Broken Top Bottle Shop & Ale Café changing (some) hands

Wednesday, March 16, via the Facebook group Broken Top Bottle Shop Friends, I learned that two of the original four partners in BTBS will be shortly selling their share to the other two.

Diana Fischetti and Andy Polanchek are moving on and leaving the beloved bottle shop and restaurant in the capable hands of Jason and Jennifer Powell. We love all four of these folks and this is kind of bittersweet for us.

Photo of the four original partners in Broken Top Bottle Shop & Ale Café

Picture of Broken Top Bottle Shop & Ale Café owners & partners shortly after they opened. L-R: Jennifer Powell, Andy Polanchek, Jason Powell, and Diana Fischetti. Picture credit believed to belong to Gina Schauland.

We first went to BTBS in May 2012 just three plus months after they opened when we were here for Sara’s interview. We moved just up the College Way hill from them in August 2012 and commenced to being regulars. Let me just put it this way: On Untappd I have 455 checkins at BTBS. Our good friend Ryan has 302 and my lovely wife (who started using Untappd way after me) has 116. We are the top three. [At our own home location I have 714, she has 142, and Ryan has 100.]

We used to live at the other end of the street which was just over 1 mile, with a fairly significant hill. The way down was easy. One earned their beer and food with the walk back home. Almost entirely uphill. We have since moved somewhat across town but nowhere else is close for either of us on checkins. The next two would be Platypus Pub and Deschutes Bend Public House, which both around 160 checkins for me [versus 455].

This is our place. I wrote about them in the Oregon Beer Growler. [PDF: November, 2013, p. 18] I talk and write about them frequently. I even have a TextExpander shortcut for “Broken Top Bottle Shop & Ale Café.” Most of my browsers, at home or work, “know” that “b” typed in the address bar means ““ so I can check either or both of the tap list and specials menu.

I stopped by there Thursday on the way home from work to do some business with a local brewer friend. Got myself a converted half barrel to use as a mash tun and boil kettle. Stoked! But I saw both Jason and Jennifer (separately) and they are stoked to move on to this new phase. “Team Powell” is on the way and looking forward to maintaining their place and the community, along with bringing us new things. We are excited.

Friday evening was also the “Sail Away Party” for Andy and Diana during the Stone tasting. We went down for dinner and beers after I closed up the Barber Library at 5 pm. Thankfully we got a few minutes to chat with both of them. They aren’t leaving us right away and have some irons in the fire, so to speak, so we’ll be looking forward to seeing where this next phase goes for all of them and the shop.

We want to extend our heartfelt good wishes to Diana and Andy in whatever comes next in their lives. Cheers, friends!

Bend Beer: A History of Brewing in Central Oregon. Get it!

Bend Beer: A History of Brewing in Central Oregon by Jon Abernathy is out today and if you have any interest in Bend and Central Oregon history and, in particular, the region’s history of brewing then you need this book.

It is currently “the definitive” book on brewing in Central Oregon, but I know even Jon wants more answers to some things. There is more he could not fit due to space constraints. Such is book authorship.

I heartily and fully recommend this book.

Cover of Bend Beer by Jon Abernathy. Photo by Gina Schauland.

Cover of Bend Beer by Jon Abernathy. Photo by Gina Schauland.

That said, and with hopefully more to come, some caveats are in order (whether required by the man or not): Jon Abernathy is my friend. I read the book ~1.5 times while it was being written and finalized. I read the first half through and then, when given the whole, read it over again from the start. Sara read the whole thing also. In fact, for part of our editing sessions I read it out loud and I made notes as either caught something.

This reading was in editing mode. Nonetheless, I saw so many (informationally) juicy bits that answer questions I’ve had and/or provide another angle into several other seriously “itchy” unanswered ones. I am really looking forward to sitting down with our copy and making notes for me instead of for the author. 😉 Jon has seriously extended my knowledge. But often better knowledge only leads to better/different questions. [Do not mistake that “juicy” for ‘the book contains “the dirt”‘ on anyone’s favorite brewery. That is not the case; Jon is not a mudslinger.] Also, our copy was given to us. OK, I think that’s all the disclosure needed.

Media and such:

The book’s website which includes author signing events.

Jon’s announcement at his beer blog, The Brew Site, which lists 8 locations in Bend to buy a physical copy, one in Portland, and several online links.

An interview with the author at #pdxbeergeeks.

If Facebook is your thing.

I hope to have more to say/review the book once I have re-read it on my own terms. Seems only fair.

The first couple of chapters give us good insight into the history of the region, including alcohol and Prohibition, and bring us up to Deschutes Brewery’s founding in 1988. There was brewing in Central Oregon well before 1988. It just wasn’t in Bend. Or for long.

I, personally, still have questions, in particular, about beer in Bend (and Central Oregon, generally) prior to Prohibition in 1916 [Even more particularly, before 1907-ish]. Jon has chased down an awful lot of history and done us great service, but I hope to infect him with my questions and perhaps we can both work at chasing down more answers and more interesting questions. 😀

Throughout these chapters we learn about the various industries that have driven Bend and its frequent, rapid growth.

In the next few chapters, we learn about Deschutes, the second wave of breweries, and the explosion of breweries and beer tourism. It truly is a heady ride.

Sara and I have only been here in Bend a bit over 2 years but the number of breweries in Central Oregon has more than doubled since we arrived; a good percentage of them in Bend.


Foreword, by Gary Fish

1. Beer on the Frontier: Saloons, Isolation and Homesteads on the High Desert
2. Prohibition on the High Desert
3. Timber Town: The Boom Years
4. Recreation and Tourism
5. Laying Foundations: Deschutes Brewery and Other Pioneers
6. The Second Wave
7. The Brewery Explosion and the Rise of Beer Tourism
8. Beer Town, USA

Appendix. Timeline
About the Author

The foreword is by Gary Fish, founder of Deschutes Brewery, and the gorgeous cover photo is by Gina Schauland, of Deschutes Brewery and Central Oregon Beer Angels.

I encourage you to buy a copy but the local libraries ought have copies fairly quickly. I asked our collection development librarian at COCC Barber Library to order a copy or two this morning. I also poked Deschutes Public Library via Twitter. Others should feel free to request their local libraries acquire it. In the meantime, there are lots of places to grab a copy locally and several online.

Hornsey – Brewing, 2nd ed.

Brewing BrewingI. Hornsey; RSC Publishing 2013WorldCatLibraryThingGoogle BooksBookFinder Read 28 Feb – 22 April 2014

Well-illustrated, learned, and perhaps serving multiple readers, this book, now in its new 2nd edition, is, despite being fairly heavy on the science, a useful, up-to-date, statement of the brewers art, with a little bit of up-to-date history and anthropology (Introduction).

[Note: I apologize for the somewhat mishmashed citations. Brewing science uses one of the most ridiculous citation styles ever invented. For starters, they throw out the title of a book chapter or article. I could go on but won’t.]


