A history of beer and brewing
The book is aimed at a wide readership, particularly beer enthusiasts, but it will also be a good source for the serious scholar.
Print Book, English, ©2003
Royal Society of Chemistry, Cambridge, ©2003
History
xvi, 742 pages : illustrations, maps ; 25 cm
9780854046300, 0854046305
59305765
Ch. 1. The Beginnings
How Might Fermented Beverages Have Originated?
Some General Definitions and Musings
Ch. 2. Ancient Egypt
The Grains
Grain Cultivation and Processing
Beer as Compensation for Labour
Beer Export and Import
Bouza
Brewing Technology
Brewery Sites
Information from the Artistic Record
The "Folkloristic" Approach to Interpretation of Ancient Egyptian Brewing
Beer Flavouring
Fermentation
The Role of Women
The Contributions of Dr. Samuel
Ch. 3. The Ancient Near East
The Role of Beer in Society
The Terminology and the Techniques
The Evidence for Breweries and Brewing Equipment
Types of Beer
Methodology
Drinking Through Straws, etc
The Goddess Ninkasi
Notes from the Hymn to Ninkasi
Chemical Evidence for Beer
A Question of Primacy
The Grains
Flavouring
Banqueting, Over-indulgence and Retribution
Ch. 4. Other Ancient Beer-drinking Peoples
Israel and Palastine
The Land of the Hatti
Phrygia
Lydia
Cicilia
Armenia
Syria
Thrace
The Phoenicians
Galatia and the Celts
Urartu
Mitanni
The Scythians
The Cimmerians
The Urnfield Society
The Celts
Evidence for Celtic Brewing
Ch. 5. The British Isles and Europe
Cereals as Markers for Brewing Activity
Neolithic Britain and Northwest Europe: the Beginnings of Agriculture
The Passage of Farming Across Europe
Farming vs Gathering
A Short Interlude in Southeast Europe
Why Did Agriculture Spread Across Europe?
Did Neolithic Britons Brew?
The Bronze Age and the Culture of the Beaker
Evidence of Bronze Age Brewing
The Iron Age
Roman Britain
Anglo-Saxon Britain
Did Beor Equate to Beer?
Ireland Before Guinness
The Early Days of Brewing in Holland
Ch. 6. From the Norman Conquest to the End of the Tudors
William the Conqueror
The First Regulations
Henry III and the Assize of Bread and Ale
The Formation of the Guilds
Domestic Ale Consumption Around the 15th Century
Hops
The Beer Trade with Holland
More about Hops and Beer
Measures to Combat Dishonesty
Beer vs Ale
Henry VIII and the Alewife
Brewsters
A Tudor Miscellany
Elizabeth I
Brewing in Tudor Times
Some Details
Ch. 7. The Start of Large-scale Brewing
The Stuarts
The Use of Coal
Charles I and Oliver Cromwell
Commercial (Common) Brewers
Mumm
Gin (Madame Geneva)
The End of "Medievalism"
Gervase Markham
The Onset of Brewing Science; Lavoister et al
Adulteration of Beer
Some Early Brewing Texts
James Baverstock and the First Brewing Instruments
Steam Power
Big is Beautiful
The Need for Attemperation
James Prescott Joule
Refrigeration
Some Technological Improvements
Taxes on Everything
The Golden Years of Brewing Science
Ch. 8. Some Beer Styles and Some Breweries
Porter
Bavarian Beer
Potato Beer
Heather Ale
Pale Ale
Devonshire White Ale
Gruit: The Major Beer Flavouring, Prior to the Hop, in Many Parts of Europe
City of London Brewery
Truman's Brewery
Golden Lane Brewery
Courage
Ch. 9. The 20th Century
The Lull Before the Storm
The Storm: 1914-1918
The Sign of Things to Come
Bottled Beer
The Story of British Lager
The Origins of the "Amber Nectar"
Brewing Becomes Really Scientific
Brewery-conditioned Beer
CAMRA
A Response to Brewery-conditioned Beer
The "Big Six"
Beer and Health
App. 1. Timescale for Europe, Western Asia and Egypt
App. 2. Ancient names for parts of Europe and the Near East
App. 3. Sketch of working brewery of the 15th century
App. 4. John Taylor: "The Water Poet"
App. 5. Section through brewery showing layout
App. 6. Summary of brewing processes
App. 7. Explanation of chronological signs