Foraging

So you've got pawpaws. Now what?

Hi everyone -- Sean here, Chief Executive Pawptimist.  Whether you've stumbled on to this post on your own, or you got here because you ordered…

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Return to Earth

Cool temps made for a great week of urban foraging. Our team of brewers and bartenders worked together, gathering (and brewing with) native violet fl…

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Musings on Saisons

Head Brewer Erik Myers posted this piece on his personal Instagram, and we wanted to highlight his musings here. Below are his posts and pi…

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We're purchasing persimmons!

Believe it or not, persimmons are already ripening...and we’re buying! Our friend and forager Kay called us to let us know her first round of persim…

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Persimmons (2015 harvest)

Persimmons are already ripening, and we’re buying! While we are still enjoying what is left of summer, we are preparing for future beers...namely …

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Persimmons (2014 harvest)

NOTE: this 2013 post took some time to craft, and much of it holds true this year. Persimmons are already ripening, and we're buying! $3 a pound for …

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Persimmons (2012 Harvest)

We brew and bottle our winter beer, First Frost, using native persimmons. (Notice the witty use of persimmon-colored bolding throughout this post, ci…

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Paw Paw Belgian-Style Golden Ale

Forager 1: 2010 First Frost Winter Persimmon AleForager 2: 2011 Sparking Pear Farmhouse Ale  Forager 3: 2011 Paw Paw Belgian-Style Golden Ale Many of…

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Persimmon foraging

We've written extensively about persimmons. If you have some time, check out our essays on persimmon beer in the South, written when we were building…

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