the direction of the robust brewing industry is shifting from the conventional ales of our uncles to the specialty beers produced by the microbreweries. Among the new wrinkles: Many grains that have not be typically used to craft beer in the United States are coming into vogue — a stylistic trend that has also been fueled in part by rising concerns among many consumers about gluten.
For most people who attend craft beer festivals, it’s all about the beer. But craft beer fits comfortably within the big tent of the Good Food movement.
The star of the Micro Brew and Food Review Aug. 17 in the Chicago suburb of Oak Park was beer, of course. But as the photo gallery on this post shows, sustainability was also a major theme.