Terroir comes to craft beers

11/6/2013 | National Public Radio

Brewers are incorporating mushrooms, roots and seeds into a new breed of craft beers that aim to infuse terroir -- a taste reminiscent of a place -- into their brews. The trend has grown to event-level status with a Foraged Cask tasting in Washington, D.C., that highlighted earthly additions such as lavender, mint and mulbuerry. "Beer should have a connection with the landscape," said Eric Steen, founder of the program Beers Made by Walking.

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