Within the bucolic hamlet of Accord, comfortable in New York State’s agrarian Hudson Valley, Arrowood Farms views brewing as a chance for development. The farm brewery cultivates hops, grains, herbs, and produce utilized in its farmhouse ales, pilsners, and IPAs, along with sourcing substances from native farmers.
“We by no means exit of state for an ingredient,” says Jacob Meglio, a founder and the managing accomplice. The brewery retains shut eyes on what’s rising effectively, on the lookout for substances which may make nice beer. Particularly, “there’s a lot good corn being grown in New York.”
Final summer time, Arrowood included corn into the crushable Cicada, an area riff on the archetypal American lager. Cicada drinks clear and crisp, precisely what you’d crave whereas chopping grass or catching a baseball recreation. Arrowood highlights the signature ingredient proper on the label, proudly calling it a corn lager.
Do not Miss A Drop
Get the newest in beer, wine, and cocktail tradition despatched straight to your inbox.
“Persons are beginning to notice that there’s one thing to craft adjunct lagers,” Meglio says.
American craft brewing is synonymous with ingenuity and infinite innovation, no ingredient too odd to lob right into a brew kettle. Buoyed by hop-charged IPAs and dessert-style stouts, breweries lengthy swam towards the chilly and bubbly currents of mainstream lagers laced with rice and corn merchandise. No sense making the identical beer as the large guys.
However after a long time of dismissal, American craft breweries have stopped giving lagers the chilly shoulder. Seeking wider audiences, breweries are embracing broadly interesting lagers that comprise corn, turning that summertime staple right into a centerpiece ingredient.
Digging Up Heirloom Types of Corn
As a beer ingredient, corn’s rehabilitation tour is 10 years within the making. In 2012, the Brewers Affiliation blasted brewers for making beers with adjuncts, or nonessential brewing substances, comparable to rice and corn that may lighten a beer’s physique and add clean sweetness. The commerce group deemed that brewers making principally adjunct beers had been nontraditional, together with Anheuser-Busch InBev and D.G. Yuengling & Son, which dates to 1829.
Blacklisting breweries over corn contradicted America’s beer-making traditions. In the course of the nineteenth century, German brewers discovered America’s protein-rich, six-row barley created harsher lagers liable to haze. With out prepared entry to two-row barley, the favored European selection, brewers embraced corn and created the lasting template for the quintessential American lager.
The Brewers Affiliation tweaked its tune in 2014 to let craft brewers use adjuncts, however that kernel of appreciation didn’t restore corn’s status. Working example: Bud Mild’s 2019 Tremendous Bowl industrial decrying Miller Lite and Coors Mild for utilizing corn syrup.
“For a very long time, corn has had such a foul rap when it comes to beer,” says Todd Steven Boera, a founder and the inventive director of Fonta Flora Brewery in Nebo, N.C. “However in the event you simply dig a bit bit, there’s fairly one other story to inform.”
Most cornfields are earmarked for gas and animal feed. Discipline corn, because it’s known as, is often farmed as a monoculture, one selection stretching into the space as you drive previous the fields. Corn is commonly seen as a single vegetable, however it’s truly extremely various. The Worldwide Maize and Wheat Enchancment Heart in Mexico Metropolis incorporates greater than 28,000 types of corn, a constellation of recipe prospects. “There’s a lot selection in corn that folks do not know about,” says Ryan Shocklee, vice chairman of operations at Trillium Brewing.
Fonta Flora brews a number of lagers with heirloom types of corn together with Cateto Orange, which originated in South America the place it was grown in Brazil and Argentina within the late nineteenth century. Fonta Flora options Cateto Orange in its Lake James sequence of heritage lagers, together with lime and watermelon variations. Every label prominently shows a corn cob. “We’re getting extra cool types of corn into individuals’s arms,” Boera says.
