A weekly series of wide discovery about our food and sustainable agriculture.
Ted Sobel of Brewers Union Local 180 shares his story of bringing the English public house to America. His brewery produces only cask-conditioned brews.
In this episode, veteran beer-making instructor Jeremy Frey from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. Below is the recipe from the video.
Coming next week on the Food.Farmer.Earth series, we take a look at artisan beer. Jeremy Fry from F.H.Steinbart Company demonstrates how to make artisan beer. We visit an english style pub that only makes cask conditioned beers.
Yeoman’s teaches people how to cook at farmer’s markets with whole, fresh ingredients, something she sees as somewhat of a lost art.
The pop-up restaurant, where a chef takes over a restaurant kitchen, offering a set menu to those who’d reserved a seat in advance appealed to the chef, and the farmer who worked together to make this live event possible.