Seventeenth-Century Shipboard Beer: An Experimental Archaeology Approach On Brewing Old Recipes Accurately
The basic concepts of brewing beer have remained unaltered for several centuries, but many other trends such as the ingredients and methods to brewing that affect beer’s alcohol content, nutritional value, and taste, have changed since the 17th century. This paper covers a short history of beer-making in the 16th and 17th century and how past brews differ from present-day brews. The experimental archaeology procedure for replicating historical beer today is also recounted to understand the challenges that exist in producing beer from old recipes, such as sourcing the correct yeast and grain. The paper concludes with the impact beer had on sailors’ nutrition and its role in daily life at sea. A sample of the standard shipboard beer during the 17th century, a result of this project, will be available for tasting.
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Seventeenth-Century Shipboard Beer: An Experimental Archaeology Approach On Brewing Old Recipes Accurately. Grace Tsai, Christopher Dostal. Presented at Society for Historical Archaeology, Fort Worth, TX. 2017 ( tDAR id: 435388)
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min long: -129.199; min lat: 24.495 ; max long: -66.973; max lat: 49.359 ;
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