Beginnings of Beer in Revolutionary America
This lecture will explore the development of beer culture in Revolutionary America throughout the 18th century and working into the 19th century. Focusing on beer brewed for George Washington and Thomas Jefferson at their respective estates, this presentation will demonstrate how beer production was rare in the early colonies. However, the Founding Fathers developed a pallet for it. Rupp will explain how these beers were produced, and he will demonstrate how he recreated these ales as a part of Avery Brewing Company’s Ales of Antiquity.
This talk will also aim to celebrate the true brewers in early America. When discussing beer production at Monticello, Rupp will dive into the rich (and at times bleak) history of the enslaved peoples who became notable brewers. In addition, this lecture will discuss how English traditions deeply influenced American beer culture. The India Pale Ale becomes a popular style amongst the British Colonies. This lecture will discuss what the beer truly was, how it was made, and why it has be-come the most popular beer style in the modern United States.
Note: due to location of this talk, attendees must be 21 or over
Location: Lafayette Brewing Co. 622 Main St., Lafayette
Time: 6:30pm Thursday, Apr 2, 2020
Brewing Beer in Roman Britain
This lecture will explore the production and consumption of beer in Roman occupied Britain from the in-vasions of Julius Caesar through the end of Roman rule in the 5th century. Beer was the primary drink of early peoples and nations in Britain before Roman arrival. Via regular contact with other major empires and nations, beer styles and brewing methodologies expanded throughout Northern Europe as well. For example, Celtic contact with Britain significantly influenced how they produced beer. Though beer from these regions was often scoffed at and deemed inferior to wine, the “barbarians” of the north were not the only people consuming it.
Archaeological and literary evidence supports the mass production of beer for Rome’s legions serving on Hadrian’s Wall. This lecture will survey brewing at Vindolanda, Hous-esteads, and many other forts from the 1st and 2nd centuries CE. Largescale brewing coincided with the movement of the Roman legions, and new styles and flavors were created as Antoninus Pius pushed fur-ther north through the Midlands into Scotland. The construction of his wall promoted more brewing facili-ties, and the production of beer created a symbiotic relationship between the native brewers and the Ro-man consumers. These observations are witnessed in other regions of Roman provincial activity; an ex-ploration of Roman castra and brewing facilities from Germanic territories in the late 2nd century CE will act as a comparative case study.
This lecture will also present how beer was produced, what ingredients were used, how the beer likely tasted, and what (if any) traditions from the past are alive and well in British beer today.
Location: PFEN 241
Time: 11:30am, Friday, April 3, 2020
Lecturer: Travis Rupp
Research & Development Manager and Beer Archaeologist at Avery Brewing Co. Lecturer in Classics at the University of Colorado, Boulder
The 2 lectures are co-sponsored by the Department of Anthropology, the School of Languages and Cultures, the College of Liberal Arts, the Department of Food Science and College of Agriculture, and Lafayette Brewing Company.