Spring 2013, Purdue University
Prof. John Sundquist
jsundqui@purdue.edu
GER 28000
Beer and Brewing in German Culture
Prof. John Sundquist
School of Language and Cultures | Purdue University
Course Description
GER 28000 “Beer and Brewing in German Culture” is a course that provides an overview of many
different aspects of beer and brewing in German-speaking culture. Students will explore the history,
science, and culture of beer in Germany, Austria, and Switzerland. The course examines the role of
beer in shaping the identity of regional areas, its role as a cultural product, its place in monasteries
and medieval cities, and its influence on religion, economics, politics, philosophy, and history.
Students will also learn about the science of brewing in Germany, 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. The course is taught in English, and all reading material is in English.
This course requires no knowledge of the German language. In addition, this course is one of the
approved culture courses for the College of Science culture requirement.
Note: the class does not require that students be 21 years old.
Course Goals
By the end of the semester, students in this course will fulfill the following goals:
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learn more about cultural practices, products, and perspectives in German-speaking culture
learn more 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 historical, political, economic, and scientific issues as they pertain
to a specific aspect of German culture
Textbook Information
There are two required textbooks for this class; both are available at Von’s Bookstore:
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Prost! The Story of German Beer. Horst D. Dornbusch. 1997. Brewers Publications.
ISBN: 978-0937381557
Oxford Companion to Beer. Ed. Garrett Oliver. 2011. Oxford University Press.
ISBN: 978-0195367133
There will also be a set of readings available online in pdf format.
Course Details
Course meets on Tuesdays and Thursdays, 12 pm – 1:15 pm in Hampton (Civil Engineering) 2108
Prof. John Sundquist; Stanley Coulter 170; <jsundqui@purdue.edu>
http://web.ics.purdue.edu/~jsundqui/lowerlevel/GER_280/
Office Hours: Wednesdays 9-10 am & Thursdays 10:30-11:30 am
Semester Grade
The final semester grade for this class will be based on the following grade breakdown:
Observation of Local Brewery
Participation
Quizzes
20-minute presentation (in pairs)
Midterm
Final
5%
10%
15%
20%
25%
25%
The grading scale is as follows:
A+= 100 % - 98%
A = 97.99-93
A- = 92.99-90
B+ = 89.99 - 88
B = 87.99 - 83
C+= 79.99 - 78
C = 77.99 - 73
C- = 72.99 - 70
D+ = 69.99-68
D = 67.99 - 63
D - = 62.99 - 60
F = 59.99 and below
Course Requirements
1.
Participation: you will be expected to be in class and to be prepared to discuss the readings.
Much of your experience will depend on your engagement with the material to be read and processed
prior to class. Participation is based not on just being present, but rather, that you are a positive
contributor to class. This may manifest itself in multiple ways, including asking questions, answering
the instructors’ questions that follow up lectures, participating in group discussion. In general, it will
be quite clear whether or not you have read the materials and are ready to participate in class.
2.
You are asked to observe a local brewery and write a report of your observations. We will
have a class trip planned to go to the Lafayette Brewing Company, where we will have a class tour for
which one does not have to be 21 years old. Because of the size of the class, however, we will not all
be able to do the tour together. You may wish to go on your own time; for this, you may observe any
local or regional brewery (including those in Indianapolis, for instance). The required format and
content of the report will be discussed later.
3.
Presentation: you will be asked to make a 20-minute presentation to the class on a topic that
you will decide. Because of the size and schedule of the class, it is necessary to have students present
in pairs. You will be asked to pick your top five choices of topics from the list provided. More
specific information on grading criteria for presentations is forthcoming.
4.
Quizzes: these will be based on readings and lectures. They may be announced or
unannounced. If you keep up with reading assignments and take part in class discussions, you will do
well on the quizzes.
5.
Midterm and Final: the midterm will be shortly before Spring Break, and the final will be in
the week of April 29. Please do not make travel plans until the university releases the final exam
schedule.
Topics for Presentations:
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Beer & Brewing in Monasteries in German-speaking Countries*
The German Purity Law/Rheinheitsgebot*
Martin Luther and Beer Drinking*
Brewing Guilds, Brewery Workers, Work in Early Breweries*
Oktoberfest
Hofbräuhaus
Serving, Drinking, Glassware in Germany
Food + Beer Pairings
German Beer in America
Famous Breweries: Weihenstephan
Famous Breweries: Erdinger
The Biergarten: History and Culture
Kölsch
Weizen
Altbier
Pils/Pilsner
Bockbier
Berliner Weisse
Dortmunder Export
Märzen
Rauchbier
The Drinking Age in Germany and Current Attitudes Towards Beer
Advertisement of Beer in German-speaking Countries
Beer Drinking and Driving in German-speaking Countries
Beer & Fussball
* indicates a presentation that will be before the Midterm
Class Schedule
P=Presentation
UNIT ONE: Historical Perspectives (Beer & Brewing Prior to 1500)
Topic
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Week 2
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1/15 & 1/17
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Week 1
1/8 & 1/10
Week 3
1/22 & 1/24
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Introduction
Introduction to beer in history
Sumeria/Egypt/Ancient Greece/Early Europe
Early Europe
Germanic Drinking Culture
Norse Traditions
Charlemagne, Monks
Brewing in Monasteries in German-speaking Countries (P)
Hansa Trade
Urbanization
UNIT TWO: Scientific Perspectives
Week 4
1/29 & 1/31
Week 5
2/5 & 2/7
Topic
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Basics of Brewing
Science of Brewing in Germany
Intro to Different Beer Styles
Brewing Different Beer Styles
Guest Lecture (Ken Ritchie)
Field Trip to LBC
UNIT THREE: Beer in Germany: From the Reformation to the Industrial Age
Topic
Week 6
 Early Modern Germany
2/12 & 2/14
 Luther & Beer (P)
 Reformation
 Industry/Production
Week 7
 Taverns & Drinking Culture
2/19 & 2/21
 Beer Guilds, Breweries (P)
Week 8
 Modernization
2/26 & 2/28
 Industrialization
 Famous Breweries (P)
 Famous Breweries (P)
Week 9
MIDTERM
3/5 & 3/7
Topics for last portion of course (schedule to be determined based on presentation selection):
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Regional beer styles in German-speaking countries
Octoberfest
Hofbräuhaus
Nationalism, German identity and beer
Binge drinking in Germany
Attitudes towards beer consumption
Serving/Glassware
Biergarten
Beer and the media in German-speaking countries
Beer festivals/beer tours and cities
State of craft beer in Germany
Future of German breweries
German beer tradition in America