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#beer-history
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Session number 150: When porter was… amber?
Porter is a dark beer, right? Pretty much black. Well, that was not always the case, as the late Martyn Cornell explains in his 2025 book Porter & Stout. He describes 18th century London porter as “mid-brown or deep chestnut in colour at most” and, on the same page, quotes a contemporary source which refers […] Session number 150: When porter was… amber? originally posted at Boak & Bailey's Beer Blog
by Boak & Bailey0 viewsbeer-historythe-sessionmartyn-cornellporter - news
Archaeologists Discover Ancient Beer Receipts From 4,000 Years Ago
Cracking open a cold one is a common post-work ritual across many cultures today, but archaeologists discovered the practice dates back at least 4,000 years. The National Museum of Denmark has been home to a robust collection of tablets inscribed in now-extinct languages from early Middle Eastern civilizations for over a century, but archaeologists there, along with colleagues from the University of Copenhagen, only recently began to research them. The scholars deciphered a list of kings, administrative documents, and magic spells written in cuneiform — the tablet-writing system that ancient cultures in Iraq and Syria adopted around 5,200 years ago. The article Archaeologists Discover Ancient Beer Receipts From 4,000 Years Ago appeared first on VinePair .
by Stephen Bradley2 viewsancientbeer-historyhistorynews - news
Oregon’s Distro Shake Up and Day One’s Place In It
How does Columbia's buyout of Point Blank impact Oregon's beverage industry & what impact will it have on small brands & independent distributors?
by Warren Wills6 viewsbeer-historycidercommentarycraft-beerindustryoregon-brewery - news
Lost Breweries of Egerland
Along the north western edges of modern day Czechia lie the Ore Mountains, known in Czech as Krušné hory, and in German as Erzgebirge. The mountains themselves straddle the border between Czechia and Germany, and as the name makes patently obvious mining was for centuries the primary industry. It is actually from the town of Jáchymov that we get the word "dollar" as a name for many currencies, though obviously from it's German name Joachimsthal - the silver that was mined here was minted into the standard coin for trade throughout Europe, the Joachimsthaler, which was shortened to just "taler", and eventually became "dollar". For centuries the mountains and their hinterland to the east formed a region known as Egerland, known in Czech as Chebsko. As early as the 11th century, German speakers were invited to Bohemia to work the mines that generated some of the most industrialised areas of the Austro-Hungarian empire, with glass works, lace making, and textiles also prevalent. Wher
by noreply@blogger.com (Alistair Reece)4 viewsbeer-historybohemian-brewing-industrychebskoczech-republicder-bohmische-bierbraueregerland - news
Homebrew - Victorian Style
There is something delightfully pompous, perhaps a little insane, about book titles in the Victorian era that always reminds me of the "Connections" TV series presented by James Burke. In episode 2 there is a segment about Victorian weather science in the Highlands, that describes the effect of science on the people of Victorian Britain, in that it: "made them all lunatic in the same way". An example of a daft book title is this magnificent tome from 1852... Can you get much more condescending than the head chef to the Royal Family should advise the working classes on how to cook? Admittedly I bought the book precisely for the title and out of curiosity about what the servants of the upper echelons though regular folks should, could, or even would be willing and able to cook. Francatelli even gives a list of equipment that said "working classes" require for the recipes and techniques in his book, which would cost £6 12s 4d in pre-decimal currency, that's about £700/$930/€800 today, and
by noreply@blogger.com (Alistair Reece)4 viewsa-plain-cookery-book-for-the-working-classesbeer-historybrewing-historycharles-elme-francatellihomebrew-historyvictorian-era