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23 books match the query 'Beer'
A Keg of Their Best
Brewing in the Beer State Capital—From the Beer Baron Era to Modern MicrobrewsRobin Shepard
Wisconsin Historical Society Press, 2026
Wisconsin has long been known as “The Beer State,” and the history of its capital city brims with stories of brewing innovation—from the city’s earliest beer-makers and long-forgotten farmstead breweries to today’s experimental microbrewers and enterprising taprooms. In A Keg of Their Best: Brewing in the Beer State Capital—From the Beer Baron Era to Modern Microbrews, journalist and beer expert Robin Shepard offers an authoritative history of Madison’s brewing legacy and its key figures from the 1830s to the present.
A Keg of Their Best documents how the beer industry emerged before Madison became a city, starting with the arrival of its first white residents, Roseline and Eben Peck, who opened a tavern in the back room of their cabin in 1837. Subsequent waves of German and English immigrants brought their lager and ale recipes and brewing traditions—some of which live on today. The book also explores how the region’s environment—its rich soil and abundant water sources—made it ideal for beer-making. And it reveals how beer barons created and funded much of the early infrastructure that established Madison as the territorial capital.
Readers will discover how brewmasters, bootleggers, and homebrewers survived during Prohibition and the ways the post-Prohibition beer-making renaissance gave rise to the modern craft beer movement. Shepard brings Wisconsin’s brewing history up through today by highlighting the craft brewers, microbrewers, and regional breweries that are producing inspiring pilsners, IPAs, stouts, sours, and other tasty brews in Madison and Dane County’s thriving beer scene.
Drawing from newspaper accounts, ancestry and property records, and hundreds of personal interviews, Shepard has compiled a thorough and engrossing tribute to Madison’s beer-making heritage—including every known brewery in Dane County since the 1840s. Richly illustrated with historical and modern photos, maps, and breweriana, A Keg of Their Best is a must-have for beer enthusiasts, history lovers, and anyone who has raised a pint in the Beer State Capital.
A Perfect Pint's Beer Guide to the Heartland
Michael Agnew
University of Illinois Press, 2014
- Agnew's exclusive choices on which beers to try at each location
- Entries on every brewery's history and philosophy
- Information on tours, tasting rooms and attached pubs, and dining options and other amenities
- A survey of each brewery's brands, including its flagship beer plus seasonal brews and special releases
- Brewery equipment and capacity
- Nearby attractions
In addition, Agnew sets the stage with a history of Midwestern beer spanning the origins of the immigrant brewers who arrived in the 1800s to the homebrewers-made-good who have built a new kind of brewing culture founded on creativity, dedication to quality, and attention to customer feedback.
Informed and unique, A Perfect Pint's Beer Guide to the Heartland is the essential companion for beer aficionados and curious others determined to drink the best the Midwest has to offer.
Includes more than 150 full color images, including the region's most distinctive beer labels, trademarks, and company logos.
American Girls, Beer, and Glenn Miller
GI Morale in World War IIJames J. Cooke
University of Missouri Press, 2016
As World War II dawned in Europe, General George C. Marshall, the new Army Chief of Staff, had to acknowledge that American society—and the citizens who would soon become soldiers—had drastically changed in the previous few decades. Almost every home had a radio, movies could talk, and driving in an automobile to the neighborhood soda fountain was part of everyday life. A product of newly created mass consumerism, the soldier of 1940 had expectations of material comfort, even while at war. Historian James J. Cooke presents the first comprehensive look at how Marshall’s efforts to cheer soldiers far from home resulted in the enduring morale services that the Army provides still today.
Marshall understood that civilian soldiers provided particular challenges and wanted to improve the subpar morale services that had been provided to Great War doughboys. Frederick Osborn, a civilian intellectual, was called to head the newly formed morale branch, which quickly became the Special Services Division. Hundreds of on-post movie theaters showing first-run movies at reduced prices, service clubs where GIs could relax, and inexpensive cafeterias were constructed. The Army Exchange System took direction under Brigadier General Joseph Byron, offering comfort items at low prices; the PX sold everything from cigarettes and razor blades to low-alcohol beer in very popular beer halls.
