The original intent of this blog was to explore the state of brewing and distribution within the United States. Over the course of 2013, I sampled beer from each state — in the order the state joined the union — while exploring the history of brewing within the state at its conception. Once that project was completed, the blog went somewhat stagnant as I took a year off and considered what to do next.
We are now in 2015, two years beyond the start of that original project, and it is time for the blog to take a new direction. This year I intend to explore the ingredients that are used in the beer making process. It is not uncommon these days to encounter beer with strange ingredients botrytis infected grapes in Dogfish Head’s Noble Rot, or the Banana and Peanut Butter used in Rogue’s Voodoo Doughnut. These ingredients deviated a long way from the original Bavarian Beer Purity Law that required all beer to be made with only barley, hops and water (yeast was added to the law when it was discovered).
I intend to explore some of these unique ingredients and how they effect the character and flavor of the beer, while also learning more about tasting beer to better recognize, distinguish, and enjoy the unique flavors the various ingredients bring to each brew.
I hope you will join along on this years exploration. The first post, which will appear in the next week or two will focus on one of the core ingredients of beer.