{"id":105616,"date":"2025-02-23T18:25:17","date_gmt":"2025-02-23T18:25:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/shaping-community-one-loaf-and-pint-at-a-time-hop-culture\/"},"modified":"2025-02-23T18:25:17","modified_gmt":"2025-02-23T18:25:17","slug":"shaping-community-one-loaf-and-pint-at-a-time-hop-culture","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=105616","title":{"rendered":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture"},"content":{"rendered":"


\n<\/p>\n

\n

I pulled my hands out of the bowl and held them up in front of my face in awe. Covered tip to palm in a thick sticky paste, my fingers felt like I\u2019d dipped them into a plaster cast. Laughing with my partner, we shaped the scraggly pile of yeast, bread flour, and the leftovers from a batch of stout into a ball of dough, setting it aside to proof. I wiped my hands off and took a swig of my Mare Island Mud Puppy brown ale. <\/p>\n

To my left, a group of three ladies were a couple of steps behind us, mixing two ounces of salted butter, ten ounces of room-temperature milk, and molasses in a bowl. <\/p>\n

\u201cMolasses is our secret ingredient,\u201d Grainbakers Founder Caitlin Jewell told our class of forty. <\/p>\n

We\u2019d all gathered at Mare Island Brewing Company in Vallejo, CA, on a Thursday night for one of Jewell\u2019s Grainbakers<\/a> events, a class that teaches people how to bake with spent grain. <\/p>\n

The real secret ingredient here. <\/p>\n

A byproduct of the brewing process, spent grain is often sent to farmers. But Jewell\u2019s innovative series of classes that rotate at taprooms throughout the country makes baking with byproducts fun and engaging while bringing welcome traffic into a community space. <\/p>\n

It\u2019s a win-win for breweries at a time when they\u2019re struggling to get feet off the street. <\/p>\n

All in the name of shaping community one ball of dough and glass of beer at a time.<\/p>\n

GET TICKETS<\/a><\/p>\n

From Dog Treats to Date Nights<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

In 2011, Jewell and her partner Jeff Leiter launched their own brewery, Somerville Brewing Company. <\/p>\n

The entrepreneurs, who formerly owned an ad agency, ran the neighborhood brewery for about ten years before burning out and closing the doors for good during the pandemic. <\/p>\n

Taking time to \u201creconnect with family, make art, and just chill,\u201d Jewell says they moved across the country to California. <\/p>\n

In a period of transition, Jewell started Grainbakers. The company travels around to different taprooms hosting classes that teach you how to bake goods, like breads or pretzels, with spent grain. <\/p>\n

Having worked in the beer industry, Jewell is no stranger to this brewing byproduct. <\/p>\n

\u201cJeff used to dump spent grain in a pile next to our trash can,\u201d she recalls. <\/p>\n

At the time, the couple had an elderly beagle who wouldn\u2019t take his medicine. To hide his pills, Jewell learned how to make spent grain dog treats. <\/p>\n

\u201cYou could put his medicine in cheese and meat, and he would eat the food, spit out the pill, and look you in the eye,\u201d laughs Jewell. \u201cSo I made spent grain ravioli to trick him into taking the meds.\u201d <\/p>\n

During a particularly slow Tuesday at the brewery, Leiter asked Jewell, \u201cWhat are you going to do to put butts in seats!?\u201d <\/p>\n

Almost at a loss, Jewell had a eureka moment. Why not teach a spent grain breadmaking class?<\/p>\n

The classes took off at the brewery and beyond, with businesses booking classes for their executives and local universities offering them in their course catalogs. <\/p>\n

Eventually, other breweries came calling, looking for a way to \u201cput butts in seats\u201d in their own taprooms. <\/p>\n

\u201cChris from Idle Hands called me and was like, \u2018Dude, my Wednesdays are bad; would you come over here and teach this?\u201d says Jewell, who took her show on the road. <\/p>\n

When the pair closed Somerville Brewing Co. and moved to California, Jewell thought her baking days were over. <\/p>\n

But they were only just beginning. <\/p>\n

\u201cWhen I got out here, I saw a real hole in the market for something fun to do at a brewery that wasn\u2019t paint night,\u201d she explains, pausing to go check on a loaf of bread in the oven. <\/p>\n

Testing a recipe for a class that night at Barebottle in San Francisco, CA, Jewell\u2019s lemon poppy seed bread featured a few dozen lemons she\u2019d harvested off her own tree. \u201cThe house smells really good,\u201d she told me as she sat back down. <\/p>\n