  • 1 Historical Material
  • 2 Barley and Malt
  • 3 Hops
  • 4 The Brewhouse
  • 5 Fermentation
  • 6 Beer Post-Fermentation
  • 7 Achieving and Maintaining Beer Quality
  • Subject Index

I will have little to say about most sections as it is fairly science heavy but still often understandable to someone with a good basic knowledge of commercial brewing. If I were a brewer with a problem or wanting more information on a process or an ingredient then I would turn here to get pointed in the right direction. I will leave in all of the section headings so you can get a good idea of what it contains, which is no more than you can do at amazon [although amazon is showing you the table of contents for the 1st ed. at the 2nd ed. page]. Again, after the Introduction there won’t be much in the way of comments. I may leave a note or two and add context as needed but not all of my notes are of use to you as you may well be interested more in one of the many other topics covered in the book.

1 Historical Material

Hornsey’s introduction, while being both interesting and easy to read, is also erudite. He turned me on to so many interesting looking works and some possible follow-on work to something I was hoping to find more of [ See Samuel, D.].

He chooses two topics as his focal point in the intro: Likely Origins of Brewing and Some Notable Figures in Brewing Science. The areas of most interest for me, if measured by note-taking and citations recorded for obtaining resources, were the section on the likely origins of brewing and the last paragraph of the chapter where he ends with suggestions for several books and articles on the topic(s) at hand.

1.1 Likely Origins of Brewing

I was particularly excited to learn of his Alcohol and its Role in the Evolution of Human Society, Royal Society of Chemistry, Cambridge, 2012 and his A History of Beer and Brewing, Royal Society of Chemistry, Cambridge, 2003. I acquired a copy of each via Summit (interlibrary loan) and will definitely be ordering myself a copy of both soon.

This section also covered Delwen Samuel’s work on brewing and baking in Ancient Egypt. I had read two of his articles, both from 1996, and had hoped to find resources describing any further work. Hornsey pointed me to two of them, which can be found here along with others.

Samuel’s work is covered on pp. 3-5 see fn 14 & 15

     fn 14 ref “With the aid of scanning electron microscopy, Samuel has demonstrated that some grains were sprouted (malted!) before being crushed and used for brewing; ….” (5)

     14 D. Samuel, “Fermentation technology 3,000 years ago — The archaeology of ancient Egyptian beer.” SGM Quarterly, 1997, 24, 3-5.

     fn 15 ref “Brewing and baking in ancient Egypt has been thoroughly studied by Samuel.” (5)

     15 D. Samuel, “Brewing and baking” in Ancient Egyptian Materials and Technology, ed. P. T. Nicholson and I. Shaw, Cambridge Univ Press, Cambridge, 2000, 537-76.

This section ends with some suggestions for articles and books:

“Highlights in the history of international brewing science have been summarized by Anderson, who has also documented the way in which science transformed brewing over the past three centuries, and the history of industrial brewing. A number of useful articles on brewing research and brewing history have appeared and are worth consulting, as are the books by Bamforth and Priest and Stewart.” (22)

  • R. G. Anderson, Ferment, 1993, 6, 191. [“Highlights in the history of international brewing science,” 191-8.]
  • R. G. Anderson, Brewery History, 2005, 121, 5.
  • R. G. Anderson, in Handbook of Brewing, 2nd rev. edn, ed. Priest, F. G. and Stewart, G. G., CRC Press, Boca Raton, FL, 2006, p. 1. [History of Industrial Brewing, 1-38]
  • T-M, Inari, One Hundred Years of Brewing Research, J. Inst. Brewing Centenary Edition, London, 1995.
  • F. G. Meussdoerffer, in Handbook of Brewing: Processes, Technology, Markets, ed. H. M. Esslinger, Wiley-VCH Verlag GmbH & Co. KgaA, Weinheim, 2009, p. 1. [“A Comprehensive History of Beer Brewing,” 1-42]
  • C. W. Bamforth, Brewing: New Technologies, Woodhead Pubishing, Abington, Cambridge, 2006. [See my review here]
  • F. G. Priest and G. G. Stewart ed., Handbook of Brewing, 2nd rev. edn, CRC Press, Boca Raton, FL, 2006

From 6.6 Beer Flavour:

     “For an up-to-date account of the sensory evaluation of beer see the excellent chapter by Bill Taylor and Greg Organ, 217 a repository of important facts and references.” (269)

     217 W. J. Taylor and G. J. Organ, in Handbook of Brewing: Processes, Technology, Markets, ed. H. M. Esslinger, Wiley-VCH Verlag, Weinheim, 2009, p.675. [“Sensory Evaluation,” 675-702]

Have my hands on this and looking forward to reading it.

From 7.2.4 Foam one little nugget (amongst many):

     “Even allowing for the enormous amount of research that has been carried out into the broad subject of head retention, there is still a mysterious side to the subject, a fact that is referred to in an article by Bamforth.48” (287)