The great civic organizations—the YMCA, the Salvation Army, the Jewish Welfare Board, and others—were brought together to form the United Service Organizations (USO). At USO Camp Shows, admired entertainers like Bob Hope, Bing Crosby, and Frances Langford brought home-style entertainment to soldiers within the war zones. As the war heightened in intensity, the Special Service Companies grew to over forty in number, each containing more than one hundred enlisted men. Trained in infantry skills, soldiers in the companies at times would have to stop showing movies, pick up their rifles, and fight.
The Special Services Division, PX, and USO were crucial elements in maintaining GI morale, and Cooke’s work makes clear the lasting legacy of these efforts to boost the average soldier’s spirits almost a century ago. The idea that as American soldiers serve abroad, they should have access to at least some of the comforts of home has become a cultural standard.
Beer Ghosts
In Search of Lost Hops and the Women Who Grew ThemJennifer A. Jordan
University of Chicago Press, 2026
The little-known story of the young women who played a vital role in the rise of America’s great breweries.
Water, malt, yeast, and hops: these are essential ingredients of beer. Hops, specifically, play an outsized role in determining its flavor and aroma. In Beer Ghosts, Jennifer Jordan takes us back to a brief but pivotal moment in the nineteenth century when Wisconsin produced much of the hops grown in the United States. Yet those long-ago hops are not the only ghosts in Jordan’s story. Haunting the pages of this book are the young women whose work at harvest time was key to the rise of the American beer industry.
Until the early twentieth century, the work of picking hops was a time-consuming process that could only be done by hand, one cone at a time. In nineteenth-century Wisconsin, that work was performed almost exclusively by women and girls, who traveled to hop farms in droves as summer came to a close and the harvest began. At the height of the hop boom in the 1860s, farmers and their families laid out beds and prepared food for tens of thousands of seasonal laborers, and hosted parties and dances well into the night. Despite the scale of Wisconsin’s hop boom (and subsequent crash), the industry left behind little trace aside from local records and archives. And it is that barely discernible trace that lures Jordan to dig deeper.
Jordan’s vivid prose takes us back to this era by drawing on a rich trove of archival sources, from the thousands of hop farmers in the agricultural census to the extraordinary diary of a single hop picker, a young woman named Ella. The history of beer is incomplete without the history of Ella and the others who labored in the hop fields and in the houses that hosted them. In this book, Jordan gives life and voice to these beer ghosts who call to us from the past, showing the rich connections between a nation’s beer and the lives that made it possible.
Beer Places
The Microgeographies of Craft BeerDaina Cheyenne Harvey
University of Arkansas Press, 2023
With insight from social scientists, beer bloggers, travel writers, and food entrepreneurs who recount their experiences of taprooms, breweries, and bottle shops from North Carolina to Zimbabwe, Beer Places reveals differences in the craft beer scene across multiple geographies. Situating craft beer as an emerging and important component of food studies, the essays in this volume attest to the singular power of craft beer to connect people and places.
Beer and Revolution
The German Anarchist Movement in New York City, 1880-1914Tom Goyens
University of Illinois Press, 2007
Beer and Revolution examines the rollicking life and times of German immigrant anarchists in New York City from 1880 to 1914. Offering a new approach to an often misunderstood political movement, Tom Goyens puts a human face on anarchism and reveals a dedication less to bombs than to beer halls and saloons where political meetings, public lectures, discussion circles, fundraising events, and theater groups were held.
