Dreamscapes Travel & Lifestyle Magazine
Issue link: http://read.dreamscapes.ca/i/739845
FALL/ WINTER 2016 DREAMSCAPES 29 known as beer sommeliers, who perfect the pairing of craft beer with food, and finally we journeyed to the incredibly revitalized down- town area of Detroit to experience the amazing food and drink scene. WHAT'S BREWING As we explored the Pumpkin Ale and the Frosted Harbour Dark Raspberry Wheat fruit beer at Kalamazoo's Boatyard Brewery, chief executive officer Brian Steele spoke about the growing popularity of craft beer (a.k.a. artisanal beer), especially for wine and whisky connoisseurs. He noted the variety of beers, each catering to specific tastes; the "nose" of the beer that defines the aroma and bouquet; and the complexity of the beer that challenges the drinker to detect the ingredients, from the type of malt and hops used, to the quality of water and the esters (fruity flavours) produced during the fer- mentation process. Brian added, "There's a huge growing legitimacy in drinking craft beer," a statement backed up by the fact that in Michigan the brewing industry employs upward of 7,000 people and has a US$600- million impact on the economy. Hop Head Farms in Hickory Corners grows a wide variety of hops and has an international customer base. With the hops providing the flavours and aromas for arti- sanal beers, Bonnie and Jeff Steinman are continually seeking additional acreage to grow hops to fulfill the increasing demand. However Bonnie became very philosophical when we visited the chamber where the hop cones (seeds) are dried. She noted there are no manuals to perfect the drying process, just the sound of the cones rustling against each other, and she revealed that her favourite way to release stress was to sneak up to the drying room, close her eyes and listen to the peaceful cascade of tumbling hop cones as she inhaled the aromas. The rationale for drinking beer ranges from the ultra-serious connoisseurs who collect brewery visits and record the