In Minneapolis, Harmful Man Brewing partnered with the close by Nixta Tortilleria to create Heirloom Sipper, a beer produced with yellow, pink, crimson, white, and blue Mexican corn that was nixtamalized to spice up its taste. Bierstadt Lagerhaus, in Denver, partnered with native bar Finn’s Manor to make Heirloom Corn Lager with mauve Bolita Belatove and blue Bolita Azul corn from Oaxaca, Mexico. And since 2017, Black Narrows Brewing in Chincoteague, Va., has brewed How Bout It with regionally grown Bloody Butcher corn.
Boston-born Trillium could be finest identified for its vastly fragrant hazy IPAs, however “we had been based as a contemporary New England farmhouse brewery,” Shocklee says. Now that its farm in North Stonington, Conn., is in its third planting season, the brewery is ultimately articulating its imaginative and prescient of native beer. This spring, Trillium launched Crib, a “New England corn lager” that includes estate-grown Hopi Blue corn, an indigenous selection developed by Native American tribes.
“We’re in a position to reconnect the previous to the current,” says Matt Garstka, Trillium’s advertising and communications supervisor.
Trillium additionally brewed Crib with pilsner malt produced by Valley Malt, a Massachusetts malt firm that’s been instrumental in supplying malted corn for New England brewers. Wormtown Brewing in Worcester, Mass., options Valley Malt’s corn in its Mass Entire Lager, whereas Exhibit ‘A’ Brewing in Framingham, Mass., provides it to the Proper to Farm Mexican-style lager.
“There’s quite a lot of money and time that’s put into making an attempt to develop a marketplace for one thing like malted corn,” says maltster Andrea Stanley, a founding father of Valley Malt. “Corn lagers lend themselves to this effervescent palate that’s gaining momentum.”
Summer season Is Right here. Time to Crack a Corn Lager
Perhaps it’s all that corn at farmers markets and cookouts, however summer time has emerged because the favored season to sip corn lager.
In 2013, John Martin, the president and head brewer of Confluence Brewing in Des Moines, Iowa, started making a beer with New Mexico-grown natural blue corn, which lends an interesting sweetness and helps spherical out the refresher. “We’ve had some sizzling climate these days, and Blue Corn Lager tastes actually good,” says Martin, who additionally makes a model spiced with roasted jalapeños and ancho chiles.
Again in 2019, Truthful State Brewing Cooperative partnered with Trendy Instances to create Crankin’ Foamers, an “American slammin’ lager beer” that incorporates corn. “The beer was arrange as a summer time factor,” says Niko Tonks, a Truthful State founder, proper all the way down to the crimson, white, and blue label. It’s summertime in America! Let’s crush some lager!
“All people simply flipped their shit for it,” Tonks says.
Crankin’ Foamers wasn’t an ironic lark. Truthful State and Trendy Instances approached producing the beer with an eye fixed towards “being as intentional and wonky with the method as we’re with our German lagers,” Tonks says, together with boiling corn grits in a course of known as cereal mashing, in addition to a prolonged keep in horizontal lagering tanks.
When the world went haywire in 2020 and “all anyone wished was as a lot beer at an affordable value as they might presumably get,” Tonks says, Truthful State determined to package deal Crankin’ Foamers in 12-packs of cans. The corn lager turned a year-round providing, however client habits is fickle. Gross sales of Crankin’ Foamers are stronger in the summertime, earlier than slowing in cooler months. Gathering round a fire as an alternative of a campfire with an icy corn lager isn’t fairly the identical. “The reality is, it might truthfully be our summer time beer,” Tonks says.
Fonta Flora’s Boera additionally sees corn-lager gross sales dip in tandem with temperatures. “We simply don’t see that very same quantity of affection towards a straight corn lager within the colder months,” he says.
That’s to be anticipated. Beers tied to supply are hottest of their rising season. We sip pumpkin beers whereas the gourd fills fields within the fall. Perhaps summer time may be the official season of corn lagers, an method that Fonta Flora will likely be taking subsequent 12 months.
The brewery is discontinuing a number of of its Lake James lagers made with heritage corn, together with the stronger Ice and lower-alcohol Lite, and is earmarking its fruited Lime and Rind variations for summer time. “These are simply our powerhouses throughout the summer time months,” Boera says.