CRAFT by Under My Host® Issue No. 16 Made in America: Part I

Fullsteam’s easy drinking pale ale, Humidity, is made with North Carolina-grown Triticale, a wheat/rye hybrid that tastes a bit like nutty puffed brown rice. Jester King has been brewing tremendous ales with local ingredients long before “local” was a catchword, so a pick from them was a no-brainer. Part & Parcel—a dark, wild, malty ale—is brewed with 100% Texas grown and malted barley, and it may be the first in modern history. > > > ut to all you gin lovers nta’s Second Self dry ith juniper and rose- vested in Georgia. If re your jam, Junipa is little mixology. I fell in love with this award-winning Black Walnut Wheat ale the first time I tried it on the Under My Host we recorded with Piney River Brew- ery Co. founders, Joleen and Brian Durham. The local ingredient in this Missouri brew is wild black walnuts foraged in the Ozarks. Carolina Bau- ernhaus (Ander- son, SC) reaches just over the bor- der for grains and oak used in their 18 Mile Red Grand Cru, a fruity barrel-aged Flanders red. This sour is prepared with heir- loom Wrens Abruzzi rye malt grown in North Carolina and ferment- ed in wine barrels from Biltmore Estate, also in North Carolina. © Hundred-to-One LLC 2018. All rights reserved.

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