Fermentation/Vineyard/Wine
TOPIC(S): Fermentation/Vineyard/Wine,
TOPIC(S): Precision AG , Fermentation/Vineyard/Wine, Ag Innovation,
Nancy Kavazanjian Nancy Kavazanjian
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TOPIC(S): Corn/Maize, Fermentation/Vineyard/Wine, Consumer/Retail,

03/29/2023 SOURCE: flip.it

How Distilling Almost Killed—Then Revived—One Of America’s Heritage Crops

Along the eastern seaboard, there’s a growing network of folks interested in reanimating the dead—or, at least, the nearly dead. “There's definitely a robust network on the eastern seaboard of people in brewing, distilling, academics and malting that are building on a lot of these storylines and getting some of these varieties back into the public's hands,” says Brent Manning, certified cicerone (like a historian for beer and spirits) and co-founder of Asheville, NC-based Riverbend Malt House.  He’s talking specifically about Bloody Butcher Corn—a hybrid of Hackberry Dent and Red Corn, with deep maroon kernels and a complex taste. It

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TOPIC(S): Tobacco, Fermentation/Vineyard/Wine,
TOPIC(S): Agriculture US, Fermentation/Vineyard/Wine, Grapes, Ag Innovation,
TOPIC(S): Agriculture Global, Fermentation/Vineyard/Wine, Grapes,
Team AgWiki Team AgWiki
shared this article 1 year ago
Topics: Fermentation/Vineyard/Wine, Climate Change, Weather,
TOPIC(S): Fermentation/Vineyard/Wine, Research, Ag North America,

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