Continuous Ferment: A History of Beer and Brewing in New Zealand
Author:
Greg Ryan
Publisher:
Auckland University Press
ISBN:
9781869409876
Date published:
09 November 2023
Pages:
380
Format:
Paperback
RRP:
$65.00
The story of beer and brewing in Aotearoa from Speights to Parrotdog 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 – from the early settlers’ prodigious consumption of golden ale to the six o’clock swill, from prohibition to the ‘Black Budget’, from the domination of Lion and DB to the rise of craft beer.
In this remarkable story of New Zealanders and beer, Greg Ryan tackles 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?
Richly illustrated, astute and entertaining, Continuous Ferment is both a fascinating analysis of New Zealand’s social history and a book for anyone with an enthusiasm for malt and hops, barrels and bottles, pilsners and porters.
About the author:
Greg Ryan is a history professor and proctor at Lincoln University. He is a fellow of the Australian Society for Sports History and author of Sport and the New Zealanders: A History (with Geoff Watson, Auckland University Press, 2018), winner of the Australian Society for Sports History Book Award 2019; The Contest for Rugby Supremacy: Accounting for the 1905 All Blacks (Canterbury University Press, 2005),The Making of New Zealand Cricket: 1832–1914 (Frank Cass, 2003) which won the 2005 Ian Wards Prize, and Forerunners of the All Blacks: The 1888–89 New Zealand Native Football Team in Britain, Australia and New Zealand (Canterbury University Press, 1993).
