Ohio Products

Trying to come up with some recipes that celebrate the great state of Ohio. We have a lot to be proud of here in the midwest but it seems like we need some encouragement since the Rust Belt is largely ignored and overlooked by the snobs on the coasts. These beers are going to be loud and proud O-H-I-O.

Here is where Ohio ranks among the 50 states in terms of production of crops http://stuffaboutstates.com/ohio/agriculture.htm (numbers represent our ranking among other states):

-Wheat 13
-Corn 6
-Tomatoes 4
-Apples 6
-Cucumbers
-Potatoes 25
-Strawberries 7
-Peaches
-Oats
-Grapes 9
-Maple products

So, how about a tomato flavored beer! mmmm..... So there are a couple ideas there... I could make a pretty funky brew using some of those products. Time to vist Findlay Market and Jungle Jims.

Wheat is probably what sticks out in my mind the most from that list. Here is something research before I make a wheat beer (probably not until the summer time). Here are the wheat classes used in the United States (thanks wiki):

Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta.
Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange.
Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the Kansas City Board of Trade. One variety is known as "turkey red wheat", and was brought to Kansas by Mennonite immigrants from Russia.[28]
Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded by the Chicago Board of Trade.
Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.

A good wheat beer would represent the region very well and celebrate Cincy's German heritage...