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Pour Me a Glass of that Sweet Potato Ale

by Elizabeth Ryan 


Tags: Elizabeth Ryan, environment, beer, southern food, brewery, fermentation, Oxford American,

sweet-potato-glassA new brewery in North Carolina is attempting to turn southern-style dishes into sudsy pints. Oxford American reports that Fullsteam Brewery is experimenting with all sorts of unique regional flavors including scuppernong grapes, kudzu, pawpaws, figs, and sweet potatoes as part of their “plow-to-pint” philosophy that celebrates locally grown southern goodness.

“We’re fermentation opportunists,” the brewery’s president told the magazine. “All we’re trying to do is to ferment what we farm and forage as brewers have been doing for thousands of years and to create a new approach to a Southern beer style.”

Source: Oxford American

Image by Rachel Zack, licensed under Creative Commons.