1. Dr. John Harrison, “Capturing the flavour of beers gone by,” Brewers Guardian (November 1995): 48–53.
2. John Bickerdyke, The Curiosities of Ale and Beer (1889; reprint, London: Spring Books, 1989), 79.
3. Jeffrey Patton, Additives, Adulterants and Contaminants in Beer (North Devon, England: Patton Publications, 1899); 6–9.
4. Pamela Sambrook, Country House Brewing in England (London: Hambledon Press, 1996), 18.
5. H. S. Corran, A History of Brewing (London: David and Charles, 1975), 134.
6. John Tuck, Private Brewer’s Guide to the Art of Brewing Ale and Porter (1822; reprint, Zymoscribe, Conn.: 1995), 139–141.
7. Corran, A History of Brewing, 80.
8. “Coke,” Kirk-Othmer Encyclopedia of Chemical Technology, Vol. 6, Fourth Edition (New York: John Wiley and Son), 1993.
9. Sambrook, Country House Brewing in England, 128–129.
10. Peter Mathias, The Brewing Industry in England 1700–1830 (reprint, Aldershot, England: Gregg Revivals, 1959), 150.
11. Bass Museum Burton-on-Trent, personal notes by author.
12. Mathias, The Brewing Industry in England 1700–1830, 6.
13. Corran, A History of Brewing, 79.
14. Ibid., 113.
15. Hurford Janes, The Red Barrel: A History of Watney Mann (London: John Murray, 1963), 15.
16. Mathias, The Brewing Industry of England 1700–1830, 12.
17. Colin C. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton (Chesterfield, England: The Derbyshire Record Society, 1992), 13–14.
18. R. Gourvish and R. G. Wilson, The British Brewing Industry 1830–1980 (Cambridge: Cambridge University Press, 1994), 90.
19. Janes, The Red Barrel: A History of Watney Mann, 61–62.
20. Thom Thomlinson, “Brewing in Styles: India Pale Ale, Part I,” Brewing Techniques (March/April 1994): 24.
21. Mathias, The Brewing Industry in England 1700–1830, 189.
22. Harrison, “Capturing the flavour of beers gone by,” 48–50.
23. Old British Beers and How to Make Them (Durden Park, England: Durden Park Beer Circle, 1991), 26.
24. “Meeting Report: British Guild of Beer Writers India Pale Ale Conference”; “Ale and a passage to India,” What’s Brewing (July 1994): 8–9.
25. Ibid., 491.
26. “Meeting Report: British Guild of Beer Writers India Pale Ale Conference,” Brewing Techniques (July/August 1994): 12.
27. Mathias, The Brewing Industry in England 1700–1830, 184–185.
28. Meredith Brown, The Brewer’s Art (London: Whitbread & Co., 1948), 51.
29. Mathias, The Brewing Industry in England 1700–1830, 185.
30. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 30.
31. Mathias, The Brewing Industry in England 1700–1830, 189.
32. Dr. Trevor Wainwright, “The origin, decline, and revival of India Pale Ale,” Brewer’s Guardian (October 1994): 40–41.
33. Martyn Cornell, “Mass slaughter of the innocents,” What’s Brewing (1997): 12–13.
34. Gourvish and Wilson, The British Brewing Industry 1830–1980, 90.
35. Tomlinson, “Brewing in Styles: India Pale Ale, Part I,” 24; Cornell, “Mass slaughter of the innocents,” 12.
36. “Ale and a passage to India,” 9.
37. A Visit to Bass’ Brewery (reprint 1902, Burton-on-Trent: Bass Museum, 1977), 4.
38. Mathias, The Brewing Industry in England 1700–1830, 184–185.
39. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 38.
40. Mathias, The Brewing Industry in England 1700–1830, 192.
41. Jeff Evans, The CAMRA Guide to Real Ale in a Bottle (St. Albans, England: CAMRA Books, 1997), 14.
42. “Lord of the jungle abandons heritage,” What’s Brewing (January 1998): 4.
43. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 49.
44. “Ale and a passage to India,” 8.
45. “Ale and a passage to India,” 8.
