| Regional Characteristics of Craft Brewing. | | | | a glass of traditional Hefeweizen, or wheat beers |
| It is surely apparent to even the most casual | | | | with the yeast left unfiltered. |
| observer that the selection of small batch, or micro | | | | South |
| brewed, beer has grown steadily for many years. | | | | Settled mainly by the French, the south and Gulf |
| Early on in the craft brewing revival it was widely | | | | Coast has little in the way of a brewing history. The |
| speculated that the microbrew revolution was merely | | | | very warm climate made growing malt and hops |
| a fad and once over, factory beers would once again | | | | nearly impossible, and fermenting in this heat is |
| be the only beer left standing on the shelves. But | | | | unpredictable. As such, the South does not have |
| these smaller brewers have not only survived, they | | | | many brewpubs and Micros in order to define their |
| have thrived and revitalized many brewing traditions | | | | space. With the advent of refrigeration, and the ease |
| nearly lost forever. What has emerged is rather | | | | of shipping ingredients now, there are some great |
| amazing. When you travel the United States and | | | | brews beginning to take shape. So perhaps it would |
| sample beers over a wide geographic range, patterns | | | | be better to wait until more brewing traditions have |
| emerge in the beer styles and flavors you sample. | | | | been created before pigeon-holing this newcomer to |
| These brewing tendancies are based on the history | | | | the brewing scene. One thing that is noticeable is the |
| of beer making in the region, the availability of | | | | effect hot weather has on the beer drinkers desire. |
| ingredients, and even the climate of the area and its | | | | Lighter beers served ice cold are in much greater |
| effect on the demand for various beer styles. | | | | fashion than the heavier and warmer ales served by |
| Let's look at some of the broad regions of the | | | | their neighbors to the North. |
| country and what you can expect in the general | | | | Mountains |
| styles of beers. While this exercise sheds some light | | | | The mountains of Colorado, Nevada, and Idaho are |
| on how each region has evolved, it is by no means | | | | especially noted for unparalleled skiing. Along with skis, |
| an absolute reference. There are many wonderful | | | | vacationers often bring a hearty thirst worked up |
| exceptions to every generalization. | | | | from multiple trips down the mountains. Here an |
| North East | | | | ever-growing brewpub scene offers some of the |
| New England has roots that run to the very | | | | most varied selections in the country. It is almost like |
| beginnings of when Europeans first settled North | | | | the brewers of the mountain region reflect the many |
| America, and one of the first traditions these settlers | | | | expectations brought by visitors from every corner |
| brought with them was brewing. Many of our | | | | of the world. Here you will find German lagers, English |
| founding fathers not only enjoyed a brewed libation, | | | | Ales, and American originals all served side by side. |
| they often made their own. One of the biggest craft | | | | But one characteristic that begins to shine through |
| brewers even takes its very name from a famous | | | | comes from the proximity of the hops growing |
| patriot and brewer from the American Revolution. | | | | region in the Pacific Northwest. Beer here has a |
| The microbrew revolution has not traveled far from | | | | distinct extra dose of hops that make them All |
| its heritage, and you will find almost exclusively beers | | | | American. Instead of using hops imported from |
| made in the English tradition. This is ale country, and | | | | Europe, beer is most often embued with American |
| most brewpubs even have the traditional hand pulled | | | | varieties descended from traditional hops of the |
| beer engine offering true cask conditioned ales at | | | | world. |
| cellar temperatures. While English ales rule in the North | | | | West Coast and Pacific Northwest |
| East, a few renegades are offering Belgian style ales. | | | | The West Coast is mostly affected by the very |
| These beers are very traditional in their hops and | | | | close US center of hops growing in Oregon and |
| malt balance, smooth and very drinkable. | | | | Washington states. Beer styles here are most |
| Midwest | | | | certainly American. The Pacific Northwest is also the |
| Many Germans migrated during the 1800's to the | | | | heart of barley growing in the United States, so it is |
| Midwest in search of farm land and work in the | | | | no surprise that the density of micro brewed beer is |
| booming cities. With them they brought a long | | | | higher here than most anywhere else in the country. |
| tradition of brewing cold fermented lagers from their | | | | And every brewery or brewpub offers many styles |
| homeland of Germany, Bavaria, Poland, and other | | | | with assertive hops; in the kettle for bitterness as |
| middle European countries. True to form, this portion | | | | well as large amounts of dry hops in the barrel for |
| of the country still has some of the best lagers to be | | | | aroma. Most styles are American adaptations of |
| found in the world. It is this part of the country | | | | German or English traditional brews, adapted for the |
| where brewing survived during prohibition and then | | | | cool wet weather and utilizing the abundance of local |
| blossomed after its downfall. The United States | | | | ingredients. |
| largest brewers are still in the Midwest, but they are | | | | While throughout the world there are literally dozens |
| no longer alone. The beer selection you will primarily | | | | of styles of beer, relatively few are brewed in any |
| find here focuses on lighter beers that have been | | | | one region of the United States. Each area has been |
| cold fermented and offer crisp clean colors, the floral | | | | influenced by climate, availability of ingredients, and |
| and citrus aromas of Noble hops, and little in the way | | | | tradition, to develop a limited number of distinct beer |
| of estery yeast by-products. The exception to this | | | | offerings. |
| rule is the amazing bounty of aromas you may find in | | | | |
