Exploring Craft Beer and Homebrew in Peru (Country Code 51) and the USA (Country Code 1)

Category: Beer Books

The “American Brewers’ Review”

Just the other day, as I was conducting a online search entirely unrelated to beer, I happened on a couple of images depicting the 2nd International Brewer’s Congress held in Chicago in 1911.

Banquet at the 2nd International Brewers’ Congress (1911)

Following up on them I discovered that they came from the American Brewers’ Review, a trade journal published between 1887 and 1939 under the editorship, first, of Robert Wahl and Max Henius, and later of Arnold Spencer Wahl.

Besides being the founder of the American Brewers’ Review, Robert Wahl, it turns out, was a chemist who dedicated his life to establishing standards and procedures for the brewing industry. He was born in 1858 in Wisconsin, to Christian Wahl and Karolina Schappacher, both German immigrants – he from Bavaria and she from Baden.

Eventually settling in Chicago, he confounded, along with Henius, what would be known as the Scientific Station for Brewing of Chicago and as the Institute of Fermentology, before finally becoming the Wahl-Henius Institute. The institute was later expanded with a brewing academy, which operated until the whole thing was shut down with the advent of Prohibition.

As for the American Brewers’ Review, it was the official publication of the United States Brewers’ Association, and official organ of the brewers’ associations of Baltimore, Buffalo, Chicago, Cincinnati, Cleveland, Detroit, Philadelphia, Pittsburg and St. Louis. It had started life as Der Braumeister but by July 1896 it had adopted its English name. The journal, however, continued to be published concurrently in English and German, although the German edition appears to have been dropped once the US entered World War I.

The American Brewers’ Review offers a fantastic glimpse of the world of brewing and malting in the 19th and early 20th centuries. It is chock full of ads and articles announcing the newest advances in bottling, labeling, packaging, and brewing technology, the newest malts, as well as the latest on the operation and status of breweries throughout the country, from descriptions of “steam” breweries in San Francisco to the fact that the Kunz and Blase brewery in Manitowoc had installed a “time-saving” electric machine for brushing its horses.

Advertisement in the American Brewers’ Review (1908)

It is also interesting to come across many familiar names – Stroh, Pabst, Heileman, Anheuser-Busch- back when they were just another brewery and not the behemoths we know today.

Follow the links below to read the American Brewers’ Review, scanned by Google from bound originals at the New York Public Library, and housed on the servers of the Hathi Trust:

v. 10 (July 1896-June 1897)
v. 11 (July 1897-June 1898)
v. 12 (July 1898-June 1899)
v. 13 (July 1899-June 1900)
v. 15 (July 1901-June 1902)
v. 17 (July-Dec. 1903)
v. 18 (July-Dec. 1904)
v. 19 (Jan.-June 1905)
v. 19 (July-Dec. 1905)
v. 20 (Jan.-June 1906)
v. 20 (July-Dec. 1906)
v. 21 (Jan.-June 1907)
v. 21 (July-Dec. 1907)
v. 22 (Jan.-June 1908)
v. 23 (Jan.-June 1909)
v. 23 (July-Dec. 1909)
v. 24 (Jan.-June 1910)
v. 24 (July-Dec. 1910)
v. 25 (Jan.-June 1911)
v. 25 (July-Dec. 1911)
v. 26 (Jan.-June 1912)
v. 27 (Jan.-June 1913)
v. 27 (July-Dec. 1913)
v. 28 (July-Dec. 1914)
v. 29 (July-Dec. 1915)
v. 30 (July-Dec. 1916)
v. 32 (Jan.-Oct. 1918)

Online Book: “The Beer Market in Peru”

The Beer Market in Peru (January 2018, 42 pages), an analysis of the Peruvian beer market published by the Lima office of the Flanders Investment & Trade agency.

The Session (#115): The Role of Beer Books

For today’s Session, Joan Villar-i-Martí -of Blog Birraire– has asked us to reflect on the role of beer books in our lives.

Probably like many homebrewers of a couple of decades ago, I got my introduction to homebrewing not via a club or another brewer, but through a book.

Back in those days -late 1992-, being in Santa Cruz, California -home to a vibrant alternative and DIY culture- it occurred to me that it might be feasible for me to make beer at home. Other people had done it, and had been doing it for ages –I had never met anyone who had, but I knew such people existed– so, just maybe, I could try my hand at it as well…?

The problem, of course, was how to gain the knowledge of how to do it.

In those pre-WWW days, when most mail-order was just that, mail order, from printed catalogs, finding sources was not as intuitive or simple as today.   So, I turned to the University of California’s computerized library catalog system to see if there even were any books on the subject.  Among the results returned was one with a friendly-looking title: The New Complete Joy of Homebrewing.

I placed my interlibrary loan request and waited the several weeks it took for the book to arrive, and when it did, boy was I in for a treat! It was exactly what I needed –clear, simple, instructions; explanations and descriptions; photos; recipes; and best of all, the injunction to “relax, don’t worry”.

Faced with having to return the treasure within the week, I photocopied as much of it as I could afford at the moment (I’ve since made up for that by buying a brand-new copy!)

For the next year I tore through those pages, reading and re-reading them. Pondering recipes with names like “Toad Spit Stout” and “Elbro Nerkte”, and trying to imagine the flavor all those beer styles I’d never heard of, and for which there as yet were no local sources that I knew of.

When I finally started brewing in October of 1993, my well-thumbed photocopy of the Joy was right there beside me, telling me what to do next, and specially, to relax and not worry.

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