Beer (& More) In Food

Beer: The Condiment With An Attitude!

New Beer Book Pairs Well with A&E’s ‘The American Brew’

Posted by Bob Skilnik on April 10, 2007

CHICAGO, Ill. – Apr. 9 (SEND2PRESS NEWSWIRE) — Like a grilled bratwurst and a satisfying brew, beer historian Bob Skilnik’s latest book, “Beer & Food: An American History” ($24.95, hardcover, 280 pages, Jefferson Press, ISBN: 0977808610) is the perfect complement to A&E’s recent television airing of “The American Brew.” From the quirky brews of the colonial era, the food rationing of world wars and the devastation of National Prohibition, Skilnik’s sixth book weaves a tale of beer’s movement from a homebrewed colonial staple, the key to saloons with their “Free Lunch” practice, and today, as a growing part of contemporary American cuisine.

Bob Skilnik book - (c) Send2Press“The convergence of centuries of brewing technology and the introduction of refrigeration into American households in the 1920s, plus the return of legal beer in 1933, probably led to one brave man hollering out to his wife in her Repeal-era kitchen, ‘Honey, while you’re up; can you get me a beer from the fridge?’ While it’s an amusing anecdote, it demonstrates that historically, beer’s role as an everyday household commodity is a relatively recent occurrence.”

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