Beer in the Middle Ages and the Renaissance
Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, this book presents a detailed history of the business, art, and governance of brewing.
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Early Medieval Brewing
Urbanization and the Rise of Commercial Brewing
Hopped Beer Hanse Towns and the Origins of
Levels of Production
Levels of Consumption
Capital Investment and Innovation
Types of Beer and Their International Exchange
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alcohol Amersfoort Amsterdam Antwerp barley barrels beer production bier Brabant Brauwerk in Wismar Bremen brewers brewing industry Brewsters in England brouwindustrie Bruges consumers count of Holland Delft deutsche Braugewerbe difﬁcult Doorman drink drinkers Dutch early Einbeck English excise taxes export fermentation ﬁfteenth century ﬁgures ﬁnd ﬁrst ﬁrst half ﬁxed Flanders fourteenth century Germany geschiedenis Ghent Gouda grain prices gruit gruitrecht guild Haarlem Hamburg beer Hamburgs Bierbrauerei Hanse History of Brewing Holland Holland towns hopped beer brewing imports income increased kettle late Leuven levels Lier liters of beer London Low Countries Lübeck malt mashing medieval middeleeuwse brouwerij Middle Ages monasteries Netherlands northern Europe number of breweries ofﬁcers ofﬁcial output percent produced beer proﬁts reﬂected regulations Renaissance restrictions Scandinavia seventeenth century signiﬁcant sixteenth century southern Low Countries speciﬁc taxes on beer Techen teenth thirteenth century tion town government trade type of beer typically Uytven wine Wismar wort yeast
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The Barbarian's Beverage: A History of Beer in Ancient Europe
No preview available - 2004