Hello again. For your drinking and surfing pleasure, here is a list of
brewing links, many of which are themselves lists of links.I hope you find
them useful. In addiiton to reading and surfing them yourself, please feel
free to pas them along anywhere they will find an iterested audience, and
feel free to use them to update any of your links pages, should you have
any. Please note that many of these pages (despite their names) contain
information on the brewing of many types of beverages, not just Beer.

As always I am not responsible for the content of the pages. YMMV



The SCA Brew Historic Brewing Homepage
(Site Excerpt) From:  Drinke and Welcome (1637) by John Taylor, the Water
"Ale is rightly called nappy, for it will set a nap upon a mans threed-bare
eyes when he is sleepy.  It is called Merry-goe-downe, for it slides downe
merrily; It is fragrant to the Sent.  It is most pleasing to the taste.  The
flowring and mantling of it.  (like chequer worke) with verdant smiling of
it, it is delightefull to the Sight, it is Touching or Feeling to the Braine
and Heart; ..."

Mediveal and Renaissance Brewing Homepage
A list of links to pages and articles on historic brewing practices (Site
Excerpt) This page is devoted to the topic of Medieval and Renaissance
Brewing.There is a mailing list covering historical brewing in general. A
web form for joining/leaving that list, and an archive of past postings, can
be found on the historical brewing list homepage.

Historical Brewing
Includes Renaissance and Early American brewing, in a short list of links

The SCA Brew Historical Brewing LIbrary
(The titles of the fist section of links, in an exhaustive page of
historical brewing links): Beginners A couple of begineer guides for new
brewers, Articles and Essays on Historic Beverages & Brewing, Beer & Ale,
Ancient Beer, Lager, Beer Styles, Mead, Cider & Perry, Wine, Distilled,
Cordials, Other Beverages, Regional, General & Misc.

Noergate's Brewing Resource page
(Site Excerpt) For those that are choosing to study Medieval and Renaissance
brewing, we offer the following selection of links to help in their
research.  The links are loosely broken down into categories to assist in

Badger's Beer page (also includes other brewing information, not necessarily
(Site Excerpt from the Articles section) Here is a collection of Beer and
Brewing related articles. Some of which I have written, some are collected
from other place, or are posted for a freind. As you can see, my interests
tend towards the Medieval and related areas of interest. This should come as
no surprise, what with my SCA involvemnet.

A 1503 English Beer
(Site Excerpt) "To brewe beer x. quarters malte. lj. quarters wheet ij.
quarters ootos/ xl. ll weight of hoppys.// To make lx barrell[es] of sengyll
beer arnold chron. (x-um 20), fol.xciv.r/b (r.i.r/b)"
Translation: "To make 60 barrels of single beer, use 10 quarters of malt, 2
quarters of wheat, and 2 quarters of oats, with 40 pounds of hops."- Richard
Arnold, "Customs of London", 1503

Promash Brewing Software

The Beer Bookstore
(Site Excerpt) The Beer Book Store has teamed with Amazon.com to bring you
the finest beer related books available on-line.  The Beer Book Store's goal
is to provide a service to you - a convenient and easy way to browse the
latest available beer books without wading through Amazon's vast database of
other books.The Beer Book Store has organized the books for you in the
categories found at left. Within each category you will find a cover graphic
and a description for each book.  Click on the book's cover graphic or title
to see current pricing and/or to purchase.

Aethelmearc's Brewer's Guild
(A slighlty out-of date page with some useful info never the less)

The Bees Lees
(Site Excerpt) Welcome to the first edition of The Bee's Lees. Most of the
recipes in this collection are taken from issues of the Mead Lover's Digest,
an electronic mail forum for discussion of mead brewing. Like the other
brewing-related electronic forums (Homebrew Digest, Cider Digest, etc.),
archives of the back issues exist on various ftp servers around the country.
As the number of back issues of these digests grows, it becomes quite
time-consuming for the average reader to go through all of them, looking for
recipes. This is probably what prompted the development of The Cat's Meow
(TCM), the brewing recipe-book culled from the archives of the Homebrew
Digest (among other sources). TCM is huge, and contains several hundred
recipes covering just about every style of beer-type fermentable. It even
has some recipes for making mead.