     48 C. W. Bamforth, The Brewer, 1995, 81, 396. [“Foam: method, myth or magic?” 396. [389].]


  • 1 Historical Material
  • 1.1 Likely Origins of Brewing
  • 1.2 Some Notable Figures in Brewing Science
  • 1.2.1 Robert Boyle (1627-1691) and Robert Hooke (1635-1703)
  • 1.2.2 Antonj van Leeuwenhoek (1632-1723)
  • 1.2.3 Challenging “Spontaneous Generation”
  • 1.2.4 Louis Pasteur (1822-1895)
  • 1.2.5 The Sedlmayrs – a Scientific Brewing Dynasty
  • 1.2.6 The Carlsberg Laboratory, Copenhagen
  • 1.2.7 Chemists and the Brewing Industry
  • 2 Barley and Malt
  • 2.1 In the Beginning
  • 2.2 The Barley Plant and Its Domestication
  • 2.3 Barley Breeding
  • 2.4 Biochemical Structure of Barley
  • 2.4.1 Starchy Polysaccharides
  • 2.4.2 Non-Starchy Polysaccharides
  • 2.4.3 Proteins (Nitrogen; N)
  • 2.4.4 Lipids
  • 2.4.5 Other Constituents
  • 2.5 Malting
  • 2.5.1 Steeping
  • 2.5.2 Germination – and What Happens
  • 2.5.3 Kilning
  • 2.5.4 Malting Loss
  • 2.6 Other Cereals Used In Brewing
  • 2.6.1 Wheat
  • 2.6.2 Rice
  • 2.6.3 Maize
  • 2.6.4 Sorghum
  • 2.6.5 Oats
  • 2.6.6 Rye
  • 2.6.7 Triticale
  • 2.6.8 Buckwheat
  • 2.7 Specialist Malts and Adjuncts
  • 2.8 Commercial enzymes Used In Brewing
  • 3 Hops
  • 3.1 Historical
  • 3.2 The Plant
  • 3.3 Hop Varieties
  • 3.3.1 Dwarf Hops
  • 3.3.2 Hop Processing
  • 3.4 Hop Constituents
  • 3.4.1 “Sunstruck” Beer
  • 3.5 Hop Products
  • 3.6 Hop Pests and Diseases
  • 4 The Brewhouse
  • 4.1 Milling
  • 4.2 Mashing
  • 4.3 Wort Separation
  • 4.4 Sweet Wort
  • 4.4.1 Carbohydrate Composition
  • 4.4.2 Nitrogen Compounds
  • 4.4.3 Fatty Acids
  • 4.4.4 Sulfur Compunds
  • 4.5 Wort Boiling
  • 4.6 Wort Cooling
  • 5 Fermentation
  • 5.1 The Yeast
  • 5.2 Nutritional Requirements of Yeast
  • 5.2.1 Carbon Metabolism
  • 5.2.2 Nitrogen Metabolism
  • 5.2.3 Vitamins
  • 5.2.4 Inorganic Ions (Other Elements)
  • Sulfur
  • Phosphorus
  • Metallic Elements
  • 5.2.5 Relationship with Oxygen
  • 5.3 Yeast: Vitality and Viability
  • 5.4 Fermentation
  • 5.5 Yeast Storage Compounds
  • 5.6 Fermentation Technologies
  • 5.6.1 Batch Fermentation
  • 5.6.2 Continuous Fermentation
  • 5.6.3 High-Gravity Brewing
  • 5.7 New Brewing Yeasts
  • 6 Beer Post-Fermentation
  • 6.1 Maturation
  • 6.1.1 Flavour Development
  • 6.1.2 Colloidal Stabilisation
  • 6.1.3 Carbonation
  • 6.1.4 Clarification and Filtration
  • 6.2 Brewery Conditioned Beer
  • 6.2.1 Kegging
  • 6.2.2 Bottling
  • 6.2.3 Canning
  • 6.2.4 Nitrogenated Beer
  • 6.3 Cask-Conditioned Beer
  • 6.3.1 The Cask
  • 6.3.2 Beer Fining
  • 6.3.3 Bottle-Conditioned Beer
  • 6.4 Low-Alcohol (LA) and Alcohol-Free Beers (AFB)
  • 6.5 A Couple of “Special” Beers
  • 6.5.1 Ice Beer
  • 6.5.2 Wheat Beer
  • 6.6 Beer Flavour
  • 7 Achieving and Maintaining Beer Quality
  • 7.1 Management and Systems
  • 7.2 Chemical and Physical Laboratory Analysis
  • 7.2.1 Gravity and Beer Strength
  • 7.2.2 Bitterness
  • 7.2.3 Colour
  • 7.2.4 Foam
  • 7.2.5 Nitrosamines
  • 7.3 Microbiology
  • 7.3.1 Rapid Identification Methods
  • ATP Bioluminesence
  • Fluorescence in situ Hybridisation (FISH)
  • The Polymerase Chain Reaction (PCR)
  • 7.3.2 Bacteria
  • 7.3.3 Wild Yeasts
  • Subject Index

Again, a well-illustrated and learned book that can perhaps serve multiple reading publics.

I got this from COCC Barber Library [TP 570 .H66 2013]. It is a second copy of a text for the brewing certificate exam prep course that started this spring term at COCC.

Schiefenhovel and Macbeth, eds. – Liquid Bread

Liquid bread Liquid bread: beer and brewing in cross-cultural perspectiveWulf Schiefenhövel; Berghahn Books 2011WorldCatLibraryThingGoogle BooksBookFinder 

I read this excellent book back in late March to early April. Why has it taken me so long to comment on it? Because I have seriously struggled with making a decision as to how much of my reading notes I should include. But I must dig in and try to make them useful to the reader.

The short version is that this book is the winner of the Choice Magazine Outstanding Reference/Academic Book Award 2011 and it is an excellent interdisciplinary read on the subject of beer. It seems to be reasonably widely held by libraries and it is available at Amazon in both hardcover and paperback, with the paperback actually affordable at $24.50 currently. I would suggest getting it from a library first, though, to be sure it has enough of interest to you. I got it from Barber Library at COCC: GT 2884 .L57 2011.

Anyway, let’s begin:

“The chapters of our book bring together in a novel way discussions of evolutionary, archaeological, biomedical, technical, commercial, ethnographic, social and psychological facets of the rich cosmos of beer. In its cross-cultural and cross-disciplinary approach, the volume reflects the interests of the members of the International Commission on the Anthropology of Food and Nutrition (ICAF) (, see also the Preface), but the editors believe that this collation of perspectives on beer will also intrigue many readers in the general public.

For many, thinking about beer may first suggest the quenching of thirst on a hot day, as well as happy scenes in a convivial setting. In this volume, a deeper understanding of its social role in promoting conviviality and enjoyment in company is stressed” (2).


  • List of Figures
  • List of Tables
  • Preface
  • List of Contributors
  • Introduction: Assembling Perspectives on Beer – Wulf Schiefenhövel and Helen Macbeth
  • 1. Natural Ingestion of Ethanol by Animals:  Why? – W.C.McGrew
  • 2. Healthy or Detrimental? Physiological, Psychiatric and Evolutionary Aspects of Drinking Beer – Peter Kaiser, Gerhard Medicus and Martin Brüne
  • 3. Beer: How it’s Made – The Basics of Brewing – Keith Thomas
  • 4. Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing Process – Martin Zarnkow, Adelheid Otto and Berthold Einwag
  • 5. Beer in Prehistoric Europe – Hans-Peter Stika
  • 6. Beer and Beer Culture in Germany – Franz Meussdoerffer
  • 7. Europe North and South, Beer and Wine: Some Reflections about Beer and Mediterranean Food – F. Xavier Medina
  • 8. Living in the Streets:  Beer Acceptance in Andalusia during the Twentieth Century – Isabel González Turmo
  • 9. The Thirst for Tradition:  Beer Production and Consumption in the United Kingdom – Paul Collinson and Helen Macbeth
  • 10. Beer in the Czech Republic – Jana Parízková and Martina Vlkova
  • 11. Alcohol Consumption and Binge Drinking in German and American Fraternities: Anthropological and Social Psychological Aspects – Gerard Dammann
  • 12. Rugby, Racing and Beer in New Zealand: Colonising a Consuming Culture – Nancy J. Pollock
  • 13. Beer, Ritual and Conviviality in Northern Cameroon – Igor de Garine
  • 14. The Gender of Beer: Beer Symbolism among the Kapsiki/Higi and the Dogon – Walter van Beek
  • 15. Ritual Use of Beer in South West Tanzania – Ruth Kutalek
  • 16. Brewing Sorghum Beer in Burkina Faso: a Study in Food Technology from the Perspective of Anthropological Linguistics – François Belliard
  • 17. Rice Beer and Social Cohesion in the Kelabit Highlands, Sarawak – Monica Janowski
  • 18. Tradition and Change: Beer Consumption in Northeast Luzon, Philippines – Dante Aquino and Gerard A. Persoon
  • 19. Culture, Market and Beer Consumption – Mabel Gracia Arnaiz
  • 20. Beer and European Media: Global vs. Local – Luis Cantarero and Monica Stacconi
  • Glossary
  • Index


Provides a general introduction and gives an overview of each contributed chapter.