After logging almost thirty thousand miles and teaching classes at more than thirty breweries for the past couple of years, Jewell\u2019s mission to help local breweries rise is just getting started.<\/p>\n

Shaping Community<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

\u201cWe\u2019re doing a spent grain edutainment<\/em> breadmaking class,\u201d Jewell tells me when I ask her what Grainbakers is all about. \u201cThe mission is to help small, independent American breweries activate on really rough nights of the week and help elevate their stature with their communities, reminding people they exist.\u201d <\/p>\n

Mare Island Brewing Co-Founder Ryan Gibbons has done six classes with Jewell. He always personally gives a tour of the brewery to participants. At the class I attended, he explained the entire brewing process and showed us a bin of the spent grain from Mare Island\u2019s Coal Shed Stout that we\u2019d be using in the class. <\/p>\n

Mostly a grist of a grain called Midnight wheat, two-row barley, and a bit of Maris Otter malt.<\/p>\n

\u201cIt\u2019s really dark and beautiful,\u201d says Jewell. <\/p>\n

He says it\u2019s very common for people to come up to him excitedly and say, \u201cI\u2019ve never done anything like this.\u201d <\/p>\n

\u201cI sometimes call it a brew-to-table moment,\u201d says Gibbons. \u201cEverybody\u2019s just super excited to have an inside look at the brewery and now understand \u2026 the beer they\u2019re drinking produced the grain you have that\u2019s now in the bread you\u2019re enjoying.\u201d <\/p>\n

It\u2019s a type of engagement that Gibbons says you really can\u2019t put a price on. <\/p>\n

During our Thursday night class, we packed Mare Island\u2019s spare room. In a few hours, with the music cranking, we got hands-deep in flour, rolled dough, and sipped beer. <\/p>\n

\u201cObviously, on those nights, our revenue sees a nice spike,\u201d says Gibbons. \u201cIf even half of the people in the class get a beer, that\u2019s a win.\u201d <\/p>\n

A former brewery owner herself, Jewell understands breweries\u2019 current struggles. <\/p>\n

\u201cThings aren\u2019t great, and they\u2019re struggling,\u201d she says. \u201cYou have to support your small American brewery, or you\u2019re not going to have them anymore. And so I think that there\u2019s an absolutely urgent call to arms to protect and defend these businesses right now.\u201d <\/p>\n

At Grainbakers, Jewell says she\u2019s encouraging people to get back to thinking about \u201chow to make things with their hands and their hearts.\u201d <\/p>\n

That\u2019s how you shape a community. <\/p>\n

GET TICKETS<\/a><\/p>\n

The Recipe for Rising Together: The Proof Is in the Proof<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

After a quick tour, Gibbons takes us back to start baking our pretzels. <\/p>\n

Jewell\u2019s classes aren\u2019t structured like a typical cooking class. With Grainbakers, it\u2019s more like a party than a procedure. <\/p>\n

\u201cYou\u2019re not at a cooking school station,\u201d says Jewell, who loves seeing people courageous enough to get out of the house during the week to do something that frightens them. <\/p>\n

Those like Janet Livingston, a Bay Area resident and self-proclaimed serial class-taker. <\/p>\n

\u201cIf you offer a class on something,\u201d says Livingston, \u201cI\u2019ll show up and take it,\u201d especially if it involves baking or cooking. <\/p>\n

After coming across a Grainbakers\u2019 class on Eventbrite, Livingston, who doesn\u2019t drink beer, signed up. <\/p>\n

After her first class at S27 Alehouse and Brewery in San Jose, Livingston decided to follow Jewell wherever she went. <\/p>\n

\u201cI was a fish out of water in a brewery,\u201d says Livingston, who was drawn in by Jewell\u2019s infectious personality. \u201cI felt at home.\u201d <\/p>\n

Livingston has now volunteered and helped out at about twenty-five of Grainbakers\u2019 classes in the Bay Area.<\/p>\n

At Mare Island, Jewell immediately makes us feel like we\u2019re in her own kitchen. She quickly takes us through about five different stations, including dough making, pretzel rolling, pretzel baking, and a couple of sauce stations\u2014beer mustard and cheese. <\/p>\n

Grainbakers is more like a \u201cchoose your own adventures,\u201d says Livingston. <\/p>\n

