Organic Beers
There are many sides to the organic-vs-non-organic debate. I’m not here to argue whether or not organic farming is really effective ecologically, or whether choosing or not choosing organic is something everyone should do. It’s an individual choice, but the fact is, many people do prefer to choose organic foods and beverages. So I’m going to try to explore the world of organic beers as objectively as possible.
In the US, the word “organic” is regulated by the US Department of Agriculture (USDA) and denotes products made in accordance with the Organic Foods Production Act, under Title 21 of the 1990 Farm Bill. According to the USDA Sustainable Agriculture Research and Education (SARE) website, organic agriculture is defined by:
- Use of cover crops, green manures, animal manures and crop rotations to fertilize the soil, maximize biological activity and maintain long-term soil health.
- Use of biological control, crop rotations, and other techniques to manage weeds, insects, and diseases.
- An emphasis on biodiversity of the agricultural system and the surrounding environment.
- Using rotational grazing and mixed forage pastures for livestock operations and alternative health care for animal well-being.
- Reduction of external and off-farm inputs and elimination of synthetic pesticides and fertilizers and other materials, such as hormones and antibiotics.
- A focus on renewable resources, soil, and water conservation, and management practices that restore, maintain, and enhance ecological balance.”
Organic production has been largely considered a boon to small farmers, encouraging the growth of family-run farms by providing an alternative niche market not dominated by huge agribusiness farms. It’s this aspect of organic farming’s impact that makes it jive so well with smaller-scale microbreweries: small, local farming makes it easier for smaller breweries to be aware of and selective about where their ingredients come from, and the practices with which they were grown and harvested. This stands in opposition to Coors, for example, who claim that the sheer quantity of corn they use that’s being processed in the mills makes it impossible to know if any or all of it is GMO-free.
Because of the growing popularity of choosing organic products and the boom in microbreweries for whom organic beer production is feasible and even advantageous, there is an ever-expanding market of organic beers to choose from, many of which are available here in the DC area.
Wolaver’s Fine Organic Ales in Middlebury, VE boasts the first nationally-distributed organic beer in the US. Wolaver’s is owned by the Wolaver family, who bought Otter Creek Brewery, the original manufacturer of Wolaver’s Organic Ales. Their offerings include an Oatmeal Stout, Brown Ale, IPA, Wildflower Wheat, Pat Levy’s All-American Pale Ale, and some seasonals, including a mean Pumpkin Ale courtesy of its namesake, Will Stevens, in the fall.
Fish Tale Organic Ales from Fish Brewery in Olympia, WA, is another good choice for organic ales. All their beers, from their Amber and IPA to their more creatively and icthyologically-named Wild Salmon Pale Ale, Mud Shark Porter, and River Run Rye Pale Ale, are organic. I myself have tried the IPA and Amber, and can attest to the fact that they’re quite enjoyable.
Peak Organic Brewery in Portland, ME also boasts a slew of organic ales, including an IPA, Nut Brown Ale, Espresso Amber Ale, Maple Oat Ale, as well as seasonals.
Bison Brewing in Berkeley, CA, is another good choice, with an IPA, Barleywine, Belgian Ale, India Brown Ale, Pumpkin Ale (seasonal), and Chocolate Stout, along with the innovative Honey Basil and Gingerbread Ales (both seasonal). Though Bison produces a range of brews, the IPA is the only one I see with relatively consistency around this area (though the Honey Basil will occasionally pop up on-tap).
Finally, the ubiquitous Samuel Smith Brewery of the UK offers an Organic Ale and an Organic Lager, if you can get your hands on them.
So, in conclusion, whether you prefer to eat meat and potatoes, a diet of raw spinach and quinoa, produce grown with tender love and care by your friendly local farmer, or just prefer to leave the anchovies off your pizza, there’s probably a beer out there for you. Though if you’re someone who turns their nose up at anchovies, I don’t know that I can quite trust your palate. Either way, cheers!
