production.
Cheers!
PS Some of you might know Sean as the
naturalist at Mad River Glen. |