If you just want to roll out strands into ropes, go for it.<\/p>\n

If you\u2019re looking for a challenge and want to shape the perfect pretzel, it\u2019s all you. <\/p>\n

Or if you just want to drink a couple of beers and mix dough by hand, you\u2019re a champion, too. <\/p>\n

Jewell won\u2019t be hurt if you just come to the class to drink beer and chat. <\/p>\n

\u201cIf you are not excited about making the dough by hand, I will not judge,\u201d says the chef in her sky blue chef\u2019s jacket with Grainbakers stamped across the heart. For those folks, Jewell does the work beforehand, pre-portioning batches of frozen dough. <\/p>\n

After about twenty minutes of short demos, Jewell cuts us loose. With the music cranking and the conversation flowing, the class becomes a party. <\/p>\n

\u201cWe\u2019re going to let chaos break,\u201d she almost shouts. \u201cMake some pretzels!\u201d <\/p>\n

While I mixed flour, yeast, butter, and spent grain at my table, a few couples to my right, shaped balls of dough into twenty-eight-inch ropes. <\/p>\n

Jewell stood watching on, explaining that the trick here is to work quickly. \u201cThirty seconds, thirty pushes,\u201d she said to the group. The longer you work it, the more the dough warms up, and as the yeast wakes up, it starts to rise. \u201cIf you overwork it, that\u2019s where it goes to hell!\u201d <\/p>\n

Jewell has a recommendation for the table. <\/p>\n

\u201cAfter rolling thousands of pretzels, I discovered the real secret,\u201d she says with a little gleam in her eye. \u201cWork with frozen dough.\u201d <\/p>\n

While we continue to whisk and roll, Jewell bops to the center of the room. For those curious, she demonstrates perhaps the trickiest part of the class: shaping the pretzel. <\/p>\n

In a few deft movements, she brings the ends of the rope together, crosses the legs, and flips the whole braid up. <\/p>\n

Presto pretzel. <\/p>\n

To boil the twisty shapes, Jewell gives us another tip. <\/p>\n

Typically German pretzels get their characteristic dark crust by dipping them in a lye solution. Jewell shares that this can be potentially dangerous. Instead, \u201cwhen I was trying to make a brown pretzel that didn\u2019t burn the house down,\u201d she came up with a new method. She places the twisted dough in a solution of eight cups of boiling water and four ounces of baking soda that she baked for an hour at 250 degrees to turn into sodium bicarbonate. \u201cIt will make your pretzels browner and saltier,\u201d she explains.<\/p>\n

Using a slotted spoon, Jewell submerges the pretzel for about twenty seconds before taking it out and placing it on parchment paper, where she brushes it lightly with egg yolk (another pro tip). <\/p>\n

As a final flourish, Jewell dips her hands into some salt, sprinkling a few flecks over the top. <\/p>\n

She encourages us to get creative. <\/p>\n

\u201cLately, my family has been homesick, so we\u2019ve been topping them with New Hampshire maple syrup,\u201d she says, explaining her kids will also just dump straight sugar on them. \u201cYeah, we\u2019ve been losing it!\u201d <\/p>\n

As the last step, Jewel pops her pretzel into her little oven to bake for twelve to fifteen minutes at 425 degrees. <\/p>\n

While the twisty bread bakes, she continues moving around the room, encouraging, laughing, and instructing. <\/p>\n

It\u2019s one of her favorite parts of the class. <\/p>\n

When she can step back, she sees \u201call of a sudden, the room is lit,\u201d she shares. \u201cPeople are just having a party.\u201d <\/p>\n

Breaking Bread, Baking Bread<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Stacey Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

Like every loaf of bread or braid of pretzel, each class at each brewery is a little different. <\/p>\n

\u201cYou can see there\u2019s all different walks of life in a class,\u201d shares Gibbons. \u201cYou\u2019ve got people that are on date nights, people that are a friend group that is just looking for something to do. Sometimes it\u2019s just a retired couple of them. It\u2019s just like, hey, let\u2019s get out of the house tonight and go make some bread.\u201d<\/p>\n

My partner and I had made it a date night ourselves while a trio of ladies next to us had come out as friends. <\/p>\n

\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

Joyce Matthews heard about Grainbakers from her friend who in turn found it on Instagram. The second-time participant brought back her two girlfriends; they all lived a twenty-minute drive away. <\/p>\n

\u201cIt\u2019s bringing business for the brewery on a slow night,\u201d explains Matthews, who is no stranger to baking. <\/p>\n

