Unraveling the history of ‘Old Musty Ale.'
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​A geographical look at the brewing traditions in Norway.

“I've collected enough evidence now that I'm beginning to get a picture of farmhouse brewing as it was practiced in Norway in the past. However, to understand how people brewed we have to start with the geography, because that determined everything else. The brewing was a tradition descending in unbroken line from the Stone Age to the present. There were lots of changes on the way, and these were transmitted from village to village. When you look at the resulting patterns on a map it's obvious that the geography was tremendously important for what influences went where.”
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​An account of the first European brewery to open in the Americas, circa 1540s.
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Reviving an old type of barley that was grown around 1916. 
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Even more ancient grain use.
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Seems beer museums are becoming more popular. Sioux City Public Museum is putting up an exhibit on the town's brewing history that will go til March 2017.

Right. After a host of guests, travellings to Poznan and Bamberg, and family visits, things have finally turned to normal. Just in time for winter vacations. Anyway, time to get back on track with posts! So here are the weekly links to posts about beer history.

A nice overview of studying beer history and archaeology, and the trials therein, featuring a few friends of the blog!

Your weekly Greco-Roman translations from Brewing Classical Styles!
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Evolution of taste in the early 1900s, how pitch played a role in flavour, and how that was judged by drinkers of the era. 

“This is normal as taste is relative if not almost arbitrary. We like a heavy and bitter-sweet beer because we want to, not because it is inherently superior to a light and almost tasteless one. At one time, and still for many, it is precisely the obverse.”
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​A write up on the recent bestowment of Belgium’s beer culture scene as an Intangible Cultural Heritage of Humanity by UNESCO.
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A look at the pulque scene in Mexico.

"Today, pulque is available in numerous flavors and strengths and you are as likely to see a tattooed millennial couple sipping a liter container of strawberry-flavored pulque outside a hipster bar as the farmers in cowboy hats who make and drink it in the countryside."
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A short list of recipes for the holiday table. 
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A collector of beer memorabilia and author of a book on the history of brewing in Nashville has decided to revive an old brand - the Nashville Brewing Company.
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Efforts to preserve the brewing history in Montana from 1980s - 2000s through local interviews.
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Restoring an old brewery to its former glory in Kent, England.

It is time for this month’s session! This time, we are tasked with writing on which four people, past or present, we would like to have over for a beer dinner, and which four beers would I serve. Without a doubt, I would invite a student, an entrepreneur, a diplomat, and a dancer. Since these people are all dead, I’m going to go ahead and assume they speak perfect modern English as well.

The Student: I do not know this ancient Egyptian’s name, but he has been forever immortalized by his teacher, who pleaded with his pupil to stop drinking and return to his studies.  He writes:

"I am told that thou forsakest books (and) dost abandon thyself to pleasure. Thou dost wander from tavern to tavern. Every evening the smell of beer, the smell of beer frightens men away (from thee). It corrupts thy soul, (and) thou art like a broken oar. Thou canst guide to neither side. Thou art like a temple without a god, (like) a house without bread. Thou art detected as thou climbest up the walls, and breakest the plank. The people flee from thee, and thou dost strike and wound them. O, that thou wouldst comprehend that wine is an abomination and that thou wouldst abjure the pomegranate-drink; that thou wouldst not set thy heart on fig-wine, and that thou wouldst forget the carob-wine. 

Now, I am not sure if this guy was a particularly bad student or not, but it is heartwarming to know students have been acting the same way since the start of civilization.

The Entrepreneur: either Elynour Rummyng, Mother Louse or Mother Bunch, or any other alewife lost to history, whoever is available. These women would have started a business in an interesting time, when women in English society were not exactly treated fairly. There was one alewife who was subjected to the false claim that she had leprosy, causing her business to fold. I would imagine the anti-alewife mentality stems from men being afraid of women having power. Yet these women would have known to brew, and brew well, so to talk to them and learn more about their experiences would be something quite unique.

The Diplomat: Sir Kenelm Digby, English courtier and Roman Catholic at the time of the Gunpowder Plot. Sir Digby lived an interesting life, and was even deemed as a reputable philosopher, but more importantly, he wrote a recipe book. The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. In it are recipes for 17th century pies, pasties, beers, wines and meads. It has served as one of the key resources for studying historic gastronomy. To discuss this with him, and the finer points of brewing, would save years worth of research into historical records.

The Dancer: A woman with no name, dubbed the Egtved Girl. She was a Danish teenager, buried around 1370 BC along with one birch bucket. Residue analysis carried out by Dr. Patrick McGovern and team showed that it had beer made from wheat, honey, bog myrtle and cowberries. Whether this was a beer special for funerals, whether it was consumed, if those ingredients were common etc., could all be answered within a quick dinner side chat.

To limit it only to four beers is a bit tough, as I am sure these guests would like to experience all the ranges of modern brewing. Yet having even 30 minutes of their time would help answer so many questions...and really put me out of a job.