brewing

Book Review: Craft Beer Culture and Modern Medievalism: Brewing Dissent by Noëlle Phillips

Susan Verberg (US)

In Craft Beer Culture and Modern Medievalism: Brewing Dissent, Noëlle Phillips takes a critical look at the people and legends of craft beer and the ways in which medievalism and masculinity have shaped the industry of craft beer brewing. Craft beer may seem to be a rather flippant choice for an analytical scholarly study, but it is a movement deeply infused with modern assumptions...

Book Review: Viking Age Brew, by Mika Laitinen

Merryn Dineley (UK)
What did ale and beer taste like in the past? How was it made? What sort of equipment did they use and what were the ingredients? The answers to all of these questions, and more, can be found in this book. Archaeologists, experimental archaeologists, brewing historians and anyone interested in ancient technologies will find this book invaluable as an easily accessible study and explanation of ...

De Re Cervisia et Mulso, “on The Subject of Beer and Mulsum”

Matt Gibbs (CA)
Beer has a long and ubiquitous history. Today it is the most consumed alcoholic beverage in the world; it is also the most popular drink after water and tea (Swot, 2016). But little consideration is typically given to how beer developed with respect to taste, and even less is given to why beer is thought of in the way that it is. There have been developments in this regard: the craft beer movement, ...

Of Boyling and Seething: A Re-evaluation of the Common Cooking Terms in Connection with Brewing

Susan Verberg (US)
Modern chemistry provides us with a deeper understanding of fermentation, but that does not necessarily translate into an easier interpretation of medieval recipes. Our modern brewing methods and sanitary measures have evolved, and the language and terminology used in brewing has changed over the years. The arcane language of early medieval recipes often makes modern interpretations...

Brewing

The production of beer by converting a mash of grains (usually malted barley) into an alcoholic mixture. It needs yeast to get the fermentation going and flavouring.

Where Were the Viking Brew Houses?

Graham Dineley and
Merryn Dineley (UK)
7th UK EA Conference Cardiff 2013
***The authors have over 15 years' experience in experimenting with recreating ancient and traditional techniques of making ale from malted grain. Graham is a craft brewer, with 30 years' experience making beer from the grain. Merryn is an archaeologist, with an interest in malting and brewing technologies...