Fun Facts...

Via the Brewers Association.

In Kansas, for in-state breweries of 15,000 barrels or less no less than 50% of the agricultural products going into their beer must originate from the state of Kansas unless they are given a waiver due to the fact the products are not available in the state. Also, their label must spell out the proportion of Kansas' products used.

A bill currently before the legislature would remove this requirement. (Bill Text in pdf)

While requiring a brewery to obtain a certain percentage of their ingredients from its resident state may seem heavy-handed, the idea of adding the origin of the ingredients may tweak some interest. There is a move to emphasize locally grown and harvested agricultural products and craft breweries and have been a part of that move towards local and sustainable products.

Previously I pointed out the fact that we were experimenting with wheat supplied to us from a local farmer. It hasn't moved beyond some basic tasting trials, but it's a step in an interesting direction.

As rising grain and hop prices force brewers to re-examine their approach, some brewers may begin looking at alternatives to what they have done in the past. Recently the references to gruit, meads and other malt beverage styles have gone through the roof.

As for brewers incluing the origin and makeup of their ingredients on the label, that probably falls on TTB's don't list when it comes to labeling regulations. The data-gathering and management that would likely accompany such a move would swamp most brewers. Best to keep it light, and to keep the sales folk educated.