Foraging and Brewing with Local Flora

An introduction to adding seasonal foraged ingredients into your brewing practices and cooking. This session will cover: The importance of ethical, sustainable, and legal forage practices and safety prior to a seasonal introduction of some of the plants and trees we use in our original beer recipes and some cooking recipes from well-known, James Beard Award Winning foraged chefs. Resources for further self-directed education will also be provided. 

Kelly has been in the gardens and woods since childhood learning from her family about plants both wild and garden-variety. She is a cook at heart and has been cooking since she was 8 yrs old. Tom has brewing deep in his family tree, with a Great Uncle who was a brewer and a Catholic Priest. His over 100 year old recipe is hanging up in the brewery. The small family run brewery from a cooking-centric perspective, pairing flavors and profiles that are unique and uniquely delicious when combined. Kelly learned that though she likes to garden, the woods, fields, and streams are her favorite places to be and continues to learn from them every time she is in them. Nature is her passion! Tom & Kelly’s combined brewing education includes The University of Vermont and being 1 of the 30 individuals selected out of thousands of applicants worldwide to be mentored by The Brewer’s Association for their first cohort of mentees, and good old self-directed continued learning by digging through vintage recipe books to learn from old school brewers, bread bakers, and foragers. Though small, the brewery is a trendsetter not just for the unique brews but also for being an autism family-owned business and the second brewery in the United States to intentionally make our taproom accessible for people with physical disabilities and neurodiversities.