Annotated Bibliography David Lanster

Extended History of and Other Fermented Beverages

Hornsey, Ian S. A and . RSC Paperbacks. Cambridge: Royal Society of Chemistry, 2003. This book provides an exhaustive overview of brewing from the possible beginnings of fermented beverages all the way through the twentieth century. Such a comprehensive volume provides insights not afforded by more specific texts, and interesting lines of inquiry include the transition from what was essentially fermented breakfast cereal to something more similar to beer as we know it today, the introduction of hops and the necessary change in public taste (to accommodate the added bitterness), who brewed - from individuals to monasteries to households to brewhouses, the regulation/taxation of beer and its ingredients, and the religious implications/concerns with drinking alcohol and using hops (low-country Protestant plants). This book provided most of the information that I used to create a brief timeline of the history of beer to better orient my further research.

Katz, Solomon H., and Maytag, Fritz. "Brewing an Ancient Beer." Archaeology 44, no. 4 (1991): 24. These authors were intrigued by a scholarly debate concerned with whether bread or beer came first in ancient Sumeria, and sought to shed light on the matter be recreating an ancient beer based on a recipe from the “Hymn to Ninkasi”. After having scholars revisit the text to resolve some ambiguities, they went about re-creating the recipe as faithfully as possible. The resulting brew, according to them, was both delicious and unique, and serves as a proof-of-concept that recipes recorded thousands of years ago can produce a product not unlike those we drink today. It is also notable that beer was consumed by both men and women of all social classes in Sumerian civilization, and there are a number of laws concerning beer parlors in the Code of Hammurabi.

Arthur, John W. W. "Brewing Beer: Status, Wealth and Ceramic Use Alteration among the Gamo of South-western Ethiopia." World Archaeology 34, no. 3 (2003): 516-28. This article elaborates on the importance of , its particularly important ceremonial and religious uses for the Gamo people, and the social hierarchy that allowed or restricted certain households from brewing or drinking beer.

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Palmer, Douglas B. B. "The Brewers' Lament: and Politics in Late Seventeenth- century England." Historian 73, no. 1 (2011): 1-21. This article is concerned with the difficulties of running a small competing with brewing giants in 17th century England. As noted in the title, porters were the primary style of beer being brewed at the time, and interestingly, porters were named as such because they were essentially as filling as a meal and served as an economical replacement for lower-working class men - London’s porters.

Carlson, Robert G. " Beer, Reciprocity, and Ancestor Propitiation among the Haya of Bukoba, ." Ethnology 29, no. 4 (1990): 297-311. This paper describes the method of production of banana beer - the traditional fermented beverage of the Haya people of northwest Tanzania. After discussing the hierarchical levels of drunkenness as classified by the Haya, the mediating role of banana beer is contextualized within their social relations and cultural beliefs.

Rogerson, C. M. "A Strange Case of Beer: The State and Sorghum Beer Manufacture in South Africa." Area 18, no. 1 (1986): 15-24. This paper takes a deep dive into the social implications and geopolitical consequences of beer in apartheid Africa. The local African sorghum-based beer industry expanded rapidly in the 1960s, only to give way to the dominance of beer after removal of the prohibition on Black access to ‘White’ .

Gogoi, P., and S. Boissya. "A Method for Preparation of Beer from Rice (Country Liquor) Used by the People of Mongolian Origin Residing in the State of Assam, India." Anthropos 79, no. 1/3 (1984): 248-50. This article outlines the traditional method for producing rice beer as practiced by people of Mongolian origin living in Assam, India. Culturally, rice beer plays a role in domestic life while also carrying religious significance. Interestingly, the preparation of , also referred to as “medicine”, involves turning the dried powder of over 100 plants into a hard puck which is later crushed and added to the rice slurry to ferment.

Kolhatkar, Madhavi. “The Method of Preparing Surā According to the Vedic Texts.” Bulletin of the Deccan College Research Institute 46 (1987): 41-45. As the title suggests, this paper details the method of producing “surā” in ancient Egypt - the originators of fermented beverages. Surā was used primarily in Vedic ritual, but also in daily life. As with modern beer, the main grain used was barley.

