Second Gen (2003-2016, 2016- )
It’s not quite like ten years ago when one’s name could appear in The New York Times, but I got word from cousin Mike Malone of, amongst many other things, “Books and Beer” on 1460 AM radio WVOX that news of the May 16th event in Middleburgh, NY had hit the Ale Street News. Craig has been working on a press release: On May 16th, The Middleburgh Public … Continue reading “Albany Ale: Straw In Wheat Beer Is Next Big Thing”
You ever wonder why the reference you find after two and a half years took two and a half years to find? Look at this: Their best Liquors are Fiall, Passado, and Madera Wines, the former are sweetish, the latter a palish Claret, very spritely and generous, two shillings a Bottle; their best Ale is … Continue reading “Albany Ale: In 1670 The Best Ale Was Wheat Ale”
I came across this reference to the malting of wheat in a 1869 series of essays and reports called The Annals of Albany. Apparently one Peter Kalm, a professor from a Swedish university, visited North America from 1748 to 1750 making some sort of economic and natural resources survey. He made these notes on 15 … Continue reading “Albany Ale: When Did They Stop Using Wheat Malt?”
One of the things about the world we live in is that Google Books is being updated constantly. When I co-authored the histories of brewing in Ontario and the Upper Hudson Valley with Jordan and Craig, now over five years ago, we were very aware of the horrors earlier pop historians faced putting together an … Continue reading “A Few Exciting New References To Albany Ale… Which I Looked Up Now That Baseball Season Is Over”
You will recall my slight obsession with MacKinnon Brothers Brewing Co., located a mere 20 km to my west in the Loyalist town of Bath, Ontario. Attentive readers will recall that brewmaster bro* Dan joined me to represent Canada at the 1780 Challenge organized by Craig three years ago, back in the spring of 2015 … Continue reading “The Tale Of Two Harvest Ales”
Building on part one of this struggle, let’s consider the passage above again for a minute. It is from volume 7 of The Reliquary, by John Russell Smith, 1867. It looks a lot like the passage by Mott from 1965 that I quoted (poaching as I noted from the Martyn of 2009) in my previous part of this … Continue reading “Struggling Again With 1600s Derbyshire Strong Ale (Part 2… the Son of…)”
OK, sure this is actually a brewer in Geneva, New York and not one on Albany… but it is an actual brewhouse from 210 years ago even if it was 190 miles or so to the west. And it is one described in quite a bit of detail in the 1803-04 travel diary of Lord … Continue reading “Albany Ale: An Actual Log Brew House In 1803”
Three years ago, I asked what the heck Taunton ale was. I found a few more things that I noted in the comments but, still, was pretty much left with the idea it was a … Continue reading “1750-60s New Yorkers Drank Lots Of Taunton Ale”
More books in the mail today. Books on colonial American economics – trade and agriculture. As Craig pointed out the other day, the last third of the 1600s and the first two thirds of the 1700s is the last bit of the story of Albany ale and associated Hudson Valley brewing that we have been … Continue reading “Albany Ale: How Was 1700s Brewing Structured?”
One of my favorite things about thinking about beer is realizing that it is actually a hugely diversified discussion even if there are significant forces trying to homogenize and standardize and prioritize the discourse. The upcoming beer school at Beau’s Oktoberfest is framing this varieties of views neatly for me. Craig has been out hunting … Continue reading “Albany Ale: Bringing Together Different Perspectives”