Published by Auckland University Press, Continuous Ferment: A History of Beer and Brewing in New Zealand tells the story of Aotearoa from Speights to Parrot Dog and beyond.
Since the first brew by Captain James Cook and the crew of the Resolution at Dusky Sound in April 1773, the story of beer has been deeply intertwined with the history of Aotearoa.
The early settlers’ prodigious consumption of golden ale, the 6 O’clock swill, Lion and DB’s domination, craft beer’s rise, and the ‘Black Budget’, this is a story of New Zealanders and beer.
Professor of history and proctor at Lincoln University and managing editor of the International Journal of the History of Sport, Greg Ryan, tries to find answers to the big questions; ‘Why did people drink, and did they do so excessively by contemporary international standards? What did people drink, and in what circumstances? How did tastes change over time? What role did brewers and publicans play in the community other than as dispensers of alcohol?’
Continuous Ferment is a fascinating analysis of New Zealand’s social history and a book for any malt and hops, barrels and bottles, ales and porters enthusiasts.
The book releases in stores on the 9th of November, and there will also be a book launch later this month as part of the NZ History Conference at Lincoln University staff club, Christchurch.