46. Gourvish and Wilson, The British Brewing Industry 1830–1980, 30.
47. Ibid., 25.
48. Ibid., 65–72.
49. H. Hawkins and C. L. Pass, The Brewing Industry (London: Heinemann, 1979), 22.
50. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 49.
51. Mark Sturley, The Breweries and Public Houses of Guildford (Guildford: Charles W. Traylen, 1990), 162.
52. Sambrook, Country House Brewing in England, 70.
53. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliff, & Gretton, 49.
54. Gourvish and Wilson, The British Brewing Industry 1830–1980, 94–95.
55. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 226, 235.
56. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 53.
57. Wainwright, “The origin, decline and fall of India Pale Ale,” 40.
58. Gourvish and Wilson, The British Brewing Industry 1830–1980, 50.
59. Ibid., 10.
60. Brian Bennison, Brewers and Bottlers of Newcastle upon Tyne From 1850 to the present day (Newcastle upon Tyne: Community & Leisure Services Department, City Libraries & Arts, 1995), 8–9.
61. Bass Museum Burton-on-Trent, personal notes by author.
62. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 73.
63. Ibid., 124–125.
64. Graham Lees, “Stylistically Speaking: Märzen,” All About Beer (November 1996), 64.
65. John Richards, A History of Holden’s Black Country Brewery (Swinton, Manchester, England: Neil Richardson, 1986), 7.
66. Ibid., 7.
67. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 52.
68. Corran, A History of Brewing, 209.
69. Charles Graham, “On Lager Beer,” Chemistry and Industry (1881): 9.
70. Garrett Oliver, “Stylistically Speaking: East India Pale Ale,” All About Beer (March 1995): 62.
71. Robert Wahl and Max Henius, American Handy Book of the Brewing, Malting, and Auxiliary Trades (Chicago: Wahl-Henius Institute, 1908), 1284.
72. Roger Protz, “Malt: The Soul of Beer,” All About Beer (September 1996), 41.
73. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 23.
74. Tim O’Rourke and David Pierpoint, “Developments in the use of brewing adjuncts in Britain,” Brewer’s Guardian (July 1994): 17–21.
75. Jonathon Brown, Steeped in Tradition, University of Reading Institute of Agricultural History Museum of English Rural Life (1983): 26.
76. Harrison, “Capturing the flavor of beers gone by,” 49.
77. Gourvish and Wilson, The British Brewing Industry 1830–1980, 56; “Ale and a passage to India,” 8.
78. Tuck, Private Brewer’s Guide to the Art of Brewing Ale and Porter, 139–141.
79. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 71.
80. Tuck, Private Brewer’s Guide to the Art of Brewing Ale and Porter, 139–141.
81. “Ale and a passage to India,” 24.
82. Graham Wheeler, “Turning pale at thought of a genuine India ale,” What’s Brewing (July 1994): 30.
83. Alfred Barnard, Bass & Co. Limited, as described in Noted Breweries of Great Britain & Ireland (1887 reprint, Burton-on-Trent: Bass Museum, 1977): 46–47.
84. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 62.
85. Ibid., 75.
86. Ibid., 114; Gourvish and Wilson, The British Brewing Industry 1830–1980, 185.
87. Graham, “On Lager Beer,” 24.
88. Tomlinson, “Brewing in Styles: India Pale Ale, Part I,” 26.
89. Martin D. Walker and William J. Simpson, “Control of sulphery [sic] flavours in cask conditioned beer,” Brewer’s Guardian (November 1994): 38.
90. Bass Museum, A Visit to Bass’ Brewery, 31.
91. Thom Tomlinson, “Brewing in Styles: India Pale Ale, Part II,” Brewing Techniques (May/June 1994): 20.
92. Michael Jackson, Michael Jackson’s Beer Companion (Philadelphia: Running Press, 1993), 96.
93. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 88.
94. Wheeler, “Turning pale at thought of a genuine India ale,” 30.
95. Cornell, “Mass slaughter of the innocents,” 13.
96. Gourvish and Wilson, The British Brewing Industry 1830–1980, 50.
97. Ibid., 184.
98. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 88.
99. Ibid., 183.
100. O’Rourke and Pierpoint, “Developments in the use of brewing adjuncts in Britain,” 17.
101. Brown, Steeped in Tradition, 27.
102. Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 147, 153.