Goyens brings to life the fascinating relationship between social space and politics by examining how the intersection of political ideals, entertainment, and social activism embodied anarchism not as an abstract idea, but as a chosen lifestyle for thousands of women and men. He shows how anarchist social gatherings were themselves events of defiance and resistance that aimed at establishing anarchism as an alternative lifestyle through the combination of German working-class conviviality and a dedication to the principle that coercive authority was not only unnecessary, but actually damaging to full and free human development as well. Goyens also explores the broader circumstances in both the United States and Germany that served as catalysts for the emergence of anarchism in urban America and how anarchist activism was hampered by police surveillance, ethnic insularity, and a widening gulf between the anarchists' message and the majority of American workers.
Beer, Brats, and Cheese
A Wisconsin Road TripHeather Kerrigan
University of Wisconsin Press, 2025
To thoroughly research this book, Heather Kerrigan undertook a twenty-six-hundred-mile road trip crisscrossing the Badger State, seeking the hidden gems that locals frequent. She visited Wisconsin’s best restaurants, creameries, breweries, butcher shops, and cheesemongers. In Beer, Brats, and Cheese, Kerrigan highlights the innovative flavors and unexpected delights found in these spots. Great beer isn’t made only in Milwaukee, Sheboygan doesn’t have a lock on the best bratwurst, and excellent cheeses don’t just come from Monroe County. In fact, there are towns large and small, from the far north to the Illinois border, from Door County to the Mississippi River, that contribute to the state’s amazing culinary experiences.
Whether you’re planning a bite-by-bite day trip or simply looking for a great place to eat or drink near home, this guide has you covered.
Bottoms Up
A Toast to Wisconsin's Historic Bars and BreweriesJim Draeger
Wisconsin Historical Society Press, 2017
Bottoms Up celebrates Wisconsin’s taverns and the breweries that fueled them. Beginning with inns and saloons, the book explores the rise of taverns and breweries, the effects of temperance and Prohibition, and attitudes about gender, ethnicity, and morality. It traces the development of the megabreweries, dominance of the giants, and the emergence of microbreweries. Contemporary photographs of unusual and distinctive bars and breweries of all eras, historical photos, postcards, advertisements, and breweriana illustrate the story of how Wisconsin came to dominate brewing—and the place that bars and beer hold in our social and cultural history.
Seventy featured taverns and breweries represent diverse architectural styles, from the open-air Tom’s Burned Down Cafe on Madeline Island to the Art Moderne Casino in La Crosse, and from Club 10, a 1930s roadhouse in Stevens Point, to the well-known Wolski’s Tavern in Milwaukee. There are bars in barns and basements and brewpubs in former ice cream factories and railroad depots. Bottoms Up also includes a heady mix of such beer-related topics as ice harvesting, barrel making, bar games, Old-Fashioneds, bar fixtures, and the queen of the bootleggers. Now in paperback for the first time!
Breweries of Wisconsin
Jerry Apps
University of Wisconsin Press, 2005
The story of the Dairy State’s other major industry—beer! From the immigrants who started brewing here during territorial days to the modern industrial giants, this is the history, the folklore, the architecture, the advertising, and the characters that made Wisconsin the nation’s brewing leader. Updated with the latest trends on the Wisconsin brewing scene.
"Apps adeptly combines diligent scholarship with fascinating anecdotes, vividly portraying brewmasters, beer barons, saloonkeepers, and corporate raiders. All this plus color reproductions of popular beer labels and a detailed recipe for home brew."—Wisconsin Magazine of History
"In a highly readable style Apps links together ethnic influence, agriculture, geography, natural resources, meteorology, changing technology, and transportation to explore some of the mystique, romance and folklore associated with beer from antiquity to the present day in Wisconsin."—The Brewers Bulletin
Brewing Arizona
A Century of Beer in the Grand Canyon StateEd Sipos
University of Arizona Press, 2013
Since 1864, the state’s breweries have had a history as colorful as the state. With an eye like a historian, the good taste of a connoisseur, and the tenacity of a dedicated collector, author Ed Sipos serves up beer history with gusto. Brewing Arizona is the first book of Arizona beer. It includes every brewery known to have operated in the state, from the first to the latest, from crude brews to craft brews, from mass beer to microbrews. This eye-opening chronicle is encyclopedic in scope but smooth in its delivery. Like a fine beer, the contents are deep and rich, with a little froth on top.
