Beer in the Middle Ages and the Renaissance

Front Cover
University of Pennsylvania Press, 2004 - Cooking - 319 pages
0 Reviews
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Early Medieval Brewing
15
Urbanization and the Rise of Commercial Brewing
37
Hopped Beer Hanse Towns and the Origins of
53
The Northern
74
The Southern
89
Levels of Production
107
Levels of Consumption
126
Technology
143
Capital Investment and Innovation
166
Types of Beer and Their International Exchange
184
Copyright

Other editions - View all

Common terms and phrases

References to this book

All Book Search results »

Bibliographic information