The booming craft beer industry is encouraging more and more upstart Indiana growers to invest long-term in hops.
Homebrewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of kombucha.
Kombucha brewers borrow from beer and dairy industries to increase production. Thin-crust pizza on the menu. And, buying and selling water rights in Nebraska.
Spending your holiday dollar on Christmas trees and homebrew kits. Butternut squash paired with gnocchi. And, breaking down the energy inputs that go into food.
A couple failed homebrewers pick up mead making. We enjoy some green pancakes, thanks to hemp powder. Farmers grow more corn to feed more livestock.
What do you think of when you hear the terms "farmers market" and "organic?" Home brewing with some passionate amateurs. And, Daniel Orr's watermelon puree.
Celebrating homebrewers at Upland. The growing -- yet still controversial -- hemp movement in American agriculture. And, beets and flowers with Chef Daniel Orr.
You've got the alcohol. Now it's time to add the bubbles and bottles.
Let's flesh out the details of making home brew. Lesson number one: proper sanitation is vital to a tasty batch of beer!
Here's a quick tour through the history of homebrewing.
It's National Bike Month and American Craft Beer Week. Earth Eats celebrates with a look at a two-wheeled recycling operation and Hoosier homebrewing.
Traditional Arts Indiana speaks with Hoosier homebrewers to hear their stories of malting mayhem, hoppy accidents and social gatherings called brew-ins.
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!
Today on Earth Eats: two cocktails that utilize fresh herbs from the garden, and a look at a fast-growing hobby among do-it-yourself’ers – home brewing.
People of different cultures have been making their own batches of beer for over ten thousand years, starting in early Neolithic times.
People have been making their own beer for over ten thousand years. Now, with attention to sustainable practices, homebrewers are going green.