With more than 250 photographs—200 in full color—Brewing Arizona is as beautiful as it is tasty. So put up your feet, grab a cold one, and sip to your heart’s delight.
Chewing Gum, Candy Bars, and Beer
The Army PX in World War IIJames J. Cooke
University of Missouri Press, 2009
The AES was dedicated to providing soldiers with some of the comforts they had enjoyed in civilian life—candy, beer, cigarettes, razor blades, soap—whether by operating an exchange close to where they were fighting or by sending goods forward to the lines, free of charge. The beer may have been only “3.2,” but it was cheap and, unlike British beer, was served cold, thanks to PX coolers. And a constant supply of cigarettes and chewing gum gave GIs an advantage when flirting with the local girls.
In chronicling the history of the AES, James J. Cooke harks back to the Civil War, in which sutlers sold basic items to the Yankee troops for exorbitant prices, and to the First World War, when morale-building provisions were brought in by agencies such as the Red Cross. He then traces the evolution of the PX through World War II from the point of view of those who ran the service and that of the soldiers who used it, blending administrative history with colorful anecdotes and interspersing letters from GIs.
Cooke views the PX as a manifestation of American mobility, materialism, and the cultural revolution of mass consumerism that flourished in the 1920s, serving soldiers who were themselves products of this new American way of retail and expected a high level of material support in time of war. He emphasizes the accomplishments of Major General Joseph W. Byron, chief PX officer from 1941 to 1943, and his deputy, Colonel Frank Kerr. He also tells how the PX dealt with the presence of large numbers of women in uniform and the need to meet their demands in exchange offerings.
By 1945, General Byron could boast that the Army Exchange Service operated the world’s largest department store chain, serving the grandest army the United States had ever put in the field, and today the PX is still a central factor of military life. Yet as Cooke shows, the key to the AES’s importance was ultimately the way it bolstered morale—and helped give our fighting men the will to keep fighting.
Craft Obsession
The Social Rhetorics of BeerJeff Rice
Southern Illinois University Press, 2016
Rice weaves together theories of writing, narrative, new media, and rhetoric with a personal story of his passion for craft beer. He identifies six key elements of social media rhetoric—anecdotes, repetition, aggregation, delivery, sharing, and imagery—and examines how each helps to transform small, personal experiences with craft into a more widespread movement. When shared via social media, craft anecdotes—such as the first time one had a beer—interrupt and repeat one another, building a sense of familiarity and identity among otherwise unconnected people. Aggregation, the practice of joining unlike items into one space, builds on this network identity, establishing a connection to particular brands or locations, both real and virtual. The public releases of craft beers are used to explore the concept of craft delivery, which involves multiple actors across multiple spaces and results in multiple meanings. Finally, Rice highlights how personal sharing operates within the community of craft beer enthusiasts, who share online images of acquiring, trading for, and consuming a wide variety of beers. These shared stories and images, while personal for each individual, reflect the dependence of craft on systems of involvement. Throughout, Rice relates and reflects on his own experience as a craft beer enthusiast and his participation via social media in these systems.
Both an objective scholarly study and an engaging personal narrative about craft beer, Craft Obsession provides valuable insights into digital writing, storytelling, and social media.
Egypt's Beer
Stella, Identity, and the Modern StateBy Omar D. Foda
University of Texas Press, 2019
Although alcohol is generally forbidden in Muslim countries, beer has been an important part of Egyptian identity for much of the last century. Egypt’s Stella beer (which only coincidentally shares a name with the Belgian beer Stella Artois) became a particularly meaningful symbol of the changes that occurred in Egypt after British Occupation.
