Beer and Brewing in Pre-Industrial Denmark

No inquirer delving through the strata of Denmarks past in search of its well-springs can fail to strike a flood of beer, gushing forth in endless variety and profusion. Down through the centuries beer remained an essential element in the diet. Brewing has been a household art practised all over in [...]
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No inquirer delving through the strata of Denmarks past in search of its well-springs can fail to strike a flood of beer, gushing forth in endless variety and profusion. Down through the centuries beer remained an essential element in the diet. Brewing has been a household art practised all over in town and country alike. This book examines the productive activities by virtue of which the nations beer requirements were met. Brewing made use of one of the nations economically most prominent crops. The first chapters contain an account of old-time brewing involving a discussion of the character of the beer, then follows the emergence and establishment of commercial brewing under the aegis of a guild, relations with the municipal authorities and the central government, furthermore foreign and domestic competition, taxation, price control, government orders and trade conditions. The Copenhagen rota brewing system, a sales cartel, is considered separately.This leads on to depict some of the main themes of development during the eventful 19th century, when large scale brewing was introduced based on top-fermented beers, improved refrigeration, quality control due to new insight in the laws of nature, as well as improved quality of barley and other raw materials.