Something's Brewing

Something's Brewing: The Art, Science and Technology of Beer Brewing
The John Crerar Library, The University of Chicago
January 8 - March 31, 2007

(this exhibit is no longer on display)

About the Exhibit

There is more to brewing than barley and hops. Beverages have been brewed from beans, oatmeal, honey, molasses, rye, wheat, old bread, and even whole chickens. Ancient Egyptians, medieval monks, and Chicago city founders have all practiced the art of brewing.

The Crerar Library’s latest exhibit, Something's Brewing: The Art, Science and Technology of Brewing, explores the development of brewing, from the ancient Sumerians’ rice-based beverages to the rise and fall of the Chicago brewing industry.


"14-Year Dry Era Ends Today." Chicago Daily Tribune 1933, 1.

American Burtonizing Co. Brewing Water, Its Defects and Their Remedy. New York: Peck & Durham, 1909. Crerar Dewey 663.3 Q900

Anderson, William H. The Struggle for Local Option in Illinois. An Outline of the Movement, the Record of Individual Members of the Forty-Third General Assembly, a History of the Last Campaign, and Detailed Plans for the Next. Springfield, Chicago: The Illinois Anti-saloon League, 1903. Crerar Dewey 178.09773 Q300

Arthur Sears, Henning. "'U. S. Dry July 1'-Wilson." Chicago Daily Tribune 1919, 1.

Baxter, E. Denise. Beer: Quality, Safety and Nutritional Aspects, Rsc Paperbacks. Cambridge, UK: Royal Society of Chemistry, 2001. Crerar TP577.B39 2001

The Beer Stein Book: A 400 Year History. 3rd ed. Coral Springs, FL: Glentiques, Ltd., 1999. On order

Bignell, Alan. Hopping Down in Kent. London: Hale, 1977. Crerar SB295.H88B59

Bilgri, Anselm, Peter K. Köhler, and Birgit Adam. Cooking an Healing with Beer: Secrets from Germany's Famous Andechs Monastery. Augsburg: Sankt Ulrich Verlag, 1999. Crerar TX726.3.B564 1999

Bradley, Richard. The Riches of a Hop-Garden Explain'd, from the Several Improvements Arising by That Beneficial Plant: As Well to the Private Cultivators of It, as to the Publick. With the Observations and Remarks of the Most Celebrated Hop-Planters in Britain. Wherein Such Rules Are Laid Down for the Management of the Hop, as May Improve the Most Barren Ground. In Which Is Particularly Set Forth, the Whole Culture from the First Breaking up of the Ground, the Planting, &C. To the Kilning, or Drying of the Hop. 2d ed. London, 1730. Crerar SB295.H88B8

Cassá, Roberto. Raíces Y Desarrollo De Un Orgullo Dominicano: Historia De La Cerveza En La República Dominicana. Santo Domingo: Grupo León Jiménez, 2003. Crerar TP577.C35 2003

Coghlan, Andy. "The Brewer’s Tale: How Yeast Acquired the Talent That Led to the Birth of Booze." New Scientist December 23-January 5 (2007): 32-33. Crerar Q1.N51

Cornell, Martyn. Beer: The Story of the Pint; the History of Britain's Most Popular Drink. London: Headline, 2003. Crerar TP577.C67 2003

Dineley, Merryn. Barley, Malt and Ale in the Neolithic, Bar International Series; 1213. Oxford: Archaeopress, 2004. Crerar TP521.D564 2004

Dreesbach, Philip, Robert Wahl, and Max Henius. Beer Bottlers' Handy Book. Containing. Many Figuring Examples, Tables, Bookkeeping Forms and Steaming Charts. Chicago: Wahl-Henius institute, 1906. Crerar TP659.D77

Fries, Martin. Anleitung Zum Hopfenbau an Stangen Und Drahtgerüsten. Das Trocknen Auf Trockenböden, Rahmen Und Mittelst Feuerung. Zweite vermehrte Auflage. ed. Stuttgart: Der Verfasser, 1882. Crerar Dewey 633.241 O200

Hård, Mikael. Machines Are Frozen Spirit: The Scientification of Refrigeration and Brewing in the 19th Century: A Weberian Interpretation. Boulder, Colo.: Westview, 1994. Crerar TP494.G3H370 1994

