CSA or local brewing ingredients?
Hey folks, I'm gearing up for my next brew, and am looking to see if I can source any ingredients locally. I'll probably get most stuff from Pantano's (old Robin's location, 249 Route 32 south, New Paltz) or Party Creations (345 Rokeby Road, Red Hook) but I'd love to add something unique from the Hudson Valley.
I'm planning for this batch to be a Guinness lookalike, plus some fresh-ground espresso, plus any wild ingredients I can be convinced to add. Down-the-road squash might make an appearance, but I'm not sure that they fit into my flavor-vision.
Does anyone grow hops around here?
I'm planning for this batch to be a Guinness lookalike, plus some fresh-ground espresso, plus any wild ingredients I can be convinced to add. Down-the-road squash might make an appearance, but I'm not sure that they fit into my flavor-vision.
Does anyone grow hops around here?
Replies to This Discussion
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Permalink Reply by Paul O'Hanlon on -
I actually had some similar thoughts, I have made cider the last three seasons and have always kept it pretty local. Last Fall I used Biodynamically grown apples from Threshold farms in Philmont, also some honey from Clinton Corners. I have just gotten into beer and was thinking about how to make a truly local brew. Growing hops seems easy enough, but I think it's too late this year to get rhizomes, so I would have to plant next year, and I believe it takes a couple seasons for the plants to produce. Malting grain may be a bit more trial and error, but there are definitely good sources in the valley, so it can be done!
So... no don't know of anything, will certainly share if I do! -
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Permalink Reply by RommelMagic on -
FYI: You might be able to get some usable hops the first season, but there are several factors, some of which you won't be able to control. But I stress that "might" is the operative word.
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