On the social catalysis of mind-altering substances:

“Alcohol was and is consumed in very many traditional societies, but where it is not, some alternative forms of mind-altering drugs will usually be found. The first Nations of North America, as well as the Melanesians, Micronesians and Polynesians of the South Pacific, are examples of peoples who did not develop and indigenous technology of beer brewing, nor did they make wine, even though either would have been environmentally possible, since there were starchy or sugary plants available as raw material. South Pacific islanders traditionally made and make kava, a non-alcoholic but mildly hallucinogenic drink, made from Piper methysticum (Mückler 1996), and in many countries of the West Pacific, as well as southern India and Taiwan, chewing betel nut (Areca catechu) has been very popular since pre-European times (Farnworth 1976).

These examples, together with the multitude of other hallucinogenic drugs consumed now and in the past around the world, serve to demonstrate that humans, as a species, derive pleasure in escaping from the realities of everyday life through altered states of consciousness, regardless of how bad the consequences which may later plague the body. Douglas (1987: 11) suggests that alcohol can help a drinker gain the sensation of ‘an intelligible, bearable world’ closer to imagined ideals.

It can thus be argued that taking some form of mind-altering stimulant has a social role. In many cases this is connected to social and religious ceremonies. Alcohol is among those substances which create a special experience, generating, in the perception of those ingesting them, psychosocial interaction and communication with the supernatural. Beer fits this pattern of a catalyst to various social activities, …” (5).

As many of you (and I) already know, Hops (Humulus lupulus) is a member of the Cannabaceae family (6). [See in reference to the above on mind-altering substances.] In both species it is the “seedless” (or pre-seed) varieties of the female “flowers” that are most prized. While there may be no deep meaning in this, I do find it utterly fascinating.

As many beer books do, they recommend having a glass of beer at hand while reading:

“As our volume has no chapter that can replace the taste-rewarding hedonism of drinking beer, we recommend that it is best for readers to carry out their own participant observation of beer-drinking in the surroundings they find most congenial” (9-10).

Perhaps also of interest: Igor and Valerie de Garine, eds. 2001. Drinking: Anthropological Perspectives. Vol. 4 of this same series, The Anthropology of Food and Nutrition.

1 Natural Ingestion of Ethanol by animals: Why? – W.C. McGrew

This is a short but fascinating overview of the possible reasons that a wide diversity of animals consume alcohol.

After a quick overview of many of the different creatures across “a variety of animal taxa, both invertebrate and vertebrate” that consume alcohol, the author launches straight into seven hypotheses as to why nonhuman species might consume a toxic substance.

“Seven hypotheses seem to explain ethanol ingestion. These need not be mutually exclusive, but each can be tested individually, at least in principle. These are present below in order of increasing complexity:

  1. accident, ingestion may be an inadvertent by-product of frugivory
  2. pathology, ingestion may be anomalous by nature or nurture, in individuals that knowingly or otherwise seek self-injury
  3. nutrition, ingestion may be energy-seeking
  4. medicine, ingestion may be health-enhancing
  5. gustation, ingestion may be taste-rewarding
  6. hedonism, ingestion may be psychologically disinhibiting, leading to enhanced pleasure or to relief from pain
  7. cognition, ingestion may alter intellectual capacity, leading to risk-taking or altered states of consciousness

Below, each of these hypotheses will be examined in terms of what is known in the published literature on ethanol ingestion by nonhuman species” (14).

Quite intriguing reading.

2 Healthy or Detrimental? Physiological, Psychiatric and Evolutionary Aspects of Drinking Beer – Kaiser, Medicus and Brüne

Provides a great overview of beer’s effect, both good and bad, on human physiology and psychology.

Beer as a Provider of Nutrients

“[P]rovides a high amount of energy per weight” (21)

“[C]ontains a large number of potentially health-promoting substances” (21)

Was “a much safer drink than the water available in the towns of the past” (21).

Flavonoids and Phytoestrogens in Beer

“Flavonoids from red wine are deemed responsible for the benefits of the ‘Mediterranean diet’, yet they are also present in beer” (22).

“In the days when the monasteries were the spearhead of ethnological innovation, monks cultivated hops in their gardens in order to make a sleeping draught. Not surprisingly, as hops are a plant of the hemp family (Cannabinaceae), they were used as a mild sedative, to calm gastric upsets and to fight sexual arousal (Dörfler and Roselt 1990). … In former centuries hops were smoked in England (Reinhardt 1911) in a similar way to opium” (22). [Sadly, I won’t be tracking down either of those citations as they are in German.]

Re yeast:

“Furthermore, the amount of the pituitarian gland hormone, prolactin, stimulating milk production is doubled when lactating women consume beer, confirming the popular advice that breastfeeding mothers should drink a glass of beer a day (Grossmann 1988). Today, hops-extract has even been included in some herbal preparations sold for ‘breast enhancement'” (23).

Effects of Beer on Specific Organs or Organ-Systems

A table summarizes the literature of beer:

Risks include: alcoholic liver disease, liver cirrhosis, pancreatitis, stimulation of gastric acid/stomach ulcer, cancer of gastro-intestinal tract, and allergy

Benefits include: reduced risk for development of kidney stones, reduced risk for development of diabetes mellitus, and reduction of Heliobacter pylori-induced gastritis/ulcers of stomach and small intestine (23)

Kidney Stones

“Beer consumption is inversely associated with the risk of kidney stones” (24)


“In other words, moderate consumption of beer seems to protect against a disease of this organ whereas alcoholism can lead to the destruction of pancreas tissue” (24).


Assorted results for different types of cancer.

Healthy Effects of Alcohol

“More than thirty international studies support the hypothesis that low to moderate doses of alcohol have a protective effect against cardiovascular diseases and thereby reduce the risk of heart attacks and cerebral strokes” (24-5).

Relationship between Alcohol Consumption and Mortality

Assorted longitudinal studies show that those with moderate alcohol intake have a lower mortality rate than either non-drinkers or heavy drinkers (25-6)

The High-density Lipoprotein (HDL)

“HDL (sometimes called the ‘good’ cholesterol) levels are significantly higher in drinkers than in non-drinkers, indicating that regular consumption of small to moderate amounts of alcoholic beverages, regardless of the type, reduces the risk of arteriosclerosis and myocardial infarct compared with non-drinkers (Rimm et al. 1991; Gaziano et al. 1999).” This finding is confirmed by other researchers (26).

