Brewing Beer in Massachusetts Bay, 1640-1690
Bibliographic Data
| ID | 16310995 |
|---|---|
| Authors | James E Mcwilliams (corresponding author) |
| Year | 1998 |
| Volume | 71 |
| Issue | 4 |
| Pages | 543 |
| Publication date | 1998-12-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | The New England Quarterly (JOURNAL) |
| Journal identifiers | ISSN: 0028-4866 • E-ISSN: 1937-2213 |
| Publisher | JSTOR (PUBLISHER) |
| DOI | 10.2307/366602 |
| OpenAlex | W2312734188 |
| Language | EN |
| Citations received | 3 |
W HEN Puritan emigrants traveled across the Atlantic to the Massachusetts Bay Colony, they carried with them ample quantities of their favorite beverage. Just how essential they considered the drink to be is glimpsed in a comment by New World promoter William Wood. Touting the colony's water as the best on earth, he nonetheless conceded that yet I dare not prefer it before a good Beere.' When the Talbot arrived in 1628 carrying water, bread, beef, peas, and candles to the region that would become Essex County, it also offloaded 45 tuns of (4 hogsheads, or 192 gallons); in 1630, the Arbella transported no less than io,ooo gallons of English beer to colonial shores.2
Archaeology · Bay · Brewing · Environmental ethics · Fermentation · American History and Culture · Chemistry · Culinary Culture and Tourism · Food Science · History · Philosophy · Wine Industry and Tourism
| Citations per year | 0.17 |
|---|---|
| Citation span | 2008 - 2017 (10) |
| Highly cited | No |