History of Beer and Brewing (RSC Paperbacks Series)
A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand...
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A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so:·Stimulates the reader to consider how, and why, the first fermented beverages might have originated·Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer'·Considers the possible means of dissemination of early brewing technologies from their Near Eastern originsThe book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.
PrefaceAcknowledgementsCh. 1The Beginnings1How Might Fermented Beverages Have Originated?1Some General Definitions and Musings9Ch. 2Ancient Egypt32The Grains37Grain Cultivation and Processing41Beer as Compensation for Labour43Beer Export and Import44Bouza46Brewing Technology48Brewery Sites51Information from the Artistic Record53The "Folkloristic" Approach to Interpretation of Ancient Egyptian Brewing56Beer Flavouring61Fermentation63The Role of Women64The Contributions of Dr. Samuel64Ch. 3The Ancient Near East75The Role of Beer in Society77The Terminology and the Techniques78The Evidence for Breweries and Brewing Equipment79Types of Beer81Methodology83Drinking Through Straws, etc86The Goddess Ninkasi87Notes from the Hymn to Ninkasi89Chemical Evidence for Beer91A Question of Primacy92The Grains96Flavouring103Banqueting, Over-indulgence and Retribution104Ch. 4Other Ancient Beer-drinking Peoples117Israel and Palastine119The Land of the Hatti125Phrygia128Lydia130Cicilia131Armenia132Syria133Thrace134The Phoenicians136Galatia and the Celts139Urartu140Mitanni142The Scythians143The Cimmerians148The Urnfield Society150The Celts151Evidence for Celtic Brewing161Ch. 5The British Isles and Europe165Cereals as Markers for Brewing Activity169Neolithic Britain and Northwest Europe: the Beginnings of Agriculture172The Passage of Farming Across Europe181Farming vs Gathering185A Short Interlude in Southeast Europe190Why Did Agriculture Spread Across Europe?191Did Neolithic Britons Brew?193The Bronze Age and the Culture of the Beaker199Evidence of Bronze Age Brewing210The Iron Age211Roman Britain225Anglo-Saxon Britain233Did Beor Equate to Beer?251Ireland Before Guinness259The Early Days of Brewing in Holland268Ch. 6From the Norman Conquest to the End of the Tudors282William the Conqueror282The First Regulations284Henry III and the Assize of Bread and Ale292The Formation of the Guilds296Domestic Ale Consumption Around the 15th Century302Hops303The Beer Trade with Holland314More about Hops and Beer317Measures to Combat Dishonesty321Beer vs Ale323Henry VIII and the Alewife326Brewsters330A Tudor Miscellany333Elizabeth I346Brewing in Tudor Times - Some Details351Ch. 7The Start of Large-scale Brewing365The Stuarts365The Use of Coal372Charles I and Oliver Cromwell375Commercial (Common) Brewers383Mumm387Gin (Madame Geneva)391The End of "Medievalism"392Gervase Markham395The Onset of Brewing Science; Lavoister et al401Adulteration of Beer416Some Early Brewing Texts421James Baverstock and the First Brewing Instruments424Steam Power437Big is Beautiful440The Need for Attemperation451James Prescott Joule457Refrigeration462Some Technological Improvements469Taxes on Everything472The Golden Years of Brewing Science477Ch. 8Some Beer Styles and Some Breweries485Porter485Bavarian Beer508Potato Beer514Heather Ale515Pale Ale523Devonshire White Ale530Gruit: The Major Beer Flavouring, Prior to the Hop, in Many Parts of Europe534City of London Brewery538Truman's Brewery540Golden Lane Brewery551Courage554Ch. 9The 20th Century568The Lull Before the Storm568The Storm: 1914-1918579The Sign of Things to Come589Bottled Beer593The Story of British Lager604The Origins of the "Amber Nectar"620Brewing Becomes Really Scientific627Brewery-conditioned Beer670CAMRA - A Response to Brewery-conditioned Beer678The "Big Six"684Beer and Health699App. 1Timescale for Europe, Western Asia and Egypt716App. 2Ancient names for parts of Europe and the Near East718App. 3Sketch of working brewery of the 15th century719App. 4John Taylor: "The Water Poet"720App. 5Section through brewery showing layout722App. 6Summary of brewing processes723App. 7Explanation of chronological signs724Subject Index725