Alcohol and Lifestyle

“[R]egular light drinkers tend to have lifestyles very advantageous for health” (28).

Negative Effects on Health due to Alcohol Consumption

“The detrimental influence of alcohol drinking on other organs and organ systems, e.g., the brain, or on the functioning of the liver, especially on the protein metabolism, has been examined thoroughly and is beyond the scope of this article. A historical overview is found in Klatsky (1986)” (28).

Psychiatric Diseases Caused by Alcohol Misuse

“Generally, high and chronic intake of alcohol, a potentially toxic substance has bad effects … on the brain and its cognitive and regulatory functions, necessary for leading a normal, socially adjusted life” (28).

Clinical Aspects

Distinguishes between misuse and addiction, and physical and psychological addiction and then comments on the mechanisms of each. Also comments on inheritance of alcoholism.


Beer has good and bad effects on humans. Health benefits of light to moderate consumption are coming to light via research. “Whereas it was first thought that the Mediterranean epidemiology with less cardiovascular diseases was due to the role of red wine, it has now become evident that alcohol as such is responsible for the reported beneficial effects” (31).

3 Beer: How it’s Made – The Basics of Brewing – Keith Thomas

Provides just what it advertises along with some good references.

4 Interdisciplinary Investigations into the Brewing Technology of the Ancient Near East and the Potential of the Cold Mashing Process – Martin Zarnkow, Adelheid Otto and Berthold Einwag

“Based on a multiplicity of archaeological and paleobotanical circumstantial evidence, we succeeded in discovering a conceivable process for ancient oriental malt and beer production for the period around the fourteenth/thirteenth century BC, using experimental test series on location” (53).

5 Beer in Prehistoric Europe – Hans-Peter Stika

Looks at the various indications of beer in archaeological finds and ask how indicative of prehistoric beer in Europe these are? Apart from iconographic representations, the indications of beer or brewing in archaeological finds are: “remains of the malt, the residues of wort and liquid, the tools and vessels used for brewing, the features where the brewing activities took place, the flavouring additives, the transportation and storage vessels, or special drinking sets” (56).

The article discusses each of these in turns and points at some further sources for each. It then looks at the traces of an Early Celtic Brewery in Eberdingen-Hochdorf, Kreis Ludwigsburg, South-West Germany (5th c. BC). They then speculate on some of the flavor components of the beer made here based on its ingredients and processes.

6 Beer and Beer Culture in Germany – Franz Meussdoerffer

Under the headings of The German Question, Beer and Nationhood, and The Emergence of a German Beer Culture in the Nineteenth Century it tells the story of beer in Germany.

7 Europe North and South, Beer and Wine: Some Reflections about Beer and Mediterranean Food – F. Xavier Medina

In a few short pages it tells the story of two European diets and how they arose in the Middle Ages. “The aim of this chapter is to offer a brief reflection on how beer, as an ancient drink in the Mediterranean area, has been traditionally excluded from the ‘Mediterranean diet’ model” (71).

Sections are Introduction; Beer, as a Mediterranean food; Towards a Creation of Food Models in Europe; Beer and Tradition; Beer Production, Tradition and ‘Northern’ Models: A Catalan Example; and Conclusions.

The section on Beer and Tradition was quite interesting.

Wisely offers that “We move among socially constructed models that serve specific interests, which do not always seek to reach a global, holistic vision of the facts that they intend to analyse” (77).

8 Skipped

9 The Thirst for Tradition:  Beer Production and Consumption in the United Kingdom – Paul Collinson and Helen Macbeth

“This chapter represents an attempt to draw together various themes related to the changing nature and context of drinking habits in the United Kingdom (UK) during recent decades, with a specific focus on the brewing and consumption of beer” (89).

10 Beer in the Czech Republic – Jana Parízková and Martina Vlkova

Looks at beer drinking in the Czech Republic since it has “the greatest consumption per capita and per year in the world” (101).

“Czech hops have been cultivated and exported via the Elbe River to Hamburg for the famous hops market, Forum Humuli, since the year 1101″ (102).

11 Alcohol Consumption and Binge Drinking in German and American Fraternities: Anthropological and Social Psychological Aspects – Gerard Dammann

Compares the German and American fraternity systems and the role of drinking within them. Concludes that drinking is more ritualized within the German system and thus serves a more evolved social function and is considerably safer.

12 Skipped

13 Beer, Ritual and Conviviality in Northern Cameroon – Igor de Garine


“Beer drinking is widespread in Africa – and Northern Cameroon appears to be a good area in which to study it, as it is home to six ethnic groups: …” (133).


“The raw material is sorghum (Sorghum) and pearl millet (Pennisetum); …” (134).

“There are two main kinds of beer: a gruel-like fermented liquid (balsa) and a light, carefully filtered liquid (bilbil, a general term used in Northern Cameroon)” (134).

Nutritional Aspects

The Quantities Absorbed Vary According to the Groups

“In both groups [Duupa and Koma], one third of their energy is obtained from beer” (137).

The Mystery

“Beer is not an inert matter, it is alive. Anthropomorphic aspects are constantly referred to by North Cameroonian groups. It has a ‘head’, the top part, which is strong and masculine. So, the first drinker should be a mature individual of sufficient magical strength. The bottom, which is also strong, is female” (138).


“Many myths refer to the origin of yeast” (139).

“If we wish to paraphrase Levi Strauss, yeast represents the success of culture over the natural forces of decay” (139).


“Being able to obtain beer at will, independently of time, season and place, is a conspicuous feature of this beverage” (139).

Remaining sections: Religion; Social Aspects; Pleasure and Business; Intoxication; Merriment; Sex; A ‘Locus of Value’

Quite an interesting article.

14 – 18 Skipped

15 Ritual Use of Beer in South-West Tanzania – Ruth Kutalek
[Read 6 Sep 2013]


“The general term for traditionally produced beer is pombe (Sw). It is basically made from cereals or other starchy plants such as cooking bananas or cassava. Depending on its ingredients and stage of fermentation, pombe has various names. Komoni (from English ‘common’) is made from maize and finger millet (ulezi – Eleusine sp.); kimbumu (Be.) contains more millet than maize; ufuge (Be.) is made solely from millet; kindi (Be.) from unpeeled cassava (muhogo); myakaya (Be.) contains cassava, maize and millet; and kangara (Sw.) is made from maize and sugar or honey. Togwa (Sw.) or malenga (Sw.) indicates beer in its early stages of production. Among the Bena in the south-western highlands maize and finger millet are preferably used to produce pombe” (159). [Sw. means Swahili, Be. Bena.]

Production of Beer

“The processing and marketing of pombe is the responsibility of women (see also Obot 2000)” (160). It is sold in small clubs or sometimes in people’s homes.