103. “Don’t punish the pint,” What’s Brewing (November 1993): 1.
104. Gourvish and Wilson, The British Brewing Industry 1830–1980, 229, 300; Owen, The Greatest Brewery in the World: A History of Bass, Ratcliffe, & Gretton, 109.
105. Graham, “On Lager Beer,” 20.
106. Michael Jackson, The New World Guide to Beer (Philadelphia: Running Press, 1988), 165.
107. John Richards, The History of Batham’s Black Country Brewers (Dudley, West Midlands: Real Ale Books, 1993), 1.
108. Corran, A History of Brewing, 216.
109. Keith Osborne, Bygone Breweries (Rochester, Kent: Rochester Press, 1982), 21, 48.
110. Richards, The History of Holden’s Black Country Brewery, 6.
111. Bennison, Brewers and Bottlers of Newcastle upon Tyne, 8, 10.
112. Sturley, The Breweries and Public Houses of Guildford, 57, 60, 71; Graham, “On Lager Beer,” 20.
113. Gourvish and Wilson, The British Brewing Industry 1830–1980, 558.
114. Graham, “On Lager Beer,” 19.
115. Jeff Evans, ed., Good Beer Guide (St. Albans, England: CAMRA, 1998), 417–529.
116. Helen Osborn, forthcoming book on the history of Young’s Brewery.
117. Ian Mackey, “New Brewery Statistics,” Brewery History Society Newsletter, no. 17 (September 1997): 15.
118. Stanley Baron, Brewed in America (New York: Little, Brown and Company, 1962), 123.
119. Ibid., 188.
120. Michael Jackson, “Will the Americans help us discover our IPA heritage?,” Brewer’s Guardian (June 1994): 13.
121. Thom Tomlinson, “Response to Letter,” Brewing Techniques (November/December 1994): 14.
122. Sambrook, Country House Brewing in England, 77.
123. Martin Lodahl, “Brewing in Styles: Old, Strong, and Stock Ales,” Brewing Techniques (September/October 1994): 24–25; David Brockington, “Brewing in Styles: The Evolution and Contemporary Brewing of American IPA,” Brewing Techniques (September/October 1996): 39–40.
124. Jackson, “Will the Americans help us discover our IPA heritage?,” 13.
125. Andrew Langley, London Pride (Melksham, Wiltshire: Good Books, 1995), 54.
126. David Brockington, “Brewing in Styles: West Coast Amber Ale,” Brewing Techniques (November/December 1995): 37–44.
1. H. Lloyd Hind, Brewing Science and Practice (New York: John Wiley & Sons Inc., 1938), 542–544.
2. Jean De Clerck, A Textbook of Brewing (London: Chapman & Hall Ltd., 1957), 556.
3. J. S. Hough, D. E. Briggs, R. Stevens, and T. W. Young, Malting and Brewing Science, Volume I (London: Chapman and Hall, 1971), 10, 317.
4. William A. Hardwick, Ed., Handbook of Brewing (New York: Marcel Dekker, 1995), 55.
5. W. Kunze, Technology Brewing and Malting (Berlin: VLB Berlin, 1996), 573.
6. Michael J. Lewis and Tom W. Young, Brewing (London: Chapman and Hall, 1995).
7. David Brockington, “The Evolution and Contemporary Brewing of American IPA,” Brewing Techniques (September/October 1996): 39.
8. Alan Moen, “The Last Wort,” Brewing Techniques (September 1997): 98, 86, 87; Keith Thomas, “Beer Styles: An International Analysis,” Brewery History Journal (Summer 1975): 35–40.
9. Evans, Good Beer Guide; Jeff Evans, Guide to Real Ale in a Bottle (St. Albans, England: CAMRA Books, 1997); Roger Protz, The Real Ale Drinker’s Almanac, Third Edition (Glasgow: Neil Wilson Publishing Ltd., 1993); Hugh Madgin, Best of British Bottled Beer (Shepperton, England: Dial House, 1995).
10. “Style Guidelines Chart,” Zymurgy 21, no. 1 (Spring 1998): 79.
