HOP IN THE KITCHEN

New Growth Pale Ale & American Terroir

Author: Colin Enquist

Date: September 22nd, 2015

NewGrowthTerroirThe book, American Terroir - Savoring the Flavors of Our Woods, Waters, and Fields, is written by James Beard winner Rowan Jacobsen, who won the award for his book A Geography of Oysters.

American Terroir (tare-WAHR) is an in depth look at how the land we use to grow our food affects the flavours. The book really is intriguing if you've ever had any inkling about how climate and soil, and well anything, can affect flavours in your food, and/or beer.

Maybe it is the Canadian in me, but I was sold on the first chapter about maple syrup. The book does a good job of focusing on vastly different areas around North America too, touching on the east and west coasts, Canada and Mexico, and everything in between.

American Terroir -

"Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore."

If you are reading a book about terroir, well you kind of need to drink a beer that has its own terroir used in the brew. Driftwood Brewery's New Growth Pale Ale from Victoria, B.C., uses regionally harvested ingredients to make this 5% abv pale ale. Sartori Cedar Ranch, located a couple hundred kilometers from the brewery, supplies hops for this beer, as well as some for other beers from the brewery. The beer has notes of citrus, melon and a spicy bitterness that lingers on the tongue.