\nJeff Alworth writes, \u201cAn industry insider texted me as all this was playing out and joked snarkily that Trillium had \u2018been sideswiped by finding that craft beer fans drink the \u2018craft beer movement\u2019 Kool-Aid!\u2019 If a brewery preaches an ethos that craft beer is different, that it is about community and connection, then it will be held to that standard.\u201d<\/p>\n
That\u2019s one bottom line here. Another, outlined in detail, is that growth is intoxicating but new owners often are not prepared for the challenges. That\u2019s why I\u2019m surprised that none of the stories linked to why Massachusetts officials shut down the brewery<\/a> for a month in 2014 when it was discovered Trilliam was operating without a license. At that time, fans were clearly on the side of the brewery<\/a>. Don\u2019t Let Me Down – Failure of Equipment Manufacturers Puts Brewers in Disarray.<\/a><\/strong> In the first story linked, J. Nikol Jackson-Beckham cites Dr. Kelley Fanto Deetz, who describes the challenges of recovering lost histories as \u201cconstant frustration and occasional reward. Enslaved people\u2019s stories are hidden in recipes, in the architecture, in letters, diaries, and financial records of their enslavers. Evidence of their talent and skills were consumed both literally and figuratively by the ones who enslaved them.\u201d<\/p>\n Recipes are but one tool author Michael Twitty employs in The Cooking Gene,<\/em> and they are made more powerful by the context he provides. In the introduction he writes, \u201cWe are unwitting inheritors of a story with many sins that bears the fruit of the possibility of ten times the redemption. One way is through reconnection with the culinary culture of the enslaved, our common ancestors, and restoring their names on the roots of the Southern tree and the table those roots support.\u201d<\/p>\n There is a beer connection the 2018 James Beard Awards\u2019 Book of the Year winner, if you need one. In \u201cChapter 15: Shake \u201cDem \u2018Simmons Down\u201d Twitty provides a recipe for, Red Straw Persimmon Beer. He writes, \u201cIn the contemporary food scene, the world of foraging has, by default, become predominantly middle-class and white. I remember a childhood full of stranger squinting, wincing, and squealing, \u2018Ugh, don\u2019t touch that, you don\u2019t know what that<\/em> is!\u2019 But I did know because my grandparents and my father taught me about senna, rabbit tobacco and poke salad, honey locust and my personal favorite, the persimmon.\u201d<\/p>\n Juneteenth at the Atlanta History Museum this year included a talk and cooking demonstration by Twitty. He is even more engaging in person than print, mixing long stories with short tweetable sentences. For instance, \u201cFood is reality.\u201d<\/p>\n I might add that beer is food<\/a>.<\/p>\n A Fluid History of Wisconsin Breweries.<\/a><\/strong> And from Twitter<\/strong><\/p>\n Xmas has come early – 2 issues of Brewery History now free to access. #162 features London brewing before 1643; Peter Mauldon – a life in brewing; lager brewing in 1870s NY; 16th C treatise on brewing with hops https:\/\/t.co\/sOflNwvlZn<\/a><\/p>\n \u2014 Tim Holt (@BeerHasAHistory) December 12, 2018<\/a><\/p><\/blockquote>\n
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\nThis must be the biggest non-industrial beer story of the year, right?<\/p>\nHISTORY<\/h5>\n
![\"The](\"http:\/\/appellationbeer.com\/images\/20181217-monticello.jpg\")
\nMissing Ingredients – The (Incomplete) Story of Thomas Jefferson\u2019s Unsung Brewer.<\/a><\/strong>
\nSupplemental reading (a 2017 post at Fuggled):<\/em>
\nThe Brewers of Monticello.<\/a><\/strong><\/p>\n
\nWater and wastewater.<\/p>\n\n