Porter and Stout

Autorentext
The late Martyn Cornell was born in London. He researched and wrote about the history of beer, and beer styles, for more than three decades. He was the author of seven previous books on beer and his work was translated into more than half a dozen different languages. He often spoke on the history of beer at conferences from Denmark to Brazil.

Klappentext

In the 18th century, when London brewers faced rising costs, they crafted an affordable brew for the working class, who were mostly employed as porters. So was born the porter, or the stout, whose appeal reached so far beyond the London working class that it can safely be called the world's first global beer. This book is an in-depth, 300-year chronicle of how a cheaply made drink meant for local workers has become internationally renowned. Covering the changing ways porters and stouts have been brewed over the centuries, how different styles evolved, from Baltic porter to milk stout, and porter's triumphant return in the era of craft beer, this book presents a complete history of the world's favorite dark brew.

Inhalt

Table of Contents

Acknowledgments deletevi
Introduction
Part One: Origins

1. Roots and Pressures
   Part Two: How Porter Was Brewed
2. The 18th Century
3. The 19th Century, Part 1: The Color Problem
4. The 19th Century, Part 2: Patent Malt
5. The 19th Century, Part 3: Demographic Challenges
6. The 20th Century
   Part Three: Porter in Britain
7. London in the 18th Century
8. Into the Regions
9. The 19th Century, Part 1: The Peak of Success
10. The 19th Century, Part 2: The Long Decline
11. The 20th Century
    Part Four: Porter in Ireland
12. The Early Years
13. Dublin, Part 1
14. Dublin, Part 2
15. The West and North, Temperance and Famine
16. Cork and the Battle Against Guinness
    Part Five: Guinness
17. The Beginning
18. Expansion and Domination
19. The Appliance of Science
20. Good for You
21. The Keg Revolution
22. Saunders and After
    Part Six: Invading Europe
23. Russia and the Baltic States
24. Eastern Europe
25. The Nordic Countries
26. Western and Southern Europe
    Part Seven: Across the Atlantic
27. North America Before 1776
28. Philadelphia
29. New York City
30. The Northeast United States
31. The Midwest United States
32. The Southern United States
33. The Western United States
34. Prohibition and After
35. Province of Quebec
36. Ontario, Part 1: Toronto and Surroundings
37. Ontario, Part 2: London and E.P. Taylor
38. The Maritimes
39. Western Canada
40. Canada in the 20th Century
41. The Caribbean
42. Latin America
    Part Eight: Asia, Africa and Australasia
43. South Asia, Part 1
44. South Asia, Part 2
45. Southeast and East Asia
46. Africa and the Middle East
47. Australasia
    Part Nine: Stout
48. The Start of Stout
49. Stout in the 20th Century
50. Imperial Stout and Russian Stout
51. Cooper
52. Nourishing Stout
53. Oatmeal Stout
54. Milk Stout
55. Other Odd Ingredients: Meat, Oysters and Glucose
    Part Ten: Rebirth and Revival
56. The Return
57. Pushing the Envelope
    Part Eleven: Porter and Technology
58. Vats, Instruments and Coloring
59. Steam and Fish Bladders
60. Porter Brewers and the Science of Yeast
61. Guinness and Technology
    Appendices
    A. Who Were the Porters?
    B. The Three-Threads Myth
    C. London Porter Brewers' Production Figures, 1748-1853
    D. Guinness Myths
    Glossary
    Chapter Notes
    Bibliography
    Index