Hornsey, Ian S. A History of Beer and Brewing, Rsc Paperbacks. Cambridge: Royal Society of Chemistry, 2003. Crerar TP573.A1 H67 2003

Lindman, C. A. M. Bilder Ur Nordens Flora. Stockholm: Wahlström & Widstrand, 1918. Crerar Dewey 581.948 R800

MacGregor, Alexander W., and Rattan S. Bhatty. Barley: Chemistry and Technology, Aacc Monograph Series. St. Paul, Minn.: American Association of Cereal Chemists, 1993. Crerar SB191.B2B3530 1993

Miller, Wayne. Chicago's South Side, 1946-1948, Series in Contemporary Photography; 1: University of California Press published in association with the Graduate School of Journalism, Center for Photography, University of California, Berkeley, 2000. Regenstein F548.9.N4 M55 2000

Nelson, Max. The Barbarian's Beverage: A History of Beer in Ancient Europe. London: Routledge, 2005. Crerar TP577.N45 2005

Painter, William. "Bottle-Sealing Device." In U. S. Patent 468,258, edited by U. S. Patent Office.

Pasteur, Louis. Études Sur La Bière, Ses Maladies, Causes Qui Les Provoquent, Procédé Pour La Rendre Inaltérable; Avec Une Théorie Nouvelle De La Fermentation. Paris: Gauthier-Villars, 1876. Crerar TP577.P296

Phillips, Caroline Louise Boerner E. G. Barley and Barley Malt; Abstracts and References; Grades, Statistics, Tariffs, and Related Subjects, Also Lists of Brewing Journals, and Manufacturers of Barley Malt and Pearled Barley: Washington, 1935. Crerar Dewey 633.207 T500

Quante, Hugo. Die Gerste: Ihre Botanischen Und Brautechnischen Eigenschaften Und Ihre Anbau. Berlin: P. Parey, 1913. Crerar Dewey 633.207 R300

Renfrow, Cindy. A Sip through Time: A Collection of Old Brewing Recipes: In a Single Illustrated Volume, Containing Hundreds of Old Recipes for Ale, Beer, Mead, Metheglin, Cider, Perry, Brandy, Liqueurs, Distilled Waters, Hypocras, Wines, Etc., Dating from 1800 B.C. To Modern Times. [Pottstown, Pa.?]: C. Renfrow, 1994. TP520.R46 1994

Report to the Hyde Park Protective Association by the President for the Year Ending October 2d, 1895. Chicago: R.R. Donnelly & Sons, 1895. Regenstein HV5298.C4H8

Smart, Katherine. Brewing Yeast Fermentation Performance. 2nd ed. Oxford, UK; Malden, MA: Blackwell Science, 2003. Crerar TP580.B74 2003

Stockberger, W. W. Growing and Curing Hops. Rev. Oct. 1922. ed, Farmers' Bulletin. Washington, D.C.: U.S. Dept. of Agriculture, 1922. Crerar S21.A6 no.304

Stopes, H. Malt and Malting: An Historical, Scientific, and Practical Treatise, Showing, as Clearly as Existing Knowledge Permits, What Malt Is, and How to Make It. With Full Descriptions of All Buildings and Appliances, Together with Detailed Definitions of Every Matter Connected Therewith, Illustrated by 150 Woodcuts. London: Lyon, 1885. Crerar TP587.S88

Unger, Richard W. A History of Brewing in Holland, 900-1900: Economy, Technology, and the State. Leiden: Boston, 2001. Crerar TP573.N4U54 2001

Wahl, Robert, and Max Henius. American Handy Book of the Brewing, Malting and Auxiliary Trades; a Book of Ready Reference for Persons Connected with the Brewing, Malting and Auxiliary Trades, Together with Tables, Formulas, Calculations, Bibliography and Dictionary of Technical Terms. 3d ed. Chicago: Wahl-Henius Institute, 1908. Crerar Dewey 663.3 Q800

Wallerstein Laboratories. Bottle Beer Quality, a 10-Year Research Record. New York, 1948. Crerar Dewey 663.4 V800

Selected Bibliography of Additional References on Beer and Brewing Selected Primarily from the John Crerar Library

For more information please contact Barbara Kern, University of Chicago, 773-702-8717, or by e-mail to

This exhibit was created by Andrea Twiss-Brooks and Deb Werner, the John Crerar Library

The University of Chicago Library

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