“As much as 380 litres of traditional beer per person is consumed annually in rural areas (Krauss 1994).” Alcohol content = 2.5-4% and is high in nutrients. “People in the south-west of Tanzania say that pombe is ‘eaten’ not drunk. Most of the solid matter is left in, even after being filtered once during production and once before consumption” (161).

Beer’s Role in History

Former times: Obtain assistance from neighbors; war – encourage warriors, post-celebration; taking bride to meet her groom (in the southwest); while mother instructed the very pregnant mother-to-be; when the infant was show to the community; ancestors also celebrated newborns; circumcision (Bena girls); funeral rites; beer of inheritance to divide up property (162-3).

Today: Offerings to the Ancestors

“Beer is the sacrificial food. It has a very high symbolic value (de Garine 2001: 58f.). The offering to the ancestors or tambiko is one of the few rituals practiced today in which beer is still significant” (163).


“Beer is of high social and ritual importance. Men, and in some regions also women, come together in clubs to exchange ideas, to do business or discuss family matters. Beer is used in traditional ceremonies and is especially important when communicating with ancestors. Though half of the grain in Africa is consumed in the form of beer, in few manuals on nutrition in developing countries is beer given the necessary space as an important nutritional factor (Kracht and Schulz 1999; Marchione 1999; Foster 1992). Its method of production allows women to earn money independently from male income, an aspect that up to now has not been given much attention.”  This leads to increased nutrition for their families, and more likelihood the children will be educated (166).

While the ritual and social aspects of beer in (parts of) Africa in this and chapter 13 are highly interesting, I find the information that a very large portion of calories consumed (one-third in a certain region, per previous article) and an even larger percentage of grain (50%) consumed in Africa is in the form of beer. These beers are vastly different from those produced in Western countries, in that they are far less processed and barely filtered, but still. It does, though, tie in well with much of what I have read about beer in more ancient civilizations.

19 Culture, Market and Beer Consumption – Mabel Gracia Arnaiz


“This paper analyses the types of messages used by the Spanish beer industry in recent decades to promote its product” (209).

Advertising Commercials: Practice and Discourse

The Evolution of Beer Consumption in Spain

Discourses used in Beer Advertising

“In recent years, beer has been advertised by a combination of at least four predominant discourses: tradition and identity, the aesthetic, the hedonist and social differentiation” (215).

Tradition and Identity

“The discourse based on tradition and social identity has an important role. I understand tradition to be a broad concept referring to the words and images which link food to country craftsmen and the earth, and which identify the rural with values such as nature, authenticity and purity. In this discourse, the myth of all that is rural is exalted, which in turn negates all that is urban and industrial. Passage of time acquires value. In this way the tasks identified as traditional become synonymous with handicraft, craftsmanship and effort in contrast to artificiality, manipulation, and the technology of industry. Lastly, it also makes reference to popular customs in matters of guests, table manners, festive celebrations and rituals, as well as the values that refer us to the collective identity. Defined thus, the discourse of tradition, nature and identity has an important role in beer publicity” (215).

Examples follow, to include foreign beers advertised in Spain.

The Discourse of Aestheticism


Flavor (217)

Well-being, pleasure and success (218)

Allusion to sexual pleasure (usually male) (218)

The Discourse of Differentiation

“… refers to factors that differentiate beers in respect of issues such as origin, prestige, status, exclusiveness or know-how” (219). Which is paradoxical since beer is produced for mass consumption (219).


20 Beer and European Media: Global vs. Local – Luis Cantarero and Monica Stacconi


“Due to this globalising process, beer in itself loses its ability to create meaning and it is its different brand names that have come to denote distinctions. Beer drinkers, increasingly often, do not ask for a beer but for a San Miguel, a Coronita, a Heineken, and so on – a choice that is determined by the global and the local markets and the meanings associated with such brands. The analysis of the commercials of one local beer brand from Bavaria (Franziskaner) and of one global brand (Carlsberg) will allow us to elucidate such attached meanings” (224).

Global versus Local

Provides an overview of globalization, especially in the arena of food, and touches on the local movement in food, including how it is “not wholly virtuous,” either (226).

Following sections: Planet Carlsberg, Franziskaner: Das Frische an Bayern, Conclusion.


Final commentary:

This book was a nice find. I tend to be quite intra-, inter-, and cross-disciplinary in my take on subjects and this book and its chapters were quite intriguing in numerous ways. I highly recommend this book to you. I got it from Barber Library at COCC: GT 2884 .L57 2011

I think I may end up picking up a copy of this for future reference. So many intriguing chapters.

Bamforth, ed. – Brewing: New technologies

Brewing Brewing: New technologiesC.W. Bamforth; CRC 2006WorldCatLibraryThingGoogle BooksBookFinder 

Read 24 June – 26 July 2013; Got through COCC via Interlibrary Loan from Univ. of Oklahoma

Short take: This was a fascinating book and despite its technical level is highly accessible to any interested party. It might be hard for you to get your hands on a copy if you don’t have access to Interlibrary Loan or you aren’t at one of the few institutions that hold it but it would pay you some dividends if you can. I will not recommend buying it as it and its companions volumes are simply stupidly priced. Stupid like $200-300.


  • Contributor contact details [xi]
  • 1 New brewing technologies: setting the scene – C. W. Bamforth, University of California, USA [1]
  • 2 Providing cereals for brewing – S. E. Heisel, American Malting Barley Association, USA [10]
  • 3 Developments in the supply of adjunct materials for brewing – D. L. Goode, Kerry Bio-Science, The Netherlands and E. K. Arendt, University College Cork, Ireland [30]
  • 4 Malt and malt products – N. Davies, Muntons Plc, UK [68]
  • 5 The breeding of hop – J. Henning, Oregon State University, USA [102]
  • 6 The processing of hops, C. Schönberger, Joh. Barth & Sohn GmbH & Co. KG, Germany [123]
  • 7 Yeast genetics in brewing: new insights and opportunities – D. E. Quain, red.ts Ltd, UK [149]
  • 8 Yeast supply and propagation in brewing – D. Quain, Coors Brewers Ltd, UK [167]
  • 9 Water in brewing – M. Eumann, EUWA Water Treatment Plants, Germany [183]
  • 10 The brewhouse – J. M. H. Andrews, Briggs of Burton Plc, UK [208]
  • 11 Fermentation of beer – C. Boulton, Coors Brewers Ltd, UK [228]
  • 12 Accelerated processing of beer – I. Virkajärvi, VTT Technology, Finland [254]
  • 13 Filtration and stabilisation of beer – G. Freeman, Brewing Research International, UK [275]
  • 14 Packaging of beer – J. Browne, Technical Management Support Ltd, UK [293]
  • 15 Modern brewery sanitation – D. Loeffler, Loeffler Chemical Corporation, USA [308]
  • 16 Waste handling in the brewing industry – R. Reed, Black & Veatch, UK [335]
  • 17 Quality assurance in brewing – G. Jackson, Brewing Research International, UK [358]
  • 18 Brewing control systems: chemical analytes – K. J. Siebert, Cornell University, USA [372]
  • 19 Brewing control systems: microbiological analysis – E. Storgårds, A. Haikara and R. Juvonen, VTT Technical Research Centre of Finland [391]
  • 20 Brewing control systems: sensory evaluation – W. J. Simpson, FlavorActiV Ltd, UK [427]
  • 21 The future of brewing – C. W. Bamforth, University of California, USA [461]
  • Index [468]

