Exploring Birmingham's Microbreweries

The building feels simple yet deliberate. A square warehouse with brick walls painted a dusky blue, stand before me, its wooden terrace sheltered by a modest tin roof. The industrial vibe deepens as I step through the garage-style entrance. A row of oak barrels greets me, followed by towering steel tanks that nearly reach the ceiling. To the right, a group of patrons gather at high-top tables, their eyes fixed on a heated basketball game. I approach the bar and order a tasting flight. It arrives as four petite glasses set on a wooden block, their hues ranging from pale yellow to soft brown. I’m visiting a local brewery, but this isn’t Germany, Belgium, or England. I’ve landed at Uproot Brewing Company in Birmingham, Alabama, U.S.A.

According to authors Luis Raihofer et al., in the article “A Short History of Beer Brewing,” beer first developed in regions of the Fertile Crescent (the present-day Middle East), ancient Egypt, and China between 9,500 and 6,000 BC. By the late 19th century, innovative discoveries in precise fermentation processes enabled beer production to steadily grow and expand. During the 20th century, the world’s first professional brewers emerged in England, Austria, and Germany. Brewer Carl Lintner introduced academic brewery education in 1865 in Freising, Germany, with his Brauer‐Cursus, or Brewers’ Course. Many students of this programme moved to the United States to establish some of the most well-known breweries to date, including Pabst and Anheuser‐Busch.

Beer remains a popular alcoholic beverage produced globally; however, you find the highest concentration of small-production breweries (known as microbreweries) in the United States. The rise of microbreweries in America began in 1979 following the legalisation of home-brewing. This legislation permits Americans to brew beer at home without federal taxation. A craft brewery movement emerged soon thereafter. This encouraged the growth of small-scale breweries, shifting focus away from large industrial producers. Today, American microbreweries have spread all over the country, and as a result the market’s become saturated. Brewery entrepreneurs thus feel compelled to seek creative ways to endure and compete.

Birmingham, a city in north-central Alabama, carries historical roots of prosperity through iron and steel production, while also standing as a pivotal site in the American Civil Rights Movement. Today, it offers a diverse atmosphere with an impressive culinary scene and an equally notable range of craft breweries. For those who value local experiences and deep travel, a visit to Birmingham simply must include one (or several) microbreweries. Back at Uproot Brewing Company, I met with owner and brewmaster, Nate Darnell.

Like many in the industry, Nate’s passion for beer begins modestly as a home-brewer. After volunteering at local breweries, he started his path as a professional brewer in 2011. By 2023, he received the ultimate opportunity most brewers could only imagine: the chance to craft beer on his own terms. Just outside of downtown Birmingham, a warehouse perfectly suited for a brewery became available, and Nate seized the chance to establish Uproot Brewing Company.

With only a few core ingredients: malt, barley, hops, and water, Uproot Brewing Company creates a wide variety of beers. It’s all thanks to different fermentation styles, another key element that makes American craft beer so unique. The fermentation process begins by milling the grain (typically malt or barley) into a powder known as grist.

Next comes the mash, created by adding water to the grist and steeping the mixture. Filtering, boiling, and hops addition follow suit before the mix enters a centrifuge that removes unwanted components. The liquid batch then moves into large steel vats to ferment. Ales, India pale ales (commonly called IPAs), and pale ales ferment for fifteen to eighteen days. Lager beers require more time, with most needing six to seven weeks.

I find the most distinctive type of beer available at Uproot Brewing Company to be their sour beer selection. By introducing wild yeast or bacteria during fermentation, they achieve the desired tartness and acidity. Known as sours, this type of beer saw the light of day in Belgium. Over time, American brewers have stepped up the game, earning recognition as pioneers of this particular craft.

Sours come in two categories: kettle-aged and mixed-culture. In the first category, brewers create the tart flavour by adding bacteria to the boil kettle before transferring the mixture to a vat for fermentation. Mixed-culture sours need much more time, about nine to twelve months after bacteria addition in an oak barrel to ferment.

In the US, kettle-aged production dominates due to a combination of flavour preferences and lower operational costs. These sours incorporate a variety of fruits, producing a sweet yet tart taste. In Belgium, mixed-culture sours remain more common, usually delivering an acidic, funky character often described as barnyard-like.

The creativity behind beer brewing remains one of the main reasons American microbreweries have become beloved institutions in their respective cities. In the greater Birmingham area, there are thirteen microbreweries today. These respected establishments, an essential part of the city, have become closely linked with Birmingham’s identity.

When I ask what makes local breweries stand out, brewmaster Nate Darnell shares that the industry’s strength lies in its camaraderie. Despite increased competition and market saturation, Birmingham brewers actively support one another. This can take the form of recommending visitors to stop by neighbouring breweries, or offering supplies when someone’s in a pinch.

This community dynamic is more than operations, and clearly linked to what patrons experience. Alongside their impressive range of beers, Uproot Brewing Company also caters to non-beer drinkers. You can enjoy seltzers, wine, and cocktails, which attract a broader audience. It’s a trend increasingly seen in American microbreweries. Although Nate’s deeply passionate about beer, he hopes Uproot becomes a community hub, a welcoming place for anyone seeking connection and a moment to unwind.

For deep travellers keen to explore the diverse offerings of a microbrewery in a responsible way, I recommend ordering a flight of beers. Beer flights are popular in American breweries and typically consist of four to six smaller pours. For mine, I chose a mix of traditional brews: a Mexican-style lager, Kölsch, Italian pilsner, and hazy pale ale. The first two taste crisp and refreshingly light, ideal for a warm, sunny afternoon. The pilsner and pale ale come through bold and unmistakably hoppy with a touch of sweetness.

For anyone drawn to more adventurous options, try venturing into the world of sour beer. These brews often become the canvas for a brewer’s imagination. At Uproot, my favourite turned out to be a kettle-aged sour ale crafted with blueberry, blackberry, and marshmallow. This violet-blue pour pleases both the eyes and the palate. The first sip bursts with berry-forward tartness before smoothing into a mellow vanilla finish.

Regardless if you like traditional brews, experimental flavours, or aren’t a fan of beer at all, I recommend visiting American microbreweries. They offer you a distinct experience that lets you discover a city like a local. You meet charming residents and see first hand the pride they take in sharing a craft beer with you.

For those who love deep travel to connect with people and places, a local brewery easily offers both. You could stumble in and find patrons watching a tense match on TV, or gathering around a live musician. Why not strike up a conversation, or just sit back and absorb the vibe and scenery? However you choose to experience it, be sure to do so with a tasty local craft beer in hand. Cheers!