About this episode
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 Brewing Dragon'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 Professionals Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website .