Bud, Robert (Author)
Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences
Volume: 47, Part A
Issue: Part A
Pages: 224-226
Drinking a glass of beer provides a visceral experience of the relations between forms of knowledge. We, contemporary drinkers, bar-proppers and readers, are well-placed to appreciate the enduring tension between science, theory and experiment on the one hand, and, taste, the senses of purity and authenticity, and association with tradition, on the other. The balance we are willing to accept has changed radically over the decades. At the end of the 1970s, despite the scientific beauty of the process, a close connection to the mathematically elegant interpretation of the chemostat developed over twenty years, and the low price of continuously brewed beers, consumers' enthusiasm for these drinks fell flat (Bishop, 1970 and Gutzke, 2008). Instead, fashions moved in Britain to the Campaign for Real Ale, and in the US, to the microbrewery movement. Even though there was, in fact, significant scientific input even to ways of brewing, and although the microbrewery movement had roots not just in tradition but also in the brewery science and brewery engineering program at UC Davis, the alliance with craft and tacit knowledge proved much more visible (Curtin, 2006). James Sumner's Brewing science, technology and print, concerned as it is with changing attitudes to the relation between the science and the craft of brewing is therefore of interest not just to specialist historians of a single industry but rather, to the wider community of historians who concern themselves with the changing relationships of the categories of science and practice. It is also written self-consciously as a contribution to the literature addressing such broader questions.
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