This course provides an introduction to the archaeological, historical, physical, ethnographic and experimental evidence for the production and consumption of beer, wine, and other fermented beverages in the distant past.
Bettina Arnold was asked by Newsweek magazine to comment on recent archaeological discoveries regarding some of the earliest fermented foods discovered in antiquity. Read more …
On this edition of UWM Today, we’re going to meet three professors who are teaching and doing research on a variety of subjects related to fermentation – a process important not only to brewing beer, but producing many other beverages… Read More
About 50 people attended what we are hoping will be the first annual Unhopped Iron Brewer Challenge in support of the UWM/Honor’s College Brew Garden Initiative. First place was awarded to the Iron Age Elixir produced by Kevin Cullen (Neville Museum, Green Bay). The People’s Choice award went to John Mesch (UWM Restaurant Operations) for his Sweet Dreams Gruit Ale.
On Friday December 8, 2017 from 6:00-8:30pm in SAB G90 the Brew Garden initiative at the University of Wisconsin-Milwaukee will hold a tasting competition with three judges, all professionals associated with local businesses involved in brewing or dispensing fermented beverages, choosing the top three brews.
Perofessor Arnold presented two public lectures entitled “The Past on Tap: Feasts and Fermented Brews in Ancient Europe” at the J. Paul Getty Museum’s Bacchus Uncorked program on July 15 and 16, 2017.
The culmination of the gateway class for the Fermentation Studies certificate, taught for the first time in spring 2017, was the presentation and evaluation of the beverages produced by those students who had opted to do both a paper and try their hand at fermentation.
The collaborative project taking shape just to the west of the UW-Milwaukee Honors College on Newport Ave. was well attended, with students, faculty and guests from Lakefront Brewery and other community organizations taking a hand in planting seven trees along the western edge of what will eventually become the full-fledged garden.
Sponsored by the Bundesministerium für Bildung und Forschung, and organized by the University of Munich, 30 archaeologists, biochemists and paleobotanists gathered to present new research on the evidence for Celtic Iron Age feasting and drinking behavior.
Keltenbräu 2.0 – Lambic Braggot
Brewed for FoodBev 102 “Taste: The Culture & Science of Fermentation” (February 9, 2017)
Brewed by Bettina Arnold and Josh Driscoll