Weaving cultural studies with business history, Egypt’s Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt, providing an unparalleled case study of economic success during an era of seismic transformation. Delving into archival troves—including the papers of his grandfather, who for twenty years was CEO of the company that produced Stella—Omar D. Foda explains how Stella Beer achieved a powerful presence in all popular forms of art and media, including Arabic novels, songs, films, and journalism. As the company’s success was built on a mix of innovation, efficient use of local resources, executive excellence, and shifting cultural dynamics, this is the story of the rise of a distinctly Egyptian “modernity” seen through the lens of a distinctly Egyptian brand.
Fifty Must-Try Craft Beers of Ohio
Rick Armon
Ohio University Press, 2017
Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual—the knockout beers included here are a tiny sample of what Ohio has to offer.
In the midst of the ongoing nationwide renaissance in local beer culture, Ohio has become a major center for the creation of quality craft brews, and Armon goes behind the scenes to figure out what accounts for the state’s beer alchemy. He asked the brewers themselves about the great idea or the happy accident that made each beer what it is. The book includes brewer profiles, quintessentially Ohio food pairings (sauerkraut balls and Cincinnati chili!), and more.
Gateway Beer
St. Louis Craft Brewing in the Shadow of Anheuser-BuschJoel Bittle
University of Illinois Press, 2026
Interviews with the founders and brewers of the city’s craft beer businesses reveal how enthusiasm and expertise coalesced into a thriving community. Their stories of brewer creativity and underdog business acumen include looks at now-iconic brands like Schlafly and 2nd Shift. Bittle also describes how St. Louis entrepreneurs used the spirit of collaboration to not only change the city’s beer culture but build a scene that attracted a following eager to move beyond the hometown beer giant and other established brands.
An engaging insider account of a craft beer bastion, Gateway Beer takes readers inside a movement while telling a story of resilience and triumph.
God of Beer
Garret Keizer
University Press of New England, 2016
Minnesota’s Best Breweries and Brewpubs
Searching for the Perfect PintRobin Shepard
University of Wisconsin Press, 2011
Based on four years of travel and research, Minnesota’s Best Breweries and Brewpubs is a welcome addition to Robin Shepard’s series of guides to the best of the Midwest’s beer industries. From large-scale breweries such as Cold Spring, to chains like Granite City, to individual brewpubs like Fitger’s Brewhouse, Shepard provides commentary for more than thirty beer makers and three-hundred Minnesota beers. Accessible enough for people at all stages in their journeys to discover great-tasting beer, the information-packed guidebook also features a list of helpful books and websites, as well as information on Minnesota’s beer tastings and festivals.
For each brewery and brewpub site you’ll find:
• a description and brief history, plus many “don’t miss” features
• a description of beers on tap and a list of seasonal and specialty beers
• a space for the brewmaster’s autograph
• notes on the pub food, with recommendations
• suggestions of nearby sights and activities
• general directions to the location
• Shepard’s personal ratings of the experience, plus room to add your own.
Present at the Fermentation
The Moves, Mishaps, and Magic Behind the Pacific Northwest Microbrew RevolutionTom Gauntt
Oregon State University Press, 2027
From ale romantics to hopheads, the Pacific Northwest is a haven for beer lovers. Considered a mecca for beer enthusiasts, the Northwest earned its reputation from a group of emerging brewers in the 1980s who established a demand for craft beer throughout and beyond the region. Brewing guru Fred Eckhardt, the Grateful Dead–loving McMenamin brothers, the effervescent Art Larrance, the determined Widmer brothers, and entrepreneurial pub owner Don Younger were among the open-minded, vibrant crew who founded a microbrewery industry that became a model for a new era.
“For those intimately involved or those who merely had a barstool view of the microbrewing revolution, the first decade of the movement was an intoxicating passage from anonymity to celebrity,” writes Tom Gauntt in the introduction. Present at the Fermentation celebrates the rich history of beermaking and those who transformed the business in the Pacific Northwest. Through press coverage of the time, interviews, oral histories, and personal memory, Gauntt offers an engaging history of one of Oregon’s signature industries.
