Cultural History of Beer and Brewing from Germany to Chicago (250-0-1)
Instructors
Robert Ryder
847/491-8295
Kresge 3-327
Meeting Info
University Hall 121: Tues, Thurs 11:00AM - 12:20PM
Overview of class
This course will provide an overview of many different historical and practical aspects of beer and brewing in German-speaking culture, while also including the rich history of German beer making in Chicago from the 1850s to today. Beyond the history and science of beer in Germany and Chicago, we will read fictional and philosophical interpretations of beer and its cultural impact, from Martin Luther's advocation of drinking and the importance of alcohol in E.T.A. Hoffmann's work, to Friedrich Nietzsche's comparison of beer to Christianity. We will learn about the science of brewing by focusing on the different beer styles and brewing techniques used by German brew-masters and tavern owners from the Middle Ages until the present day. Both an experienced brewer from Germany and an expert on local history will be invited to class. Finally, a beer tasting of non-alcoholic malted beverages will be included as part of the curriculum, as well as a tour of a local Chicago brewery.
The course is taught in English, and all reading material is in English. This course requires no knowledge of the German language, though text will be provided in the original German for those who know German.
Registration Requirements
No German Required
Learning Objectives
• learn more about cultural practices, products, and perspectives in German-speaking culture
• learn specifically about an aspect of German society that has shaped its history with an impact on contemporary culture
• read and discuss texts with critical evaluation
• present information of specific interest in a clear and concise manner
• synthesize information on political, philosophical, literary, and scientific issues as they pertain to German cultural history of beer and the local history of Chicago and Evanston.
Teaching Method
A variety of teaching techniques including class discussion, short lectures, and partner work. The class is taught in English.
Evaluation Method
Attendance 10%
In-class preparedness and participation 10%
Assignments (discussions, blog entries, short quizzes) 35%
Student presentation 20%
Brewery tour report 5%
Non-alcoholic beer tasting report 5%
Final project 15%
Attendance: I will record your attendance daily via our Canvas site's Roll Call feature.
Class Materials (Required)
1) Oxford Companion to Beer. Garrett Oliver. 2011. Oxford University Press. (available online via the Northwestern library) ISBN: 978-0199912100
2) Prost! The Story of German Beer. Horst D. Dornbusch. Brewers Publications. ISBN: 978-0937381557
3) Chicago Beer: A History of Brewing, Public Drinking and the Corner Bar. June Sawyers. 2022. American Palate. ISBN: 978-1467149259
Class Materials (Suggested)
All other readings will be made available online in pdf format via our Canvas site.
Class Notes
The class does not require that students be 21 years old.
Please check the Canvas site at least 24 hours before each class for homework assignments and special announcements. My usual method is to go through the homework for the next session at the start of the one before.
Class Attributes
Literature and Arts Foundational Discipline
Literature & Fine Arts Distro Area