Table of Contents
Preface READ IT!                                
Acknowledgments                                              
About the Recipes in this Book

Chapter One     1600―American Colonial Beer

Chapter Two     1700―-Beer Goes All American

Chapter Three  American Beer Meets American Food

Chapter Four    Lager Beer

Chapter Five     Food Recipes Using Ale and Lager Beers, 1840-1920

Chapter Six       National Prohibition  

Chapter Seven   Repeal and the Rehabilitation of American Beer

Chapter Eight     Food Recipes of the Repeal Era and Beyond                   

Chapter Nine      The Winding Road of Post  War Beer and Food

Chapter Ten      American Craft Beer and Food  
   
 




























Building A Brewery,
From
The New England Farmer, 1793

"First, the brew-house should be erected on
the northern side of your buildings, for shade
and coolness; the ground plan should be
twenty feet, by fifteen feet; three sides out of
the four should be open, especially of the
upper part, to let in the free circulation of air:
these open sides should have brackets
slanting downwards, to fix or nail battons on
about three or four inches wide, to keep out
the wet.

The copper, which at least should hold forty
gallons, should be fixed at the close end, with
a chimney to go through the roof. This copper
should have a brass cock, and the copper
should be set pretty high.

The mash ton [sic] should hold double the
quantity of the copper, in order to hold the
malt, as well as the water; this ton should be
circular, and largest at the bottom, and should
be so placed that the water from the copper
may run through a shute [sic] into the top of
the mash ton.

And underneath this mash ton, there must be
placed an underback, made in the same form
of the mash ton, but need not hold more than
the copper, then there must be two coolers
made square and shallow, not above six
inches deep, and placed one above the other;
the top of the highest must not be higher than
the top of the copper, and each of them must
hold as much as the copper, and underneath,
or near the coolers, must be fixed a working
ton, of the same form of the mash ton, and the
same size; there should be a false bottom to
the mash ton, and a cock fixt below the false
bottom, to let the wort out into the underback;
and in this underback should be fixed a pump,
to pump up the wort, back into the copper,
then there is wanting a mashing oar, pails,
bowl, etc."
About The Book


























A Few Words From Jim Koch of The
Boston Beer Company, Brewer of Samuel
Adams Beer:

"Looking back at the history of beer and brewing in
our country, I like to think that we pay tribute daily
at The Boston Beer Company to the resourcefulness
of our country’s earliest brewers. During the colonial
era and leading up to the War of Independence, a
lack of traditional brewing materials often led to the
creation of some unique American brews. It’s not a
stretch of the imagination to conclude that the
ingenuity that early brewers demonstrated in
making these beers was reflective of our emerging
national character as a resourceful people.


Americans have always loved a challenge, and so do
we at The Boston Beer Company. That’s why in 2006
we  introduced The Samuel Adams Brewer Patriot
Collection, four beers that represent some of our
country’s earliest beer styles that were favored by the
founding fathers.


As Bob Skilnik’s Beer & Food: An American History
details colonial patriots such as Washington,
Jefferson, Madison, and yes, Samuel Adams, all
enjoyed hoisting a beer or two of their own making.
Forced to depend on sporadic supplies of brewing
materials from England, independent-minded
Americans looked instead to the bounty of their
young country, regularly brewing beers using the
unconventional ingredients of ginger, blackstrap
molasses, and even licorice to make unique brews
that had faded, until now, into our colorful brewing
history.


Beer lovers will agree that good beer goes with good
food, whether it’s simply a small plate of artisan
cheeses or regional specialties such as New England
Cheddar Cheese, a grilled Wisconsin bratwurst or a
steaming bowl of Louisiana Jambalaya. But these
foods, like others that we almost instinctively pair
today with contemporary beers, have their origins in
our culinary past, when “making do” also helped to
inspire the creation of some classic American dishes.


Beer & Food lays out the historical origins of how
and why we Americans pair certain foods with a
variety of beers, starting with the earliest recorded
example of colonial housewives taking their last bit
of homebrew and transforming an ordinary beef stew
into a dish that surely had the household coming
back to the hearth for more!


From our country’s colonial past, through world wars
with their grain restrictions and food rationing -- and
even National Prohibition -- American beer and food
have seen highs and lows in quality and taste. But in
the last two decades, there’s been an awakening of
our quest for matching good beer with tasty foods
that has turned our culinary pairings from the once
mundane to the often inspired.


Beer & Food: An American History details it all.
Pour yourself a great American craft beer (I hope it
will be a Samuel Adams) -- pull up a seat, and take a
look at our country’s distinguished beery past and
present!"