A Woman S Place Is In The Brewhouse

• North American Guild of Beer Writers Best Book 2022 Dismiss the stereotype of the bearded brewer. It's women, not men, who've brewed beer throughout most of human history. Their role as family and village brewer lasted for hundreds of thousands of years—through the earliest days of Mesopotamian civilization, the reign of Cleopatra, the witch trials of early modern Europe, and the settling of colonial America. A Woman's Place Is in the Brewhouse celebrates the contributions and influence of female brewers and explores the forces that have erased them from the brewing world. It's a history that's simultaneously inspiring and demeaning. Wherever and whenever the cottage brewing industry has grown profitable, politics, religion, and capitalism have grown greedy. On a macro scale, men have repeatedly seized control and forced women out of the business. Other times, women have simply lost the minimal independence, respect, and economic power brewing brought them. But there are more breweries now than at any time in American history and today women serve as founder, CEO, or head brewer at more than one thousand of them. As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows readers that women have been—and are once again becoming—relevant in the brewing world.

The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.

BEER SCHOOL Beer School Bottling Success at the Brooklyn Brewery What do you get when you cross a journalist and a banker? A brewery, of course. “A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist’s skepticism—as though he has forgotten that he is reporting on himself. Tom is even less forgiving—he’s a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement.” —Michael Jackson, The Beer Hunter “An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that’s not enough, it is all about beer!” —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School “Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom’s book an A++!” —Norm Brodsky, Senior Contributing Editor, Inc. magazine “Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too.” —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth “Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale.” —Ken Grossman, founder, Sierra Nevada Brewing Co.

In settings ranging from Kansas City's West Bottoms to Quality Hill, you'll follow the lives and fortunes of five very different men, the women they love, and the families they create, in G.P. Schultz's historic saga about the settlement and growth of one of America's great cities. You'll follow the adventures of Jack and Kevin, two spunky Irish orphans just off the boat and determined to make their fortunes in America. They arrive in Kansas City when it is a rugged town built along mountainous gullies carved in the mud along the Missouri River--thus earning it the name "Gully Town." For Kevin, early Kansas City affords the opportunity to fulfill his ambitions to be a newspaper reporter and to pursue his avid interest in women--until the captivating Mary, herself and Irish immigrant, steals his heart. Jack settles into the business community and his life takes a completely different turn as he helps create the Boss System of politics that continues to dominate the city for half a century. Red is a young man who witnesses the horror of Quantrill's famous raid on Lawrence, Kansas, in the early days of the Civil War and later participates in the Battle of Westport. Red finds the woman of his dreams in the beautiful Melissa--only to lose her when she learns of his past and flees, taking with her the secret that could save Red from a life of crime. Adam, schoolteacher, historian, state senator and newspaper columnist, chronicles the lives of his friends and the growth of Kansas City in the journal he faithfully keeps through the years. Through him, we learn about the turbulent political system that puts Jack on top--and frequently threatens his life. We experience such history making events as the great Centennial celebration in 1900, and the St. Louis World's Fair in 1904. As the next generation comes of age in a more civilized Kansas City it faces its own challenges. Michael, a product of Gully town's Little Italy, grows up in violence and becomes chief of the Kansas City underworld. Michael falls in love with the beautiful Beth, and must face the inevitability of his career in organized crime destroying the life they have built together.

Winner of 2014 U.S. Gourmand Drinks Award • Taste 5,000 years of brewing history as a time-traveling homebrewer rediscovers and re-creates the great beers of the past. The Brewer’s Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer’s quest to bring them—and their ancient, forgotten beers—back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place—in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic. Fueled by date-and-honey gruel, sour pediococcus-laced lambics, and all manner of beers between, William Bostwick’s rollicking quest for the drink’s origins takes him into the redwood forests of Sonoma County, to bullet-riddled South Boston brewpubs, and across the Atlantic, from Mesopotamian sands to medieval monasteries to British brewing factories. Bostwick compares notes with the Mt. Vernon historian in charge of preserving George Washington’s molasses-based home brew, and he finds the ancestor of today’s macrobrewed lagers in a nineteenth-century spy’s hollowed-out walking stick. Wrapped around this modern reportage are deeply informed tales of history’s archetypal brewers: Babylonian temple workers, Nordic shamans, patriots, rebels, and monks. The Brewer’s Tale unfurls from the ancient goddess Ninkasi, ruler of intoxication, to the cryptic beer hymns of the Rig Veda and down into the clove-scented treasure holds of India-bound sailing ships. With each discovery comes Bostwick’s own turn at the brew pot, an exercise that honors the audacity and experimentation of the craft. A sticky English porter, a pricelessly rare Belgian, and a sacred, shamanic wormwood-tinged gruit each offer humble communion with the brewers of yore. From sickly sweet Nordic grogs to industrially fine-tuned fizzy lager, Bostwick’s journey into brewing history ultimately arrives at the head of the modern craft beer movement and gazes eagerly if a bit blurry-eyed toward the future of beer.

She only wanted one night Being on the road all the time because of the family business makes for a lot of lonely nights. So when handsome, charming AJ Phelps finds me in the hotel bar, I'm ready for more than casual conversation. After an amazing night, my hope to continue a brief affair with the town charmer is derailed when I come face to face with him the following day. This time, he's not just handsome, charming AJ. He's all business...and the owner of the brewery my brother is dead set on ruining. All may be fair in love and war, but there's nothing as cut throat as beer and business. He wants all her nights As an ex-pro baseball player turned business owner, I have it all. Or I thought I did until Kennedy Rochester crossed my path. A one night stand with a woman as hot, intelligent, and feisty as that? No brainer. At least not until the following morning when she steps into my brewery and tells me in no uncertain terms her family business is there to put me out of mine. I should loathe her for threatening my livelihood, but I don't. I can't. Not when all I think about when I look at her is our single, toe-curling night together. Not when I'd give nearly anything for just one more.

Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive collection of Creole recipes assembled in one volume. The recipes include classic dishes synonymous with New Orleans, such as gumbo, jambalaya, and red beans and rice, and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville, plus tempting desserts like Creole bread pudding with whiskey sauce and the famous old Hotel Pontchantrain's Mile High Pie. With this classic now back in print, home cooks will turn their kitchens into some of New Orleans premiere restaurants, helped along by fifteen master chefs.

French Aeroplanes Before the Great War is a catalog of the aeroplanes of the nearly 700 French builders who worked before the onset of World War I. Most of these aeroplanes flew some did not some were never even finished but all of them reflect the extraordinary vitality and sense of optimism that powered the aeronautical world before the future of the aeroplane began to become clearer in wartime. If the Wrights had not flown in 1903, one of the early French builders would very quickly have won the laurels for the first flight. Some of the machines appear in these pages probably for the first time in print; others are rarely seen. This collection serves as a kind of super Exposition Internationale de Locomotion Arienne; readers are invited to enter the Grand Palais, as they might have in 1908 or 1909, to enjoy these marvelous aircraft.