united states of beer

First off, thanks so much to the folks in Erving, who were nice enough to bring this book for us to help celebrate my office's 20th anniversary. The book came with a wonderful bottle of beer for us all to enjoy as well.

The United States of Beer, sub-titled: A Freewheeling History of the All-American Drink, is by Dane Huckelbridge, and is a follow-up to his previous endeavor, Bourbon: A History of the American Spirit. I think that he learned a lot about beer, doing his research for his bourbon book, and luckily for us, he decided to turn that research into this fun little book about America's beer history.

For the uninitiated, bourbon and beer are related; The first step in making whiskey, is to make beer (without the hops) and then distill it. Beer is therefore whiskey's daddy. It also predates the development of whiskey by millennia. Seems like a good place to start any history project, but just how closely beer is intertwined in the history of this nation is remarkable. But its as simple as one of the first (of many) take-away facts from this book: 

TAKE-AWAY FACT 1: People couldn't drink the water, it wasn't clean in most of Europe. What people drank--men, women, children--is beer. All day, every day. Breakfast, lunch, and dinner. At home, and at work.

For centuries.

Huckelbridge walks us through the history of the nation from New England, to the South, to the Mid-west, to the coast. Each of the regions begins with its history, and importantly, where the predominant immigrants come from, and the beer styles they brought with them. Huckelbridge describes the traditional European beer, and its own history, and then the version the new American make for themselves when they arrive, working with what they have.

TAKE-AWAY FACT 2: American versions of European beers were (and are) often very different from their beery ancestors, because the conditions, and ingredients in America are not the same as they were in the countries of origin. 

By the time we get to the Mid-west, America has been around for a while, and the Germanic folks who began to move into the Mid-west brought lager beers with them, and eventually the lighter, crisper Pilsner style beers. But these beers were not (NOT) the pale, yellow, watery beers that are the standard American Big Beer company products we have today. So you know what that means...

TAKE-AWAY FACT 3: American pale lager used to be deep, rich, and flavorful. We ended up with yellow, watery American beer--produced, by the way, by some of the same companies that originally produce those better beers--due to mass marketing, and cost cutting to stay in business through prohibition.

There are lots more, and obviously, the changes to the standard American lager happened slowly, and Huckelbridge walks us through it all, ending with the history of beer making on the west coast, and how a small company in San Francisco kicked off the rebirth of American microbrews in the mid 1960s.

Read this book, while drinking a beer.