I have found a number of organic wines from Napa/Sonoma but haven’t seen much of anything about local organic beer or spirts. Do any of you know of anyone growing hops in a sustainable way, or using organic grains to make... (3 replies, last updated by Nancy Berry August 9, 2006)

I did a search and came up with very little. Can anyone recommend an organic (or at least natural-esque) beer I could give as a gift? Thank you in advance (6 replies, last updated by Nab November 23, 2004)

of honey. And it made the first organic beer in Belgium; five Dupont beers are now organic. They taste slightly different from their nonorganic counterparts because the available organic malt and hops are different." -from the... (5 replies, last updated by Jim Dorsch August 23, 2001)

Mighty underwhelming response! Nevertheless, if I can convince the Mrs. to get on a train in this cold, I am more than ready for some free $7 beer. (I wonder if an organic hangover is more enjoyable than one laden with... (12 replies, last updated by JoyCady September 7, 2009)

This really belongs on the California board, but Santa Cruz Mountain Brewing in Santa Cruz makes a number of completely organic beers and ales. http://www.santacruzmountainbrewing.com/ (0 replies, last updated by Nancy Berry August 9, 2006)

A national meeting of a group with which I work will be in Seattle next month and I just got a call from an organizer who wants to know what "organic restaurants" are in town. It is without animosity toward my organic brethren... (20 replies, last updated by SYDF January 30, 2008)

I read an article in a non food magazine recently which probed the issue of the ever increasing popularity of organic foods. Obviously, there are spinoff threads which could develop, like what constitutes "organic" and -what is... (56 replies, last updated by OrganicLife June 8, 2007)

I lived in Bavaria for 3 year, and in my opinion, Schneider-Weisse is the barometer by which all other Weissen beers are measured. If you can find it, by all means get it. You will not be disappointed. I current have a case of... (10 replies, last updated by phunkykim June 22, 2008)

it skanky, but there’s nothing in it to “go bad”. Micro-filtered beer still has some organisms, and raw beer has lots of living cultures – they change with age, and the raw, unfiltered stuff, really has to... (11 replies, last updated by Sunnyside Rover December 15, 2004)

If it’s silence you seek then Burp Castle might meet your needs – the staff there actually shushes the patrons when the noise level starts rising to preserve the monastic vibe they’re trying to manufacture. If... (4 replies, last updated by kathryn June 6, 2008)

craft beer festivals, our Toronto festival sucks. I lay no blame with the craft brewers but with the organizers and the ridiculous rules that patrons and brewers must follow (many most likely dictated by the LCBO and AGCO.) (36 replies, last updated by TOchowgal August 11, 2009)

Any suggestions as to what beers to pair with cheese? Cheese platters (11 replies, last updated by cquiroga September 3, 2007)

Lately I’ve been drinking Lammsbrau organic dunkel and pilsner. Both strike me as extremely and unusually good, but I am not particularly a beer aficionado, and I don’t have entire confidence in my own judgment. Are... (2 replies, last updated by keg September 15, 2009)

stout, I don’t think. (MA/VT) Victory Storm King—very very complex beer, coffee, chocolate, very malty—it can hit you pretty hard with 9% alcohol (PA) Otter Creek Organic Oatmeal Stout—very malty beer, and a... (33 replies, last updated by WCchopper May 19, 2008)

While there is historic precedent for using pumpkin to brew beer in Colonial times, it was used as an adjunct, to replace or supplement the barley malt (costly and in short supply) rather than as a flavoring. The... (22 replies, last updated by cannedmilkandfruitypebbles October 24, 2008)