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Wayessa, Bula Sirika, Diane Lyons, and Brian Kooyman. "Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia." Journal of African Archaeology 13, no. 1 (2015): 99-114. This study is focused on validating methods for studying beer-brewing history by examining how clay vessels were produced (and how that affects the brewing residues left behind) and how beer was produced based on micro-residue analysis. Local Wallaga beer has an interesting production method: in addition to germinated grain, part of the cereal is ground into a powder, mixed with water, and allowed to ferment like sourdough bread. Two thirds are baked into bread, which is later broken up and added to the beer, while the last third is roasted on a griddle until very dark. It is said that the bread enhances the alcoholic content, while the roasted dough improves the flavor and adds color.

Valdez, Lidio M. “Molle Beer Production in a Peruvian Central Highland Valley.” Journal of Anthropological Research 68, no. 1 (2012): 71-93. The article posits that the poorly understood molle beer (made from molle berries) of the Andean region is more important than scholars acknowledge. beer is generally recognized as the most important fermented beverage of South America, even predating the Inka empire. However, contrary to popular belief, maize beer was reserved only for special occasions. As it turns out different types of fermented beverages dominated the region, especially dependent on the altitude - the Andean communities of the Ayacucho Valley preferred molle beer.

Sams, G. Kenneth. "BEER in the City of MIDAS." Archaeology 30, no. 2 (1977): 108-15. This article provides perspective on the rich history of beer in the ancient Near East. The varieties of (>70), the scripts and images we still have, and the number of fermenters and storage and drinking vessels all shed light on the complexities of a culturally significant beverage.

Homan, Michael M. "Beer and Its Drinkers: An Ancient Near Eastern Love Story." Near Eastern Archaeology 67, no. 2 (2004): 84-95.

Jennings, Justin, Kathleenl. Antrobus, Samj. Atencio, Erin Glavich, Rebecca Johnson, German Loffler, and Christine Luu. "“Drinking Beer in a Blissful Mood”. Alcohol Production, Operational Chains, and Feasting in the Ancient World." Current Anthropology 46, no. 2 (2005): 275-303.

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McAllister, Patrick. "Culture, Practice, and the Semantics of Xhosa Beer- Drinking." Ethnology: An International Journal of Cultural and Social Anthropology 42, no. 3 (2003): 187-207.

McAllister, Patrick. "Domestic Space, Habitus, and Xhosa Ritual Beer Drinking." Ethnology 43, no. 2 (2004): 117-35.

Tenison, Thomas Joseph. "On Methers and Other Ancient Drinking Vessels." The Journal of the Kilkenny and South-East of Ireland Archaeological Society 3, no. 1 (1860): 54- 61.

Rare Books in UM’s Collection

Cobbett, William. Cottage Economy: Containing Information Relative to the Brewing of Beer, Making of Bread, Keeping of Cows, Pigs, Bees, Ewes, Goats, Poultry and Rabbits, and Relative to Other Matters Deemed Useful in the Conducting of the Affairs of a Labourer's Family- a New Ed. London: Published by W. Cobbett, 1828. This great little book is a go-to guide for all things economical, which naturally includes brewing one’s own beer. The author expresses his dismay at recently imposed taxes on malt, which made home-brewing a thing of the past. Some exciting features included yeast being referred to specifically by name, and the trick of putting your barley in water to see how much of it is already malted - turns out it was cheaper to sell barley so suppliers would often mix some into the batch of malt to add weight, but not fermentable sugars. Finally, as is common in old books, you find great little quotes like “It is the top of the morning, which, in every calling of life, contains an hour worth two or three hours of the afternoon.”

Poole, T. The Family Brewer, Or, the Art of Brewing Fully Explained: Containing All Necessary Directions for Persons Who Wish to Brew Their Own Beer Whether Strong or Small, Respecting Malt, Hops, Water, &c. &c., with Occasional Remarks. Third Edition with Additions. ed. 1791. This is a more technical treatise, with full attention to detail in sourcing ingredients, measurements, and methodology. The publication of this book coincides with the beginning of a sharp increase in taxes on beer ingredients, and it is not yet clear to me if these sorts of considerations were taken into account when written. It is also very difficult to read because all of the ‘f’s look like ’s’s.

