From grain to glass—a complete illustrated history of brewing and breweries in the state more famous for beer than any other
Few places on Earth are as identified with beer as Wisconsin, with good reason. Since its first commercial brewery was established in 1835, the state has seen more than 800 open and more than 650 close—sometimes after mere months, sometimes after thriving for as long as a century and a half. The Drink That Made Wisconsin Famous explores this rich history, from the first territorial pioneers to the most recent craft brewers, and from barley to barstool.
From the global breweries that developed in Milwaukee in the 1870s to the “wildcat” breweries of Prohibition and the upstart craft brewers of today, Doug Hoverson tells the stories of Wisconsin’s rich brewing history. The lavishly illustrated book goes beyond the giants like Miller, Schlitz, Pabst, and Heileman that loom large in the state’s brewing renown. Of equal interest are the hundreds of small breweries across the state started by immigrants and entrepreneurs to serve local or regional markets. Many proved remarkably resistant to the consolidation and contraction that changed the industry—giving the impression that nearly every town in the Badger State had its own brewery. Even before beer tourism became popular, hunters, anglers, and travelers found their favorite brews in small Wisconsin cities like Rice Lake, Stevens Point, and Chippewa Falls. Hoverson describes these breweries in all their diversity, from the earliest enterprises to the few surviving stalwarts to the modern breweries reviving Wisconsin’s reputation as the place to find not just the most beer but the best.
Within the larger history, every brewery has its story, and Hoverson gives each its due, investigating the circumstances that meant success or failure and describing in engaging detail the people, the technology, the marketing, and the government relations that delivered Wisconsin’s beer from grain to glass.
|Publisher:||University of Minnesota Press|
|Product dimensions:||9.30(w) x 10.10(h) x 2.10(d)|
About the Author
Doug Hoverson is author of Land of Amber Waters: The History of Brewing in Minnesota (Minnesota, 2007). He has written about beer and brewing history for publications ranging from American Breweriana Journal to The Growler to The Onion. He has been a consultant on documentaries about beer or related businesses and is a popular speaker on the history of beer.
Table of Contents
Preface: On Wisconsin!Acknowledgments
1. From Barley to Barstool: The Art and Science of Beer Thoughts on Enjoying Beer Properly
2. Pioneer Brewing, 1835-1860 Becoming a Brewer Charles Hottelman
3. Encouraging Home Industry, 1855-1915 Signs of the Times
4. The Leading Industry, 1860-1920 Steam Breweries
5. Milwaukee—Queen of Lager, 1865-1915 Sealing the Deal: Bottle Closures Exhibitionists
6. Oasis in the Dry Years, 1840-1932 Homebrewing
7. Back to Work, Off to War, 1932-1955 Working in a Mid-sized Brewery
8. The American Way of Beer, 1945-1975 Berlin Brewing Co.
9. One Lite On, Other Lights Out, 1970-2015 Beer Cans and Breweriana
10. Return of the Local, 1965-2018 What is a Craft Brewery? Return to Potosi
Wisconsin Breweries and Brewpubs