Brewing in the Medieval Period - How Beer and Ale Developed into a Commercial Industry

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Citeable URL: https://ir.library.oregonstate.edu/concern/defaults/jh343z53s

Descriptions

Attribute Name	Values
Creator	Abbott, Marshall
Abstract	This article analyzes how this transition occurred and what significant developments took place that allowed beer and ale to become a tradable and profitable good on the European market. Specifically, it examines the development of brewing as a tripartite progression: (a) that beer and ale were brewed in the 3 home and the significance of domestic brewing on the local society and economy; (b) that beer and ale were brewed in monasteries and the significance monastic brewing had on the monks, local peasants, and local lords; and (c) that brewing became a commercial enterprise that was profitable and even revered as a profession. In examining these three sub-developments this article investigates how brewing impacted Europe’s local and regional economies and the importance of beer and ale to both society and culture in the medieval period.
License	Attribution 4.0 (CC BY 4.0)
Resource Type	Research Paper
Date Issued	2018-03-21
Degree Level	Bachelor's
Degree Name	Bachelor of Science (B.S.)
Degree Field	History
Conference Name	Undergraduate Humanities Research Conference
Conference Location	Corvallis, Oregon, USA
Urheberrechts-Erklärung	In Copyright
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]

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