With more than 9,700 craft brewers now operating in the US, there remains a passion for craft brewing and pride in creating the perfect ale in this evolving market. So, pour a pint and learn how Pacific Northwest microbreweries persevered through risk, hard work, foibles, and a lot of luck to create award-winning beer, connect with their communities, and build thriving businesses.
Suds Series
Baseball, Beer Wars, and the Summer of '82J. Daniel
University of Missouri Press, 2023
Even nominal baseball fans will enjoy reading about legendary players, teams, and personalities that emerged in the 1982 season: the year Ricky Henderson stole 130 bases; Reggie Jackson led the league in home runs; and Cal Ripken Jr. began his remarkable playing streak. Readers will also enjoy the cultural references, including the Pac-Man craze, a chart-topping album by Rush, and the “Light Beer Wars” waged by Anheuser-Busch and the Miller Brewing Company through a series of humorous TV commercials featuring well-loved professional sports figures.
The Good Beer Guide to New England
Andy Crouch
University Press of New England, 2006
Untapped
Exploring the Cultural Dimensions of Craft BeerNathaniel G. Chapman
West Virginia University Press, 2017
In the United States, the United Kingdom, and Western Europe there has been exponential growth in the number of small independent breweries over the past thirty years – a reversal of the corporate consolidation and narrowing of consumer choice that characterized much of the twentieth century. While there are legal and policy components involved in this shift, the contributors to Untapped ask broader questions. How does the growth of craft beer connect to trends like the farm-to-table movement, gentrification, the rise of the “creative class,” and changing attitudes toward both cities and farms? How do craft beers conjure history, place, and authenticity? At perhaps the most fundamental level, how does the rise of craft beer call into being new communities that may challenge or reinscribe hierarchies based on gender, class, and race?
Wisconsin's Best Breweries and Brewpubs
Searching for the Perfect PintRobin Shepard
University of Wisconsin Press, 2001
This information-packed guidebook introduces you to more than sixty breweries and brewpubs—from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster’s chart you can use to record your own preferences.
For each brewpub and brewery site you’ll find:
• a description and brief history, plus any "Don’t miss" features
• names, comments, and ratings for all their specialty beers
• notes on the pub food, with recommendations
• suggestions of other sites to see and activities in the local area
• information about bottling and distribution
• availability of tours, tastings, gift shops, mug clubs, and "growlers"
• address and contact data, including Web sites and GPS coordinates!
Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you’ll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"
Your Tasting Brain
A Sensory Approach to Wine, Beer, and Other PleasuresRandy Mosher
University of Chicago Press, 2026
A scintillating invitation to enrich our culinary pursuits by understanding how our bodies turn a taste into flavor, emotion, and meaning.
Our foodscape has never been more adventurous, but fully experiencing the subtleties of complex cheeses, wines, or cocktails can be challenging. No longer! In Your Tasting Brain, bestselling food writer Randy Mosher assures us that we can all become master tasters by learning more about the brilliant ways our bodies translate smell, taste, and mouthfeel into flavor—without needing to know everything about terroir, varietals, or exotic ingredients.
In Your Tasting Brain, Mosher shares a road map to send us on our tasting journey, one that connects the worlds of science and art. Our bodies are more finely tuned tasting machines than we realize, Mosher explains. Even a simple grasp of how our senses interact with the world can enhance our culinary delight—and Mosher offers us a tantalizing framework, from how our brain processes, categorizes, and rewards (or punishes) encounters with chemicals in food, all the way to how aromas and flavors spur us to language, emotion, and creativity. Overflowing with scientific insight and practical advice, Your Tasting Brain is an appetizing guide for anyone looking to enhance the pleasures they find in food through attention, curiosity, and practice.