11. Michael Jackson, The New World Guide to Beer (Philadelphia: Running Press, 1988), 148.
12. “White Shield is saved but cask fight goes on,” What’s Brewing (April 1998): 4.
13. Michael Jackson, Michael Jackson’s Beer Companion (Philadelphia: Running Press, 1998), 73.
14. “Style Guidelines Chart,” 79.
15. Tony Babinec and Steve Hamburg, “Confessions of Two Bitter Men,” Zymurgy 18, no. 2 (Summer 1995): 36–43.
16. “Style Guidelines Chart.” 79.
17. Steve Johnson, America’s Best Brews (Houston: Gulf Publishing Company, 1997).
18. “Style Guidelines Chart,” 79.
19. Stephen Mallery, “The Oregon Pale Ale Experiment, Parts I and II,” Brewing Techniques (October/November 1997): 58–64.
20. “World Beers Reviewed,” All About Beer (May 1998): 56.
21. Jackson, The New World Guide to Beer; Jackson, Michael Jackson’s Beer Companion.
22. David Brockington, “West Coast Amber Ale,” Brewing Techniques (November/December 1995), 36–44.
23. “Style Guidelines Chart,” 79.
24. Weaver, “In Support of West Coast Amber,” Brewing Techniques (May/June 1996): 16–17.
25. Ray Daniels, Designing Great Beers (Boulder, Colo.: Brewers Publications, 1996); Fred Eckhardt, The Essentials of Beer Style (Portland, Ore.: Fred Eckardt Associates, 1989).
1. George J. Fix and Laurie A. Fix, An Analysis of Brewing Techniques (Boulder, Colo.: Brewers Publications, 1997), 126–130; Todd Hanson, “Home Filtration and Carbonation” in Beer and Brewing, Volume 7 (Boulder, Colo.: Brewers Publications, 1987), 93–109; Karl F. Lutzen and Mark Stevens, Brew Ware (Pownal, Vt.: Storey Publishing, 1996), 42–44; Ray Daniels, “How Clear Is Your Beer: Parts I and II,” Zymurgy 20, no. 3 (Fall 1997): 28–31, 34–37, 93–96.
2. “Great Homebrewing Kits,” Brew Your Own (October 1997): 40–49.
3. Martin Lodahl, “Malt Extracts: Cause for Caution,” Brewing Techniques (July/August 1993): 26–28.
4. Carol O’Neil, “Extract Magic,” Zymurgy 17, no. 5 (Winter 1994): 34–41.
5. Suzanne Berens, “Brewing a Pale Beer With Extract,” Brew Your Own (May 1997): 21–22.
6. Daniels, Designing Great Beers, 11.
7. Fix and Fix, An Analysis of Brewing Techniques, 24–30.
8. Ibid., 28–29.
9. Ibid., 7–10.
10. Daniels, Designing Great Beers, 40–62.
11. Neil C. Gudmestad and Raymond J. Taylor, “Malt: A Spectrum of Colors and Flavors,” Zymurgy (Special Issue 1995): 11–12; “Lot Analyses: Technical Specifications,” The 1997 Brewers Market Guide (Eugene, Ore.: New Wine Press, 1997): 100–104.
12. Trevor Wainwright, “Using sugar adjuncts in brewing,” Brewer’s Guardian (December 1993): 16–17.
13. Jeff Frane, “How Sweet It Is: Brewing with Sugar,” Zymurgy 17, no. 1 (Spring 1994): 38–41.
14. Jean De Clerck, A Textbook of Brewing (London: Chapman and Hall, 1957), 319; Fix and Fix, An Analysis of Brewing Techniques, 45.
15. Fix and Fix, An Analysis of Brewing Techniques, 35–37.
16. Haydon, “The Beauty of Hops,” American Brewer (Summer 1996): 44–47.
17. Mark Garetz, Using Hops (Danville, Calif.: HopTech, 1994), 36.
18. Nickerson and L. Van Engel, “Hop Aroma Component Profile and the Aroma Unit,” Journal of the American Society of Brewing Chemists 50 (1992): 77.
