Local sourcing is an increasingly mainstream priority for restaurants, chefs and almost anyone producing food or beverages. But itâ€™s not such an easy proposition for craft brewing. Unlike butchers who know their pig suppliers or jam makers who know their berry farmers, craft beer makers have a hard time finding local sources of hops and other beer ingredients.
â€œEveryone talks about local beer, but probably only the water and the brewer are local,â€ said Robby Crafton, brewer at Big Alice Brewing, during the recent Brewerâ€™s Choice event at New York Cityâ€™s Beer Week.
Truly local beer is hard to make. This is not the brewersâ€™ fault. Blame it on a regionalized agriculture system that has centralized areas of grain production and processing.
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