Her friends chime in to tell me that Matthews recently sold a dozen of her coconut oatmeal chocolate chip cookies at a fundraising auction for over fifty dollars. They joke that she could go on the Great British Baking Show. <\/p>\n

As we took a break from mixing dough, the baking hobbyist explains to me that she appreciates the combination of baking and drinking. <\/p>\n

\u201cThere\u2019s like a two-beer maximum where you [hit] your peak in baking,\u201d she laughs. <\/p>\n

I can\u2019t say that she\u2019s wrong. <\/p>\n

But baking isn\u2019t the only mystical thing happening after two beers at a Grainbakers class. <\/p>\n

This sense of camaraderie and community bubbles away right underneath the surface. Usually cracked smoothly after a couple of pints. <\/p>\n

\u201cThe vibe is approachable, welcoming, encouraging, and fun,\u201d says Livingston, who often sees first-timers come to the class a little apprehensive. \u201cDon\u2019t take yourself too seriously. You can\u2019t really mess up.\u201d <\/p>\n

She adds, \u201cI like to see, at the end of class, people who came in uncertain or skeptical leave with their successfully made ball of dough and big smiles on their faces!\u201d <\/p>\n

Jewell recalls a class at Pizza Port (which has an excellent sound system) that played her playlist just a little too loud. Almost sixty people just got into a circle and started dancing. <\/p>\n

At the faith-based Brethren Brewing Company in Manteca, CA, a group of twenty women taught Jewell how to line dance. \u201cWhen they were supposed to be mixing bread, we just stopped and had a line dancing lesson,\u201d she recalls. \u201cThat was so rad!\u201d <\/p>\n

You\u2019re literally breaking or baking bread with people you\u2019ve never met before. <\/p>\n

\u201cYou\u2019re meeting different people in a community that you may have seen in the grocery store, but now you\u2019re coming together and making bread,\u201d says Gibbons. <\/p>\n

That\u2019s the magic of Grainbakers. <\/p>\n

And it doesn\u2019t stop at just the camaraderie. <\/p>\n

Shaping Sustainability<\/h2>\n
\"grainbakers<\/p>\n

Mare Island Brewing Company Co-Founder Ryan Gibbons explains spent grain to a Grainbakers class | Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

\u201cI try to say it every time: Brewing is not green,\u201d says Gibbons. \u201cAny way that we can find a way to incorporate our byproducts into something else is just a win-win for everybody.\u201d<\/p>\n

After doing some back-of-the-napkin math for us, Gibbons estimated that Mare Island produces around four tons (or 8,000 pounds) of spent grain a week. <\/p>\n

For most of its spent grain, Mare Island partners with Crane Ranch in Sonoma. About twice a week, a farmer comes to pick up the grain, feeding it to his sheep. <\/p>\n

Grainbakers doesn\u2019t exactly put a huge dent in the amount of spent grain Mare Island produces, but it\u2019s something. Jewell says a class typically uses four or five five-gallon buckets, which, depending on the grain, weigh out to 200-250 pounds (so if our math is right, about .1 percent of the spent grain Mare Island makes in a given year). <\/p>\n

Jewell encourages folks to come back to the brewery to pick up spent grain themselves, stopping in for a beer or two as well, of course. <\/p>\n

It\u2019s an everlasting ecosystem. <\/p>\n

Let the Good Times Rise<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Grainbakers<\/p>\n<\/div>\n

You know what they say: The proof is in the proof, right? <\/p>\n

With 3,400 participants, Grainbakers has become its own living, breathing community, with people consistently coming back for two, three, or even four classes. <\/p>\n

\u201cI\u2019ve made the joke so many times. On the third class, you\u2019re joining me as a paid assistant,\u201d laughs Jewell, who is always amazed by those who come more than once. <\/p>\n

Those like Livingston, who has now helped Jewell at twenty-five of her Grainbakers classes over the last two years. And shows no signs of slowing down, mentioning an upcoming class she\u2019s attending at Devil\u2019s Canyon. <\/p>\n

Jewell has an ambitious plan for 2025, noting she has about fifteen breweries on the schedule for classes in just the next fifteen weeks. <\/p>\n

\u201cI like to say I\u2019m the lamest touring band you\u2019ve ever met,\u201d laughs Jewell.<\/p>\n

Doesn\u2019t sound lame to us at all. <\/p>\n

After a couple of hours at Mare Island, folks start to box up their dough, pack up cups of spices, drain the dregs of their pints, and prepare to head home. <\/p>\n

