Spring is a time of growth, change, and an opportunity to get back into nature. Because of COVID-19 related restrictions, it might be tough to get fully out to nature, but for those with yards and local parks or forests, there's a chance to plant gardens of our own or get out and see the budding plants and trees. From host John Holl: "We moved into a new house last year and I have a proper yard for the first time in a long time, so I’ve been thinking a lot about planting. I’m going to start out easy with some of the more common vegetables and herbs, like tomato, basil and hot peppers. And if we get a decent harvest I will jar up some pasta sauce, make some hot sauce, and dry out the rest of the herbs. I’ve also been baking a bunch over the last few weeks of COVID-19. I haven’t gone down the sourdough starter hole... yet. But, I’m working towards that. In thinking about food that comes from the ground and real bread that takes time, plus, drinking a lot of beer, I thought of Scratch Brewing in Ava, Illinois. So, I called up Marika Josephson one of the founders to talk about foraging, brewing with local ingredients, and reviving some long-forgotten processes to make some of the more interesting beers in America today. Scratch Brewing Company is a farmhouse brewery located five miles from the Shawnee National Forest in Ava, Illinois. It is owned by Josephson and Aaron Kleidon and focuses on styles brewed with home grown and locally farmed and foraged ingredients. The brewery has an ever rotating selection of styles enhanced by the innovative addition of local ingredients, such as nettle, elderberry, ginger, dandelion, maple sap, hickory, lavender, juniper, and chanterelle mushrooms, according to its website. Scratch Brewing is big on showcasing the 'terroir' of southern Illinois. And that is highlighted in their restaurant on site as well. As drinkers, we often get caught up in styles and the samey flavors that come with IPA or certain hop combinations, that beers like the ones Scratch produces are refreshing and can really open up the mind to what is possible in brewing, even if It comes from our own back yard." May is here. What better time to think about growth than right now. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl Guest: Marika Josephson of Scratch Brewing Co. Tags: Beer, Scratch Brewing, Craft Beer, nature, foraged beer, dandelion, mushrooms, herbs, wood, small batch beer, Illinois beer This episode is sponsored by: New Holland BrewingDragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com Beer Edge: The Newsletter for Beer ProfessionalsHelp support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website.
One of our big bucket list dream shows has been Scratch Brewing Co, a tiny Illinois brewery with a completely unique approach to brewing, ingredients, and perspective. And with the help of a couple of hookups, we were finally able to make it a reality! Spring Tonic Kvass Basil IPA Black Trumpet Ebulon The Beerists are: John Rubio, Grant Davis, Anastacia Kelly, and Mike Lambert. Subscribe! Point your podcatcher to our RSS feed: http://thebeerists.libsyn.com/rss Subscribe via iTunes (Give us a review and a rating!) Support Us! Make a per-episode pledge at patreon.com/thebeerists twitter.com/thebeerists facebook.com/thebeerists or email us at email@example.com
Episode 143: Great Gruits! Tree Beers and More with Scratch Brewing Company
This week _ Fuhmentaboudit! _ is back with a brand new episode featuring the team from Scratch Brewing Company: Marika Josephson and Aaron Kleidon. As co-owners (along with Ryan Tockstein) of the brewery, they explain their backgrounds as well as how they met up and eventually waded through mounds of paperwork and legislation to stat their own brewpub, which at the time, was the only brewery south of Springfield, Illinois. The duo explain that they focus on beers brewed with ingredients including dandelion, ginger, maple, and honey. All of their ingredients are grown on premises, foraged from a local wooded area, or are sourced from local places. Tune in for a delicious episode! “We found that the beers with darker malt works better with the sap because there’s a lot of minerals in the sap.” [31:30] –Marika Josephson on Fuhmentaboudit!
Brewing outside the lines with Mountain Brew and Scratch Brewing (Episode 75)
Strange Brews Beer Podcast
We talk with Tim Matson, the author of Mountain Brew a guide to illegal homebrewing in 1970s Vermont. We also talk with the owners of Scratch Brewing, a brewery in the middle of a Southern Illinois forest obsessed with foraged ingredients.We discuss the first craft beer cruise and the results of the #dirtylines movement in Boston.We also hear calls from listeners and celebrate winning the Best Beer Podcast for a second year from the North American Guild of Beer Writers.To find out about our next projects go to http://tinyletter.com/beerpodcast
Episode #23 Foraged Beer w/ Marika Josephson of Scratch Brewing
This episode we forage with some of the best in the craft beer industry… Scratch Brewing out of Ava, IL, a small town 90 minutes east of St. Louis. Marika Josephson joins us to discuss what to look for while foraging ingredients and how to utilize them in your craft beer and soda. A huge thanks to Jason Glunt from Salud Beer Shop in Noda for setting this up for us. As we all know they are the best craft bottle shop in Charlotte, validated by Creative Loafing this week. Tickets for Salud’s Sourfest 3 Funkonia on sale October 1, 2015. Get them now. This will SELL OUT! The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods. We touch on several styles of Gruits, porters, sours and farmhouses utilizing bark, sap, harvested crops and wild mushrooms. Marika guides us through the processes of using foraging to enhance aroma, reduce bittering, and maximize taste in beer styles generally without using hops. Personally, we were blown away at their souring techniques from a yeast perspective, a must listen if you are a sour brewer and someone who loves to source ingredients locally. Jason Glunt shares with his foraging story for a collaboration brew with Free Range Brewing for a Gruit beer. Remember foragers; bring your shoes and pants… We cover a great story from GABF as well about all the NC winners including: Sycamore, Triple C, Fonta Flora, Wicked Weed, Duck Rabbit, Raleigh Brewing and Gibb’s Hundred. Huge Congrats from the Fermentation Nation!