Tenth International Conference on Food Studies

Abstract

This paper discuss how craft beer production based on place and authenticity may contribute to fulfilment of sustainability goals and advance commercial craft brewing. Craft beer breweries frequently give their beers names that refer to place or local history. This is labelled neo-localism. The next level of local connectivity in craft beer production is the use of locally produced ingredients, such as hops, other herbs and grain. In Norway, the use of the local and ancient yeast, the kveik, is another example which gives a distinct and authentic beer. A third level of connectivity may be introduced, namely the adaptation of local and historical traditions for beer drinking to the present day situation. The discussion is based on an analysis of the brewing history in Norwegian mountain valleys. A survey in 1952 to local scholars as well as written records and publications is the basic material describing history. This is related to knowledge, both Norwegian and international, about craft brewing and sustainability. The paper is of great scholar value because it focus on how knowledge about place, history and authenticity may be an advantage in modern commercial brewing. A deep understanding of traditions related to beer production and drinking may increase the values of them and stimulate further reach on local food history in a broad sense. This is about beer, but the theme is much broader. It is related to how local food production can take advantage of history and stimulate a sustainable production of food and beverage.