Debatable Brewer's Guild
(Site Excerpt) Here in the Barony-Marche, we debate many things about
brewing. Such as ``What should we brew?'' ``Is that really enough?'' ``What
should we drink?'' ``How much should we drink?'' ``Would you like some
(To be fair, the emphases are on historical recreation, and quality over

Brewing Information from House Greydragon
(Site Excerpt) Here you will find information on various aspects of brewing,
most of which are medieval and intended for or related to the SCA.

Interkingdom Brewer's Page
Including a bibliography page at

Eachna's Celtic Brewing Page
Many cordial recipes

Ancient and Venerable Order of Brewers, Vintners and Meadmakers of the East
Somewhat useful site with good links page

Real Beer.com
Buy Beer and Beer making supplies online.

The Pennsylvania Brewery Historians (a relatively modern brewing site)
(Site Excerpt) We've been chronicling Pennsylvania's role in the brewing
industry since 1980. To read about our research click on the more about us
link. Check out our products link to see some of what we've done with our
research. You can see many of our articles and related titles at the for
further reading link In addition to the bibliography there are links to
breweriana collecting organizations that can provide additional information.

Brewing With Period Recipes by Lord Corwin of Darkwater
(An excellent article. Site Excerpt) ....Finally, a brewing reference with
some hard data! A quarter is defined as a unit of weight equal to 2 stones,
or 28 pounds. It is also defined as a unit of dry volume equal to 64
gallons. Since 1 gallon of grain weighs about 4 pounds, we have a quarter
being equivalent to 256 pounds of grain.

Historical Companion to In-House Brewing
(A Book review. Site Excerpt) This book contains a wealth of detailed
historical information on European beers, complemented with beer recipes
from the 15th to 19th centuries, from Britain, the Low Countries. Germany
and Austria. It destroys some myths and asks many questions about our modern
concept of what beer is and how it should be made.

Historical Brewing Mailing List webpage
(Site Excerpt) This mailing list is intended to be used for discussions of
any form
of brewing which is not "modern". Although the guy who runs the list
(me) is primarily interested in Europe between 500 and 1600 A.D., I
hope that other times and places are also discussed.

Brewing Links
(Site Excerpt) This page has brewing links, organized into two groups.

SCA Brewing Links
 SCA and Non-SCA Brewing Links

Scottish Brewing Archive
(Records are slightly more modern than the SCA frame of time. Site Excerpt)
The Scottish Brewing Archive (SBA) was established in 1982 to collect and
preserve the records of the brewing industry in Scotland. With the help of
Scotland's brewery companies several thousand volumes of records and books
have been deposited, as well as a large collection of advertisements,
ephemera and machinery.

MOAS of Atlantia Brewing Links
A VERY intense list of links on the subject of brewing.

Cindy Renfrow's Culinary and Brewing History Links
(Site Excerpt) Welcome! These pages are geared toward helping those
interested in the hands-on exploration of history to find source material.
You'll find informative links on culinary history, brewing, online medieval
manuscripts, historical re-enactment, and much more.  I've just re-indexed
this page to make information easier for you to find -- I hope you like it.

Ancient Brewing webpage from About.com
(Site Excerpt) Many ancient Romans thought of beer as a beverage fit only
for barbarians. They preferred veritas enhancing wine. Even they had use for
hops, though, as a spring vegetable that looks (but, sadly, doesn't taste)
like asparagus. The Sumerians and Egyptians, however, weren't such snobs,
but they still didn't use hops in their brewing.

The History Of Beer
A short set of links to brewing hisroty pages. See also: Beer drinking,
brewing and fermentation of grains in antiquity :