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Session #61: Because it’s local, dammit

The SessionThis month host Matt Robinson asked us to write about “What makes local beer better?” for The Session 61. I found myself staring at his marching orders like a deer in headlights (or a thirsty drinker in front of 62 tap handles). Matt asked a series of questions that left me feeling as focused as his Twitter feed. And 852 words into answering each of them individually I realized I still hadn’t pointed out that we have a St. Louis ZIP and there are six breweries between our house and Anheuser-Busch, and the closest is Schalfly Bottleworks. It’s Schalfly’s production brewery, but the beer to drink right now is Amarillo Session Ale, available only at the attached restaurant/pub. In other words, only locally. 852 words? I’m sure you would have loved the technical discussion about volatile hop aromas, but I hit delete. Instead, one thought.

Beer is a sum of its parts, which include the humans who make the beer and the consumers who drink it. It’s not beer when the ingredients arrive on a truck, wherever that truck might have come from. It turns into beer locally. Magic.


3 Responses to Session #61: Because it’s local, dammit

  1. Steve March 2, 2012 at 8:50 am #

    very succinct!

  2. Steve March 2, 2012 at 9:32 am #

    In the words of our friends from New Glarus, WI:

    “Drink Indigenous.”

    Good enough for me.

  3. Lew Bryson March 12, 2012 at 6:36 am #


    And to the people who — inevitably, whenever the local beer question comes up — say, “well, only if it’s GOOD local beer,” I say (and pardon my directness), no shit. Duh. Obviously. Jeez.

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