“Beer” Recipe: Dutch East India Company Cider

The Vereenigde Oostindische Compagnie (VOC), better known as the Dutch East India Company was set up in 1602 and head-quartered in the Oost-Indisch Huis (East-India House) in downtown Amsterdam as an official colonial agency. The company was given massive financial backing and the legal power to wage war, create overseas settlements, and uphold its own …

Bonhomme Richard Spice Ale

Bonhomme Richard was originally a merchant ship built at L’Orient for the French East India Company in 1765. Her design allowed her to be quickly transformed into a man-of-war in case of necessity to support the navy. She made two voyages to China, the first in 1766 and the second in 1769, was transferred briefly …

Benedict Arnold American Wild Ale

Do you consider Benedict Arnold a brilliant general or an evil traitor?  Despite what you may have learned in school, the answer to this question is far from simple and highly political.   Blessed with almost superhuman energy and endurance, handsome and charismatic, he was a successful apothecary and a seagoing merchant before the war.  Unfortunately, …

Beer Recipe — Privateer Abby Triple Ale

In the summer of 1775, George Washington and the fledgling Continental Army was unable to effectively lay siege to British-occupied Boston because the Royal Navy had a firm command of the sea-lanes and the harbor.  All George Washington could do was observe the flow of enemy supplies into Boston harbor and wondered if intercepting a …

Beer Recipe: Battle of the Kegs — British Brown Ale

Early in January, 1778, David Bushnell, the inventor of the American Torpedo, and other submarine machinery, prepared a number of “infernals,” as the British termed them, and set them afloat in the Delaware River, a few miles above Philadelphia, in order to annoy the royal shipping, which at that time lay off that place at …

Making Whiskey

Whiskey’s origin lies somewhere between 1,000 and 1,200 AD when traveling monks migrating across Europe, introduced the distillation practice into Scotland and Ireland.  Because of the lack of vineyards in these countries, the monasteries turned to fermenting grain mashes and then distilling them into whiskey.  For the next 400 years, whiskey spread throughout the Celtic countries.  …