I love the folks at Fullsteam Brewery. They’re not afraid to take chances, and they truly want to form novel connections between agriculture and beer. They also aren’t afraid to let their southern side show, as evidenced by their beer that is designed to go with barbecue and a rhubarb-flavored ale. This is really good stuff, and they haven’t even opened for business yet.
Today, however, they’ve gone a step further, with their first installment of “The Kudzu Chronicles,” where they describe their efforts to use kudzu in one of their beers. Kudzu is pretty damn ubiquitous across the South, so if they succeed, they’ll have an inexpensive ingredient that folks will readily allow them to cut.
Interestingly, some studies have suggested that kudzu may be effective in reducing alcohol intake. Putting kudzu in beer may be akin to putting a humidifier and dehumidifier in the same room and letting them duke it out (nods to Steven Wright).