By Richard W. Unger

ISBN-10: 9004120378

ISBN-13: 9789004120372

This name deals a entire background of brewing in Holland from the beginnings of enormous scale creation on the finish of the 1st millennium via medieval enlargement, the growth of the Renaissance, and the disastrous decline of the seventeenth and 18th centuries. It closes with the revival of the within the period of industrialization. significant technical strategies, from Germany, within the 14th and back within the nineteenth century, made it attainable for brewing to take a number one position within the Dutch financial system. the difference of these advancements went on constantly below the cautious supervision of the country. hoping on the huge files of city and provincial governments the writer lines the cooperation in addition to stress among brewers and public experts spanning 1000 years.

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Extra info for A History of Brewing in Holland 900-1900: Economy, Technology and the State

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20 22 CHAPTER ONE the herbs which had to be crushed, compressed and then measured out for distribution. 21 In 1322 the count of Holland farmed the gruithuis at Dordrecht for a period of four years, the agreement implying that the house itself was the property of the count. In 1324 an understanding was reached that there was to be no other gruithuis anywhere in South Holland. Obviously this enhanced the value of the right to the one in Dordrecht. The presence of a building specially set aside for gruit equipped with kettles and vats, the fact that in 1324 gruit was supplied in casks, wet, the 1322 Dordrecht requirement that brewers bring all the malt they were going to use to the gruithuis and that gruitgeld was charged per unit of malt and not per unit of gruit, all combine to suggest that there was more to gruit than simply a mixture of dried leaves.

Bis zum 18. Jahrhundert, pp. 213-214; Prevenier and Blockmans, The Burgundian Netherlands, pp. 83-86; De Vries, "Enige opmerkingen naar aanleiding van de Zutphense gruit," p. 68. 28 CHAPTER TWO THE MEDIEVAL TRANSFORMATION The invasion of beer made with hops from member towns of the Hanseatic League along the north coast of Germany forced technical change on the brewing industry of Holland. The reaction of Dutch brewers to the challenge was a slow one. The policy of governments very much directed if not fully dictated reactions to the new competition.

The history of brewing is something which is almost invariably greeted by smiles and smirks. It is a sign of the success of temperance propaganda. It is also a sign of the changing place of beer in the diets of Europeans. In the sixteenth century when almost everyone drank beer and most of the time, the topic would not be one to generate subdued laughter but rather serious consideration. The chronological attack of the history of brewing in Holland rather than a topical one automatically creates problems first of repetition since problems of institutions, policy and practice recurred, and second of periodization since the industry changed at its own pace at times in step with the rest of the economy and politics but at times very much at odds with general trends.

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A History of Brewing in Holland 900-1900: Economy, Technology and the State by Richard W. Unger

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