Today more than ever people care about not just how their food is made but the people and stories behind it. Scotland’s burgeoning food markets and street food festivals are all about eating and drinking local. Amy Rankine takes things to a whole new level foraging ingredients for local brewers and her very own “wild confectionery.”
You can meet Amy and taste the fruits of her foraging at the Women in Brewing Beer Fair on Thursday 8th March. Read on to learn more about foraging and its role in today's craft beer scene.
A walk on the wild side with foraged beer and confectionary
When not studying towards her MSc in Gastronomy at Queen Margaret's University, Amy can be found out in the woods with dog Ru, doing a rekkie for upcoming brewing collaborations and guided foraging walks. She's sourced ingredients for many local brewers including Campervan Brewery in Leith.
Is working in the beer industry different than what you thought it would be?
I’ve been always quite involved in the scene in general, my first degree was food science at Heriot-Watt University and we crossed over with the brewing undergrad, and through being involved with the Brewing Soc & speaking to breweries, I’ve been reasonably exposed for a good ten years or so.
Is this really a golden age of Scottish beer?
The industry growth and public interest at the moment give some breweries the chance to get the recognition they deserve as well as allowed for expansion and creation of new breweries. I’m not sure that we’ve reached peak beer yet but I’d certainly hope that it becomes well placed and continues to break down barriers.
What’s the current beer trend?
I recon pastry stouts still have a bit to run, a move to IPA or PA from DIPA but still with a whack of hops is about, and I’d expect to see more farmhouse and foraged in 2018.
Quick Beer Q&A