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Shannon, Richard. A Practical Treatise on Brewing, Distilling, and Rectification: With the Modern Improvements in Fermentation ... Interspersed with Practical Observations on Each Kind of Fermentable Matter ... and the Making , , and Vinegar ... with a Copious Appendix on the Culture and Preparation of Foreign Wines, , and Vinegars. R. Scholey, 1805. This massive volume discusses everything that can be fermented and spends a good deal of time discussing both beer and for distilling. The amount of knowledge at this time puts the last 200 years of technological advancements (or lack thereof) into perspective, as modern-day brewing guides shed little further insight into the processes at work. The technicality of some of the chapter, such as dealing with attenuation or product clarity, are still ongoing issues in modern, well-established brewhouses. The most impressive parts are the “practical observations”, as they obviously did not arise from rigorous science, but are useful points to think about when brewing.

Thomann, G. American Beer: Glimpses of Its History and Description of Its Manufacture. United States Brewers' Association, 1909.

Blot, Pierre. Hand-book of Practical Cookery, for Ladies and Professional Cooks, Containing the Whole Science and Art of Preparing Human Food. New York: D. Appleton and Company, 1868.

American Beer History – Saloon Culture, Advertising, Sexism

Corzine, Nathan Michael. "Right at Home: Freedom and Domesticity in the Language and Imagery of Beer Advertising 1933–1960." Journal of Social History 43, no. 4 (2010): 843-66.

Dietler, Michael. "Alcohol: Anthropological/Archaeological Perspectives." 35, no. 1 (2006): 229-49.

Duis, . The Saloon: Public Drinking in Chicago and Boston, 1880-1920. Urbana: University of Illinois Press, 1983.

Feldman, Herman. Prohibition; Its Economic and Industrial Aspects. New York ; London: D. Appleton and Company, 1927.

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Murdock, Catherine Gilbert. Domesticating Drink: Women, Men, and Alcohol in America, 1870-1940.

Gender Relations in the American Experience. Baltimore, Md.: Johns Hopkins University Press, 1998.

Rotskoff, Lori. Love on the Rocks Men, Women, and Alcohol in Post-World War II America. Gender & American Culture. Chapel Hill: University of North Carolina Press, 2002.

Simpura, Jussi. "Studying Norms and Contexts of Drinking." Contemporary Drug Problems 18, no. 3 (1991): 477.

“Social and Cultural Aspects of Drinking: A Report to the European Commission.” The Social Issues Research Center. March 1998.

Stack, Martin. "Local and Regional in America's Brewing Industry, 1865 to 1920." The Business History Review 74, no. 3 (2000): 435-63.

Warsh, Cheryl Krasnick. “Smoke and Mirrors: Gender Representation in North American Tobacco and Alcohol Advertisements Before 1950.” Histoire Sociale/Social History 31, no. 62 (1998): 183-222.

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Miami Craft Breweries

• Biscayne Bay Brewing Company: http://www.biscaynebaybrewing.com/ 8000 NW 25th St #500, Doral, FL 33122 • Concrete Beach Brewery: http://concretebeachbrewery.com/ 325 NW 24th St, Miami, FL 33127 • J. Wakefield Brewing: https://jwakefieldbrewing.com/ 120 NW 24th St, Miami, FL 33127 • Lincoln’s Beard Brewing Company: http://lincolnsbeardbrewing.com/ 7360 SW 41st St, Miami, FL 33155 • M.I.A. Beer Company: https://www.mia.beer/ 10400 NW 33rd St #150, Doral, FL 33172 • Nightlife Brewing Company: http://nightlifebrewingco.com/ 1588 NW 7th St, Miami, FL 33125 • Spanish Marie: https://www.facebook.com/SpanishMarie/ 14241 SW 120th St #109, Miami, FL 33186 • The Abbey Brewing Company: http://abbeybrewinginc.com/ 1115-1117, 16th St, Miami Beach, FL 33139 • The Tank Brewing Co.: http://thetankbrewing.com/ 5100 NW 72nd Ave A-1, Miami, FL 33166 • Titanic Brewing Company: http://www.titanicbrewery.com/titanic/ 5813 Ponce de Leon Blvd, Coral Gables, FL 33146 • Tripping Animals Brewing: https://www.trippinganimals.com/ 2685 NW 105th Ave, Doral, FL 33172 • Veza Sur Brewing Co.: https://vezasur.com/ 55 NW 25th St, Miami, FL 33127 • Wynwood Brewing Company: http://wynwoodbrewing.com/ 565 NW 24th St, Miami, FL 33127

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