Alcohol History Links September 2 - 9
Summary of the difficulties in identifying and the nomenclature of artefacts. Comes with some awesome photos as well.
“Despite these challenges, the identification of objects is an extremely important part of the project. The artefacts used to produce, traffic, store, and consume intoxicants were as carefully chosen as the substances themselves, so it’s only be documenting these objects, and the locations in which they were found, that it’s possible to fully understand and appreciate the role of alcohol, tobacco, tea, and coffee in early modern society.”
“Adjunct use together with other procedures meant the beer would not cloud, from excessively high protein content, when shipped long-distance or where bottled beer was alternately exposed to cold and warm temperatures. It is evident from his remarks that both professional brewing and the public required under all circumstances a clear drink. (There were minor exceptions, e.g., “weiss” beer, and steam beer in part).”
Laboratory analysis of Kveik yeast.
Some more myth busting on Scottish brewing history.
Scientists are attempting to regenerate grains from an ancient (2,800 years old) castle. Not sure how they plan to accomplish that, but hopefully it works.
A brief description of a brewery from the late 1800s to early 1900s for a promotional event at a local museum.
“Noel’s Brewery, located in the river valley and operated by Joseph Noel and partner Narcisse St Goddart, produced “hop beer.” This four per cent brew was not aged but simply cleared of sediments and sold directly after the batch was made. There was also Malcom McKenzie, who owned McKenzie House, later the Windsor Hotel, and had a large brewery in the 1880s. In 1883, Joe Hall had established a brewery in the riverbottom.”
I have been waiting for this for quite some time. Kevin Verstrepen’s work is fascinating and well worth a read. This paper is hot off the presses, though, so I havent had much time to have a proper read through.