Ås lokallag held an event where we taught people to brew beer, beer with a deeper meaning.
Microbrew and homebrew is growing popularity in lots of places around the world, and we want to be a part of it. Amongst homogenization and concentration in the food and farming sector, there has also been a cultural push for local or regional production of specialty and heritage products, such as high quality homebrewed beer and cider, which we also made from scratch this fall. The very special thing about this revolution is that it prioritizes quality and taste over quantity and cheapness. Quality and taste can come from heritage grains and foods grown through agroecological methods. Through this connection, the microbrew revolution supports sustainable farming initiatives.
There are some places to look to for inspiration for re-skilling motives like this: Transition Towns is one network of people that are attempting to re-route community development in towns all over the world towards low-carbon emission models based in strong human bonds. Transition Towns are looking to the end of cheap oil. Its proponents are progressive in their motives to rethink community development by prioritizing the education and skills of a community, and it advocates for increasing joy in communities through re-skilling events that bring people together to foster collaboration and knowledge sharing in order to achieve a common goal. We hope that our little brew afternoon brought some joy to the Ås community, and I know it brought some new connections. (Check these folks out here and then write your master’s thesis on their action: https://transitionnetwork.org/)
Communities need to become less reliant on inputs and food chains based on prevalence of cheap oil – educating and reskilling people in local communities is one exciting way to do this, and also necessary for that sustainable future that everyone’s been talking about. Beer and cider making are both ancient human traditions that have evolved and diversified in different cultures of the world. It’s inclusive and educational to bring Norwegian and international students together to share stories of their own culture but also be engaged in the exciting transformation of culture that is happening right now. This cultural transformation is the localization movement, which focuses on deep knowledge of the food and drinks that have sustained human civilizations. The Slow Food movement is another global movement with which we align, in this manner – Slow Foodies encourage more human knowledge and participation in the food chain and promote preservation and celebration of cultural and biological diversity. (Check them out here, then write your master’s thesis on their action: http://www.slowfood.com/)
In this way, we are engaged in this educational re-skilling movement, alongside Transition Towns and Slow Food, that energizes more people to be producers of their own goods, rather than relying on cheap imports. Learning how to brew beer and make cider as a group helps us to maintain ancient societal traditions, but also be engaged in necessary cultural transformation and the active formation of exciting new traditions.
Join us for bottling this semester!
Skrevet av Spire Ås