Beer Barons’ Bash at the Pabst Mansion
Bettina Arnold and Josh Driscoll presented an early Mesopotamian beer based on Weihenstephan Master Brewer Martin Zarnkow’s research at Tall Bazi in northern Syria.
Posts
Unhopped Iron Brewer Challenge Tasting at Gathering Place
Gallo-Roman Cervoise On June 29, 2019 from 3:00-6:00pm Unhopped Iron Brewer Challenge winner Jeff Enders’ Gallo-Roman cervoise, which was brewed as a collaboration between Gathering Place Brewing’s Head Brewer Corey Blodgett and Spike Brewing in River West, was served to… Read More
Unhopped Iron Brewer Winner brewed at Spike Brewing
Josh Driscoll and I met up with the January 2019 Unhopped Iron Brewer Challenge winner Jeff Enders and Gathering Place Brewing’s Head Brewer Corey Blodgett at Spike Brewing in River West. The brew will be available soon at Gathering Place for folks to try – watch this space and the Unhopped Iron Brewer Facebook page for the announcement!
Bettina Arnold and PhD candidate Josh Driscoll in program at the Brew City MKE Museum
Bettina Arnold and Josh Driscoll participated in the “Evolution to Revolution: From Ancient Brews to Craft Brews” program sponsored by the Brew City MKE Museum in downtown Milwaukee .
Bettina Arnold and PhD candidate Josh Driscoll present at international workshop on ancient beer
Bettina Arnold and PhD candidate Josh Driscoll attended and presented papers at an international workshop on archaeological approaches to identifying ancient alcoholic beverages at the University of Hohenheim, Germany, February 7-9, 2019.
Unhopped Iron Brewer Challenge 2019
About 70 people attended the 2nd Unhopped Iron Brewer Challenge in support of the UWM/Honor’s College Brew Garden Initiative. First place was awarded to the Cervoise, a Gallo-Roman Saison produced by Jeff Enders (Beer Barons of Milwaukee). The People’s Choice award and a gift certificate from Northern Brewer went to first-time entrant Anthony Spiegel (UWM undergraduate majoring in Geosciences) for his Dream Eater Belgian Gruit. Read more …
New Class! Spring 2019, Anthro 212 – The Past on Tap: The Archaeology of Fermented Beverages
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 comments in Newsweek regarding recent archaeological discoveries of fermented foods
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 …
UWM Professors Discuss The Science of Fermentation – UWM Today
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
Unhopped Iron Brewer Challenge – UWM Sabin Hall G90 – December 8, 2017
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.