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World First: California to welcome cannabis for sale and consumption at State Fair
(www.theguardian.com)
this post was submitted on 18 Jun 2024
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I’d like to hear an explanation on “craft” beer. The term is largely misunderstood by the lay person. The Brewers Association classifies craft as small (6 million barrels or less a year), independent (25% or less of the brewery is owned or controlled by a beverage alcohol industry member which is not itself a craft brewer) and most importantly, a brewer (has a “Brewer’s Notice issued by the Alcohol & Tobacco Tax & Trade Bureau, or its successor, or control the intellectual property for one or more brands of beer, have that brand or brands brewed for it in the United States, and have as its primary business purpose the resale of the brand or brands it controls”).
What exactly from craft beer is being showcased for agriculture? Is the state growing some particularly notable ingredients?
There are more than a few notable ingredients that some (not all and not most) craft breweries in California showcase in their brews. Admiral Maltingd grows and dries malt for one (and it’s dang good, had it in a few home brews and served in their taproom). But also, the entire west coast is well known for growing hops. We have quite a few growers in California that have their product used across the world, but especially in the products that many craft breweries here make.
Further, there are a large number of styles of beers that are fruited and California produces a great deal of the fruit found across our country and state.
Adjuncts are also produced in some places (some traditional beers utilize juniper and spruce, but there are a great many more things grown that get used in a beer that isn’t the Pilsner or Vienna Lager that most people think of when they think of Beer).