Local ingredients other than water.

There are a number of beers in MI made with local malt, hops, and even locally captured and cultured yeast. Some beers are made with all 4.

 

Although hops and barley can be grown in most temperate conditions, good brewing hops and barley come from small, highly favoured locations where climate and soil are optimal.A location good for hops isn't going to be good for barley and vice versa.So "local" for most of us doesn't imply quality ingredients.
Many brewers showcase local malt, particularly in East Anglia and a few hop growers brew small quantities to showcase their hops.
My local brewery uses East Anglian malt and Worcester whole hops , neither more than two hours away by road and the results are as good as it gets.

 

There is this "10km bier" which is made with ingredients grown not more than 10km away from the brewery.. http://www.br.de/mediathek/video/sendungen/unser-land/regionales-bier-100.html it is good stuff.

 

Some places making stouts with local coffee suppliers. Most turned out excellent.

 

There are a few (smaller) Pittsburgh area brewers that have boasted using local ingredients, the most recent of which is Hitchhiker's Keystone Amber Ale, using malt from Deer Creek Malthouse, which grows and malts "high quality barley, wheat, rye, and other grains, bringing truly local character and innovation to the craft beverage tradition."

There are a number of businesses with combinations of "deer" and "creek" locally and I initially assumed this was one such place; googling it just now reveals it's outside of Philly. Surely locals breweries work with them, but their website isn't overt about partners, that I can find.

Think Troegs does something akin to this too, with local Sunny Brae Farms for their wet hop. Pumpkins for their Master of Pumpkins are local--think a bunch of their stuff is localish. and good.

 

"Joe Sixpack" has an article earlier this year about the Deer Creek Malthouse - which was further discussed in a MidAtlantic thread. The only breweries mentioned are Earth, Bread + Brewery and Troegs.

 

Really nice job NYS is doing to encourage producing local raw ingredients and more farm breweries.

Plan Bee is a brewery in my area, Mid Hudson Valley, that uses all local ingredients, including his own hops, honey, and flavor additions.

 

Since then

https://www.facebook.com/permalink.php?story_fbid=440707519470198&id=188091201398499

 

I've had beers with local backyard hops and from a hop farm less than 20 miles away. I've had beer made with malt from a maltster less than 50 miles away. A river runs through my town with some pretty nice water. A local brewery specializes in open fermentation with our local microflora. I have a pretty good brewery across the street and a dozen in walking distance. Lucky to live in one of beer's epicenters.

 

Fonta Flora has brewed beers with locally grown fennel, kiwi, paw paw fruit, plums, spearmint, beets, strawberries, cherries, dandelions, sprite melon, bee balm, walnuts, green tomatoes, basil, honeysuckle, blue oyster mushrooms, hickory wood, hazelnuts, blackberry honey, lemon balm, corn, sorghum seeds and juice, as well as of course hops, rye, wheat and barley. I'm sure I'm leaving some out, but you get the idea. Btw, they've only been open for 2 years.

 

That's pretty local.

 

I've had @JackHorzempa's homebrew, and he grows his own hops!

 

Colorado has a beer called "Colorado Native" (lager?), brewed by AC golden (owned by Coors). It's made with 100% Colorado ingredients. I think the "native" line also has an IPL now as well.

The hops are mostly grown on the "western slope" agricultural area which is on the other side of the rocky mountains from Denver. (4-5 hour drive IIRC)

 

Just wondering, what is hilarious about this?

Many breweries in the US are picking up the Belgium traditional of spontaneous fermentation with local yeast and bacteria instead of commercial pitches. Here's a thread that's a couple of years old. I'm sure the list has expanded significantly since.

http://www.beeradvocate.com/community/threads/coolships-in-the-us.110807/

 

Sly Fox in the recent past has brewed beers using Deer Creek malt; I drank those beers at the Sly Fox brewpub.

Right now they are serving a beer using malt from another local source:

Circle of Progress Pale
This lightly hopped pale ale is a truly sustainable beer. Brewed with local PA barley grown by Two Particular Acres in Royersford, malted by Double Eagle Malting in Huntingdon Valley, mashed by Sly Fox, then returned to the soil to enrich next year's barley crop.

12.5 OG | 38 IBUs | 5.25% ABV

On tap @: Phoenixville & Pottstown

Cheers!

 

Shaun Hill uses a lot of local fruit and berries in his Flora batches which are staggeringly good. A lot of maple used in Vermont as well in different stouts and ales.

 

I've seen brewery's use local honey and coffee from local shops...I think I remember a brewery here in Greenville (which one escapes me) used some locally grown peaches for one of their sours

 

Kent Falls Brewery here in Connecticut. The brewery is part of a farm that sources most of their ingredients locally, including CT grain and hops grown on the farm which the brewery resides. They brew farmhouse saisons and the occasional IPA. One of their best is Waymaker that uses brettanomyces.
http://www.kentfallsbrewing.com/?age-verified=512557575bb

Also we have another sour brewery here, O.E.C. I can't say at this time where they source their grain but they have orchards with citrus, peaches and apples they use for their beers. They also have an apiary, as they produce braggots.
http://www.oecbrewing.com/index/

 

I think Jack's Abby uses locally sourced ingredients where they can. Whatever that might amount to in Massachusetts. Not that I'd know the difference.

 

Indeed they do. Also, in addition to hops, Hardywood uses local ginger for their GBS, used locally roasted coffee for a few coffee stouts and porters (Mocha Belgique comes to mind), local poplar to make staves for their Hoplar, local raspberries, blackberries and strawberries, honey and lemongrass. Guess they've got the whole "locally sourced" thing down pretty good.