19. Stephen Beaumont, “Single Hop Varietal Beers,” All About Beer (May 1998): 15–17.
20. Garetz, Using Hops, 88–89.
21. Tim Kostelecky and David Hysert, “The Hop Shop,” Zymurgy 20, no. 4 (Special Issue 1997): 33–34.
22. Laboratory Methods for Craft Brewers (St. Paul, Minn.: The American Society of Brewing Chemists, 1997), 41–45.
23. Amahl Turczyn, “The Mystery of First-Wort Hopping,” Zymurgy (Special Issue 1997): 74.
24. Gerald Reed and Tilak W. Nagodawithana, Yeast Technology (New York: Van Nostrand Reinhold, 1991), 91.
25. Fix and Fix, An Analysis of Brewing Techniques, 56–65.
26. Ibid., 63.
27. Ibid., 75–81; Karl King, “Yeast Culturing Practices for Small-Scale Brewers,” Brewing Techniques (May/June 1994): 37–41; Fal Allen, “The Microbrewery Laboratory Manual, Part I: Yeast Management,” Brewing Techniques (July/August 1994): 28–35.
28. Fix and Fix, An Analysis of Brewing Techniques, 84–95.
29. Ibid., 18–20; Daniels, Designing Great Beers, 66.
30. Fix and Fix, An Analysis of Brewing Techniques, 21–22.
1. Erin O’Connor-Cox, “Improving yeast handling in the brewery,” Brewer’s Guardian (March 1998): 20.
2. Michael Jackson, “In search of the bright beer secret,” Brewer’s Guardian (July 1996): 15.
3. Taylor, “The Fining of Cask Beer,” The Brewer (May 1993): 202–205.
4. J. Scott Cowper and Robert Taylor, “Making Things Clear,” MBAA Technical Quarterly, 25 (1988): 90–93.
5. Christine Fleming, “Fine Principles,” Small Beer (March 1996): 7–8.
6. “Dissolved Carbon Dioxide,” Laboratory Methods of Craft Brewers (St. Paul, Minn.: The American Society of Brewing Chemists, 1997): 38; Cliff Tanner, “Gas Gossip,” Zymurgy (Summer 1994): 54; Ed Westemeier, “A Bottler’s Guide to Kegging,” Zymurgy (Summer 1995): 50; Kirk R. Fleming, “Discover the Joys of Kegging,” Brewing Techniques (January/February 1997): 27.
7. Jeff Evans, The CAMRA Guide to Real Ale in a Bottle (St. Albans, England: CAMRA Books, 1997).
8. Tim O’Rourke, “Producing live ale in a bottle,” Small Beer (March 1996): 18–19.
9. Fix and Fix, An Analysis of Brewing Techniques, 138–139.
10. Cliff Tanner, “Gas Gossip: Nitrogen vs. Carbon Dioxide Brewing,” Zymurgy 17, no. 2 (Summer 1994): 52–56.
11. Fal Allen, “Laconic Technical Brewing Tips,” American Brewer, no. 71 (Summer 1997): 74–76.
12. Peter Wesley, “Keeping and serving cask ale,” Brewers’ Guardian (June 1994): 15–20.
13. Ted Bruning, “Move to keep brewers up to Marque,” What’s Brewing (December 1997): 5.
14. Dick Cantwell, Fal Allen, and Kevin Forhan, “Beer from the Stainless,” Brewing Techniques (November/December 1993): 22–28.
15. Ivor Clissold, Cellarmanship (St. Albans, England: CAMRA Books, 1997), 74–75.
16. Ray Daniels, “Beer from the Wood,” All About Beer (July 1997): 16.
17. Ibid., 16.
18. Ibid., 15–16; Jason Dunson-Todd, “Beer from the Wood,” Brewing Techniques (September 1997): 69.
19. Dunson-Todd, “Beer from the Wood,” 65.
20. Fal Allen, “Beer Thrall,” American Brewer, no. 77 (1998): 38–39.
21. Glen Falconer, “Real Ale at Home,” Zymurgy 15, no. 4 (Special Issue 1992): 29.
22. Dunson-Todd, “Beer from the Wood,” 62.
23. Sal Emma, “Build a Beer Engine,” Brew Your Own (May 1997): 47–52.