Every chapter follows the same structure opening with an introductory section with several content sections, followed by sections on Sources of further information and one of References. Quite a few of the chapters also contain a section on Future trends. For instance:

6 The processing of hops
6.1 Introduction – the processing of hops
6.2 Hop pellets
6.3 Hop extracts
6.4 Isomerised hop products
6.5 Other hop products
6.6 Hop, hop products and relevant beer analyses
6.7 Future trends
6.8 Sources of further information
6.9 References

Comments and interesting bits

The text opens and closes with chapters by Bamforth, while the remaining 19 chapters are primarily by industry experts from around the world and a few academics. If you peruse the table of contents then you will see that the primary ingredients of beer make up chapters 2 – 9, with brewing processes and equipment following in chapters 10 – 14, followed by chapters on sanitation, waste handling, quality assurance, and three on the chemical, microbiological and sensory analysis of beer. Pretty much everything about brewing technology is covered.

These are just some of the notes I took and represent the most interesting ones to me. They are, admittedly, a little piecemeal and schematic but hopefully give you some idea of the book.

1 New brewing technologies: setting the scene – C. W. Bamforth

From the introduction:

“The aim of this book is not primarily to tackle the science underpinning malting and brewing. Rather the focus is on practical issues. In this chapter I will set the scene with some underpinning information, but those who are seeking the necessary basic scientific descriptions of everything from barley to beer should consult a text such as Bamforth (2006) or, at a more advanced level, Briggs et al. (2005).” (1)

[Bamforth, CW, Scientific Principles of Malting and Brewing, St Paul, MN, American Society of Brewing Chemists, 2006.

Briggs DE, Brookes PA, Stevens R and Boulton CA, Brewing: Science and Practice, Cambridge, UK, Woodhead, 2005.]

4 Malt and malt products – N. Davies
4.2 Malting barley development
4.2.1 Barley breeding – the conventional norm

“Estimated costs for maintaining a breeding programme approach £1.5 million (€2 million) a year.” (70)

“From an initial cross of two parental lines through to acceptance of a new barley as a malting variety for brewing can take 11 years. … In the early stages of the breeding programme barley varieties are assessed for distinctiveness, uniformity and stability (DUS) and the variety’s value for cultivation and use (VCU).” (70)

Breeding barley is a time-consuming and expensive proposition, as is hops. there are so many aims and they are not often clearly expressed:

“Quite often barely breeders expressed the concern that they didn’t have a clear picture of the brewer’s requirements. In practice the aims were simple, if not fully elucidated: farmers wanted good harvest yield, maltsters wanted ease of processing and flexibility to make a variety of grain types, and brewers wanted good extract, fast runoff, and good flavour attributes.” (71)

6 The processing of hops, C. Schönberger
6.1 Introduction – the processing of hop

Claims hops used in brewing since 1079 AD (123). In chap. 5, Henning cited sources suggesting 822 AD.

  • Cite for 1079: Moir M (2000), ‘Hops – a millenium review’, Journal of the American Society of Brewing Chemists, 58(4), 131-146.
  • Quote and cite for 822: “Concrete evidence exists that hop was first cultivated in 768 AD in the Halletauer [sic] region of Germany (Linke and Rebl, 1950; Neve, 1991; Moir, 2000) [see previous cite] and then specifically mentioned for use in beer brewing in 822 AD (DeLyser and Kasper, 1994). Neve (1991) suggested that in Bohemia, Slovenia and Bavaria, hop cultivation was first established sometime during the seventh century to the ninth century AD and was firmly established by the end of the ninth century.” (103) Delyser, D.Y. and W.J. Kasper. 1994. Hopped beer: the case for cultivation. Econ. Bot., 48(2) [Apr-Jun]: 166-170.

Claims trend to low IBUs, which is definitely true for macrobrews, but misses the opposite trend in micros. (123)

“The composition of raw hops depends on the variety, the crop year, the growing area, the time of harvest, and the drying and storing conditions.” (123)

“Today the vast majority of hops are processed into hop pellets or hops extracts.” (123) – for “reduced transportation and storage cost, easier handling and more consistent dosing.” (123)

“Apart from hop variety, parameters that influence the utilisation of components with brewing values (e.g. alpha acids, aroma compounds or polyphenols) include the type of hop product selected, dosage, time of dosage, intensity of wort boiling, pH value of the wort, trub separation (hot and cold trub), fermentation temperatures, form of fermentation tanks and the method of filtration and stabilising.” (125)

6.5.3 Xanthohumol and others

Extremely interesting section on health benefits of polyphenols and polyphenol-enriched hop products!

6.6 Hop, hop products and relevant beer analyses
Aspects of bitterness analysis in beer

“But sensory perception is not linear, and bitter is not well developed as a taste attribute in human beings (for instance compared to herbivores). Hence there will always be discrepancies between measured and perceived bitterness, even if the most accurate methods, e.g. HPLC, are used.” (144)

6.7 Future trends

“Future trends in hop processing will clearly focus on the potential of hop polyphenols, and within that group the flavonoids in particular. Another research sector will focus on additional properties and applications of beta acids. The potential of other hop constituents such as anti-oxidants and anti-microbials will also be explored.” 145

7 Yeast genetics in brewing: new insights and opportunities – D. E. Quain, red.ts Ltd, UK [149]
7.2 Fundamentals

Saccharomyces cerevisiae, single-celled member of fungi kingdom. Eukaryote. Nuclear genome consists of 16 chromosomes of just over 12 million base pairs – equiv. to about 6000 genes. The number of ‘sets’ of chromosomes is described as ‘ploidy’ with brewing strains being polyploid – three (triploid) or four (tetraploid). But not perfectly ploidy. Taxonomically, the current view is that ale yeasts are S. cerevisiae and lager yeasts are S. pastorianus, which is a hybrid of S. cerevisiae and the closely related species S. bayanus (see Section 7.6) (151, mix of para & direct quote)

7.3 The yeast genome

“The yeast [S. cerevisiae] genome sequence was released in April 1996 (Goffeau et al., 1996) and, although the third genome to be sequenced, it was the first eukaryote.” (151)

Just think about that fact for a bit. Yeast was the third genome sequenced—back when it cost a literal fortune in money, time and manpower to do sequencing—and it was the first eukaryote sequenced. Demonstrates how darned important yeast is to humans!

