Using only ingredients grown or produced in New York, Evan and Emily Watson of Plan Bee Farm Brewery have made brewing their backup plan.
Butch Heilshorn and Alex McDonald, cobrewers at Earth Eagle Brewings of Portsmouth, New Hampshire, are giving their customers’ palates a more adventurous experience with beers that replace hops with other less common ingredients.
Scratch Brewing’s owner-brewer triumvirate is out to make very drinkable beer that uses local ingredients and tastes very regional.
Almanac Beer Company’s brewmaster, Jesse Friedman, is turning out sour beers that embrace diversity.
By letting the natural environment do its thing with his beers, Tyler Clark at The Libertine Pub has found a way to inexorably connect his wild ales with their source.
Golden Coast Mead’s CEO and Head Mead Maker Frank Golbeck enjoys the opportunity to specialize based off of local honeys.
For Brad Dahlhofer at B. Nektar Meadery in Ferndale, Michigan, reading about Papazian’s prickly pear mead was all the motivation he needed.
Owner David Myers has modeled Boulder, Colorado’s Redstone Meadery production facility after a craft-beer brewery.
At Canada’s Dageraad Brewing, Brewmaster Ben Coli is out to create a little piece of Belgium in British Columbia.