A Natural History of Beer

“Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew in this study of beer, explicating the underlying chemistry, neuroscience and culture with gusto. Crafted as long ago as the seventh millennium bc (in Jiahu, China), the grain-based tipple provides rich pickings, from the intricacies of barley biology and the pedigree of hops to the light absorption in a freshly poured glass of lager, the brain shrinkage behind a hangover headache and possible beer family trees. A marvellous paean to the pint, and to the researchers probing its depths.” — Barbara Kiser, Nature "Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same time—both will go down easily, and leave you in an improved condition."—Bill McKibben, author of Falter: Has the Human Game Begun to Play Itself Out? “As a ‘natural’ follow-up to A Natural History of Wine, the sequel on beer—a supreme technological achievement of humankind—should prove equally informative and even more engaging for the general reader.”—Patrick McGovern, Scientific Director, Biomolecular Archaeology Project, University of Pennsylvania Museum of Archaeology and Anthropology “A thorough, thoughtful exploration of the many facets of ‘the most social of beverages,’ which will appeal to beer lovers and general readers alike.”—Theresa McCulla, American Brewing History Initiative, National Museum of American History “DeSalle and Tattersall deliver a fun, factual, focused look at how beer first happened, how it happens every day, and just what's going on when it lands on your tongue.”—Lew Bryson, Senior Drinks Writer for the Daily Beast