BEER WITH TERROIR

For years, craft breweries around the country have been encouraging customers to “drink local,” conjuring up a sense of place with each sip. While the beers brewed inside refurbished churches and schoolhouses, former banks and city buildings, strip-mall storefronts and warehouses are exclusive to those locations, most of the ingredients used to brew them come from large malt and hop suppliers. Other components are harvested far from the brewery walls.

To that end, terroir might seem like a misnomer, although some breweries use native yeasts to inoculate beers, or locally grown herbs and vegetables to accent recipes.

But there are a number of farm breweries around the country that use the land to the advantage of their beers, growing malt and specialty grains, harvesting from acres of hops, using