Before we all leave, Jewell leaves us with one last tip. <\/p>\n

\u201cIf I can help these little breweries, that\u2019s huge for me,\u201d she says, passing on the torch to us. \u201cSave your brewery!\u201d<\/p>\n

Because that\u2019s the only way, as Jewell likes to say, that we can rise together. <\/p>\n

How Can I Take a Grainbakers Class?<\/h2>\n
\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

\"grainbakers<\/p>\n

Photography courtesy of Grace Lee-Weitz | Hop Culture<\/p>\n<\/div>\n

It\u2019s easy, just sign up! <\/p>\n

Hit the button to take a look at all the classes and see if there is a Grainbakers class offered at a brewery near you. <\/p>\n

GET TICKETS<\/a><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

I pulled my hands out of the bowl and held them up in front of my face in awe. Covered tip to palm in a thick sticky paste, my fingers felt like I\u2019d dipped them into a plaster cast. Laughing with my partner, we shaped the scraggly pile of yeast, bread flour, and the leftovers […]<\/p>\n","protected":false},"author":1,"featured_media":105617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[6876,3733,273,30191,8640,13163,1231],"dealstore":[],"offerexpiration":[],"class_list":["post-105616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-community","tag-culture","tag-hop","tag-loaf","tag-pint","tag-shaping","tag-time"],"yoast_head":"\nShaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=105616\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I pulled my hands out of the bowl and held them up in front of my face in awe. Covered tip to palm in a thick sticky paste, my fingers felt like I\u2019d dipped them into a plaster cast. Laughing with my partner, we shaped the scraggly pile of yeast, bread flour, and the leftovers […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=105616\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-23T18:25:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1173\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"15 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=105616#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture\",\"datePublished\":\"2025-02-23T18:25:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616\"},\"wordCount\":2916,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg\",\"keywords\":[\"community\",\"culture\",\"Hop\",\"Loaf\",\"Pint\",\"Shaping\",\"Time\"],\"articleSection\":[\"Beer\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=105616#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=105616\",\"url\":\"https:\/\/fivemor.com\/?p=105616\",\"name\":\"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616#primaryimage\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg\",\"datePublished\":\"2025-02-23T18:25:17+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/fivemor.com\/?p=105616#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/fivemor.com\/?p=105616\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/?p=105616#primaryimage\",\"url\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg\",\"contentUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg\",\"width\":1000,\"height\":1173},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/fivemor.com\/?p=105616#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/fivemor.com\/?bp_activities=1\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/fivemor.com\/#website\",\"url\":\"https:\/\/fivemor.com\/\",\"name\":\"Som2ny Network\",\"description\":\"Daily Deals\",\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/fivemor.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/fivemor.com\/#organization\",\"name\":\"Som2ny Network\",\"url\":\"https:\/\/fivemor.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"contentUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"width\":300,\"height\":86,\"caption\":\"Som2ny Network\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/fivemor.com\"],\"url\":\"https:\/\/fivemor.com\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=105616","og_locale":"en_US","og_type":"article","og_title":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network","og_description":"I pulled my hands out of the bowl and held them up in front of my face in awe. Covered tip to palm in a thick sticky paste, my fingers felt like I\u2019d dipped them into a plaster cast. Laughing with my partner, we shaped the scraggly pile of yeast, bread flour, and the leftovers […]","og_url":"https:\/\/fivemor.com\/?p=105616","og_site_name":"Som2ny Network","article_published_time":"2025-02-23T18:25:17+00:00","og_image":[{"width":1000,"height":1173,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"15 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=105616#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=105616"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture","datePublished":"2025-02-23T18:25:17+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=105616"},"wordCount":2916,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=105616#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg","keywords":["community","culture","Hop","Loaf","Pint","Shaping","Time"],"articleSection":["Beer"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=105616#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=105616","url":"https:\/\/fivemor.com\/?p=105616","name":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=105616#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=105616#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg","datePublished":"2025-02-23T18:25:17+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=105616#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=105616"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=105616#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/grainbakers-collage-mare-island-brewing-company-credit-grace-lee-weitz-hop-culture-1000x1173-1.jpg","width":1000,"height":1173},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=105616#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Shaping Community One Loaf and Pint at a Time \u2022 Hop Culture"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/105616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105616"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/105616\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/105617"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=105616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=105616"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=105616"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=105616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}