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Geographies of Beer

  • Mark W. Patterson
  • Nancy Hoalst-Pullen
Chapter

Abstract

Beer is the third most widely consumed beverage, after water and tea (Nelson, The Barbarian’s beverage: a history of beer in ancient Europe. Abingdon, Routledge, 2005, p. 1). While four basic ingredients that create beer, namely water, grain, hops and yeast, make it seem like a simple beverage, the complexities rival (and perhaps outcompete) that of wine. Beer encompasses different types (e.g. ales and lagers), styles (e.g. amber ale, barley wine, Hefeweizen, IPA, pilsner, stout) and varieties of styles. To date, the Brewers Association has classified more than 140 different styles of beer (Brewers Association, 2012). Even the most discerning palette would be hard pressed to differentiate that many styles and varieties of ales and lagers. So how can such a simple beverage be so complex? In a word—geography.

Keywords

Transportation Infrastructure Brand Loyalty Beer Production Complexity Rival Conduct Carbon 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Flack W (1997) American microbreweries and neolocalism: “Ale-ing” for a sense of place. J Cult Geo 16(2):37–53. Accept.CrossRefGoogle Scholar
  2. Nelson M (2005) The barbarian’s beverage: A history of beer in ancient Europe. Routledge, Abingdon, p 1. ISBN 0-415-31121-7. Accessed 21 Sept 2010Google Scholar
  3. Schnell SM, Reese JF (2003) Microbreweries as tools of local identity. J Cult Geo 21(1):45–70CrossRefGoogle Scholar
  4. Smith B (2012) Brewing—hard or soft? beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/. Accessed 30 Oct 2013

Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Geography and AnthropologyKennesaw State UniversityKennesawUSA

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