Politics of Beer
A featured piece by friend of the blog Brian Alberts in the Washington Post, discussing the association of beer and politics!
"Beer, in fact, was central to the founding of our country. Taverns were more common than churches in Colonial society. They were hubs of political and social life where people ate, drank, heard local news, argued about it, held public meetings and conducted business transactions."
An account of the archaeological evidence of Heather use in brewing.
A series looking into the history of Rum in the Canadian Navy.
"Consumption by officers with the men was not traditional but the event was ceremonial, as shown by the consigning of the last dram to the sea. The Commander spoke well and the clip in general is affecting, it speaks to a different time, one we can learn from in more ways than one."
Although this time not from Lars, it is a good summary of what Garshol has uncovered so far.
For those looking to expand their blog news feed, here's a list from the good folks over at Boak & Bailey!
This month's Beer Advocate had a few pieces on brewing history. This one particularly caught my eye, as it is a full on historic brewery!
Continuing the research efforts into the ale brewed in Derby, which was apparently quite popular at the time (what with having only around 700 houses, but 120 ale houses and 76 malt houses).
"So, it’s pretty clear that well before coke, Derby malt was a thing and a desired thing. Moved by massive pack horse trains, by water as discussed in the first post or by subterfuge as the Pickfords of Macclesfield illustrate. Folks wanted their hands on it."
Lars' further exploration of Seto culture and their koduõlu ale, which they sampled at a local restaurant.
A look into the use of Heather in antiquity!
"There are certainly more ancient references to heather in Greek and Latin than its adjunct-y friend, meadowsweet. Prior to the first c. BCE, the authors only describe heather as a plant that is worth cutting and lighting on fire. Later, Pliny likens heather to myrica – the name for the family of plants that includes another famous gruit herb, bog myrtle."
Hints at a Brewing Museum in England around the 1980s. Dunno if it's heartwarming to know that promotion and the study of brewing history was occurring back in the 80s, or daunting because it closed down...
A brief examination of the cask ale sparkler, a little device used to add foam to ales.
"The sparkler was referred to parenthetically in a 1949 brewing journal article by J.W. Scott, “From Cask to Consumer”. Initially I thought it was a post-1945 invention, or perhaps an expedient to make thin, wartime beer more attractive in the glass."
Examining old newspapers shows the range of beers produced by three different breweries in the early 1900s.
"I was surprised to see that the two Faversham breweries produced both Table Ale and Table Beer. Table anything was pretty rare in England by this point. It had long been dropped by the big London brewers. The examples here must have been pretty low gravity as they're under 30s per barrel. At that price, they's have to be under 1040º."
As was hinted at last week, Dr. McGovern and crew provide evidence for wine making in Georgia from 8,000 years ago.