Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results

The trouble with re-creating ancient brews is that it’s actually an impossible task. By Rae Ellen Bichell The closest that Travis Rupp came to getting fired from Avery Brewing Co. in Boulder, Colo., he says, was the time he tried to make chicha. The recipe for the Peruvian corn-based beer, cobbled together from bits of[…]

Drinking in Ancient Greece

Archaic and classical Greek culture was steeped in spirit. Archaic and classical Greek culture was steeped in spirit. Drinking parties for the elite were a ritual that eventually filtered down to the man in the street. What went on at these gatherings and how were inebriation and public displays of drunkenness justified in cultural terms?[…]

Medieval Mystic Margery Kempe and the Economics of Beer Brewing

This 15th-century mystic turned her hand to brewing the bubbly, and she wasn’t very successful. By Karl HagenIndependent Educational Consultant Near the beginning of her autobiography, the fifteenth-century mystic Margery Kempe relates her ill-fated attempts to make her worldly fortune. Among her mercantile ventures, she turned her hand to brewing: And than, for pure coveytyse[…]

Beer Brewing, Industrialization, and London Water Supplies Since the 16th Century

London was already a major beer producer in the sixteenth century. London was already a major beer producer in the sixteenth century. However, beginning in the eighteenth century, urbanization and industrialization meant a sharp increase in scale for brewers. Because brewers required large quantities of sweet water for manufacturing their product, this also resulted in[…]