Saccharomyces Genome Database, or SGD –

20 Brewing control systems: sensory evaluation – W. J. Simpson

Absolutely fascinating! Lots of citations to track down and read.

If you are interested in simply tasting beer or in the more discerning aspects of brewery sensory analysis I would highly suggest getting your hands on a copy of this chapter and then looking into some of the sources used. I have already acquired a few of them and am in the process of tracking down the others I am interested in. I believe it will pay real dividends.


This was a fascinating book. I thought I would mostly skim it and read a few parts here and there but I ended up reading almost every word and only skimming a few parts. I truly wish I could afford to buy a copy for reference but …. Well, that’s not a rant for today. Highly recommended!

Bamforth, Charles W, ed. 2006. Brewing: New Technologies. Woodhead Publishing in Food Science, Technology, and Nutrition. Cambridge, England: Woodhead Pub.; Boca Raton: CRC Press.

Bibliography for Bend Beer Librarian Book Talk for Central Oregon Beer Week



These are the books that I will discuss/discussed during my book talk at Broken Top Bottle Shop & Ale Café on Monday, 20 May 2013 during Central Oregon Beer Week.


  • General
  • Beer porn
  • Beer & Food
  • Reference
  • Beer business
  • Historical, etc.
  • Breweriana
  • Trivia & Games
  • Regional Guidebook
  • Beer fiction


Note: DPL refers to Deschutes Public Library and COCC to Central Oregon Community College Barber Library.

Anderson, Will. 1973. The Beer Book; an Illustrated Guide to American Breweriana. Princeton [N.J.]: Pyne Press. [Breweriana]

Anheuser-Busch, Inc. 1978. The Beer Cans of Anheuser-Busch: An Illustrated History. 1st ed. [St. Louis]: Anheuser-Busch.

Bamforth, Charles W. 2009. Beer: Tap into the Art and Science of Brewing. Oxford; New York: Oxford University Press. [General]

Bamforth, Charles W. 2009. Brewmaster’s Art: the History and Science of Beermaking. 7 sound discs (7 hr.) : digital ; 4 3/4 in. + 1 course guide (48 p. : col. ill. ; 22 cm.). Modern Scholar. Prince Frederick, MD: Recorded Books. [DPL 641.873 BAMFORTH CHARLES] [General]

Beaumont, Stephen. 2000. Premium Beer Drinker’s Guide. Willowdale, Ont.; Buffalo, N.Y.: Firefly Books. [DPL 641.23 Beaumont] [Beer porn]

Bernstein, Joshua M. 2011. Brewed Awakening: Behind the Beers and Brewers Leading the World’s Craft Brewing Revolution. New York: Sterling Epicure. [DPL 663.43 BERNSTEIN JOSHUA] [General/Beer porn/Beer business]

Calagione, Sam. 2011. Brewing up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery. Revised & Updated. Hoboken, N.J.: Wiley. [COCC HD 9397 .D644 C35 2011] [Beer business]

Cole, Melissa. 2011. Let Me Tell You About Beer. London [England]: Pavilion. [DPL 641.23 Cole] [General/Beer porn]

Eames, Alan D. 1995. Secret Life of Beer: Legends, Lore & Little-known Facts. Pownal, Vt.: Storey Communications. [COCC TP 577 .E27 1995] [Trivia & Games]

Ettlinger, Steve, and Marty Nachel. 2011. Beer For Dummies. For Dummies. [DPL ebook] [General]

Fletcher, Janet Kessel. 2013. Cheese & Beer. Kansas City, MO: Andrew McMeel Publishing. [Beer & Food]

Hornsey, Ian S., and Royal Society of Chemistry (Great Britain). 2003. A History of Beer and Brewing. Cambridge: Royal Society of Chemistry. [History, etc./Reference]

Jackson, Michael. 1977. The World Guide to Beer: The Brewing Styles, the Brands, the Countries. Englewood Cliffs, N.J.: Prentice-Hall. [General/Beer porn]

Kenning, David. 2005. Beers of the World: over 350 Classic Beers, Lagers, Ales, and Porters. Bath, UK: Parragon Pub. [DPL 641.23 KENNING DAVID] [Beer porn]

Morrison, Lisa M. 2011. Craft Beers of the Pacific Northwest: A Beer Lover’s Guide to Oregon, Washington, and British Columbia. Portland, Or.: Timber Press. [DPL 641.23 MORRISON LISA] [Regional Guidebook]

Mosher, Randy. 2009. Tasting Beer: an Insider’s Guide to the World’s Greatest Drink. North Adams, MA: Storey Pub. [DPL 641.23 MOSHER RANDY] [General]

Oliver, Garrett. 2005. The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food. New York: HarperCollins. [Beer & Food]

Oliver, Garrett, ed. 2012. The Oxford Companion to Beer. New York: Oxford University Press. [DPL 641.23 OXFORD] [Reference]

Perozzi, Christina, and Hallie Beaune. 2009. The Naked Pint: an Unadulterated Guide to Craft Beer. New York, N.Y.: Perigee Book. [DPL 641.623 PEROZZI CHRISTINA] [General]

Robbins, Tom. 2009. B Is for Beer. New York, NY: Ecco. [Beer fiction]

Schiefenhövel, Wulf, and Helen M Macbeth, ed. 2011. Liquid Bread: Beer and Brewing in Cross-cultural Perspective. Vol. 7. Anthropology of Food and Nutrition. New York: Berghahn Books. [COCC GT 2884 .L57 2011] [Historical, etc.]

Thompson, Logan. 2013. Beer Lover’s Oregon. Guilford, CT: Globe Pequot Press. [Regional Guidebook]

Beer & Books for Central Oregon Beer Week


In a previous post I mentioned that I am a “Proud sponsor of Central Oregon Beer Week” and that I was doing an event on Monday, 20 May at 4 pm at Broken Top Bottle Shop & Ale Café.

Here is my flyer [link to full-size pdf]:

My flyer for my Beer & Books event

My flyer for my Beer & Books event during Central Oregon Beer Week

I will discuss eleven kinds of beer books and the various sources for them—online or in a physical store, library or other location with an emphasis on what your local libraries can do for you. Then I will talk about a few specific books with representatives from most of the categories. Note: I will not be discussing home brewing books, though, as I currently have little experience in that realm.

There will be books on hand for you to browse and I will have a few handouts, including somewhat more detailed information than I can cover in my talk and a bibliography of all of the books that I discuss, plus some.

My talk will take approximately 30-40 minutes with time for questions after. It will be followed by free tastings from Below Grade Brewing, Cascade Lakes Brewing, and Solstice Brewing.

Please join me if you can next Monday, 4 pm at one of my favorite places in Bend, Broken Top Bottle Shop & Ale Café.

And be sure not to miss some of the other great activities going on during Central Oregon Beer Week.