Women in brewing
[9] A female divine being in Ainu mythology known as Kamui Fuchi was the protector of brewing; brewers prayed to her and offered libations to ensure the warding off of evil spirits which might spoil the batch.
[10] Women in both Japan and Taiwan in the modern age engage in chewing rice to begin the fermentation process for making alcohol.
[17] Another Egyptian goddess, Tenenet, was worshiped as beer's deity and hieroglyphics on tombs depict images of women both brewing and drinking the beverage.
[22] Though actual production methods are unknown, Friar Landa described the process of preparing beverages as involving grinding maize and cacao to a paste before adding liquids and spices.
[24] On an ancient ceramic vase, chocolate preparation shows a woman pouring the substance between two vessels to create the highly desired foam favored by the Maya.
[32] Until monasteries took over the production of alcoholic beverages in the 11th century, making it a profession for monks and nuns, brewing was the domain of tribal Germanic women.
[15] In the decades before the Black Death in Europe, many households required a large amount of ale, because of a lack of potable water and expense of other beverages.
[42] Beer was supplied to Temple Newsam, Yorkshire, by local woman Elizabeth Pease for over thirty years, during the eighteenth century (1728-1758).
[46] Women of Native American societies in North America including the Apache, Maricopa, Pima, and Tohono O'odham brewed a Saguaro cactus beer or wine, called tiswin for rituals.
[50][51] Apache women also produced a product made from corn, which was similar to Mexican beers, known as tulpi or tulapa which was used in girls' puberty rites.
[51][52] The puberty ceremony includes four days of prayer, fasting, consumption of ritual food and drink, and runs dedicated to the White Painted Lady, an Apache deity.
[55] Although the first recorded commercial female brewer in the Colonies was Mary Lisle, who inherited her father's Philadelphia brewpub in 1734, there is reason to believe that across the river in South Jersey, Haddon was running a more-than-average homebrew operation.
In Australia evidence points to Indigenous labor divisions with men responsible for hunting and women tending to gathering and food preparation.
[15] "The main obstacles that women continue to face in [the] industry include perceptions of taste, media influence, and preconceived notions about their skill and ability", according to journalist Krystal Baugher.
Suzanne Stern Denison and Jane Zimmerman worked at and invested in Sonoma, California's long-shuttered New Albion Brewing, established in 1976 and the first new brewery in America since Prohibition; Jack McAuliffe is most often the only person mentioned as founder.
[75][76][77] Natalie and Vinnie Cilurzo, Russian River Brewing's original brewer, acquired the rights to the brand and opened a brewpub in Santa Rosa, California in 2004.
Beatty, who opened the Harlem Brewing Company in New York in 2000, is the first known Black woman to own a brewery in the United States in the post-Prohibition era.
[86][87] Carol Pak is the founder of Makku, America's first canned craft makgeolli company (she calls it "Korean rice beer"); the business was started in New York City in 2018 and is hand-crafted in Maine.
[88][89][90][91] In 2019, Tamil Maldonado Vega co-founded Raices Brewing in Denver, Colorado; it is a Latino owned and operated brewery that also acts as a reference center for those interested in learning about Latin culture.
Cervecería Dos Mundos (“Two Worlds Brewery”) was co-founded in 2014 by British-Mexican couple Caroline King and David Meza in the Iztapalapa neighborhood of Mexico City.
[97] In Latin America, chicha is still widely produced by women and consumed daily by adults and children, as it typically has a low alcohol content.
[101] Bolivian women make beer from roasted barley, which is then chewed to begin the fermentation process and is served daily as a dietary supplement.
In 2013, Sara Barton, owner and director of Brewster's Brewery, won the Brewer of the Year award, becoming the first woman to receive the honor bestowed annually by the British Guild of Beer Writers.
[103]A noted German brewster, who is also Bavaria's last masterbrewer nun, Sister Doris Engelhard, has been creating beer at Mallersdorf Abbey for over 40 years.
Another is Thea Blom, who began as a chef and then added a craft brewery to her business, Oakes Brew House, and hired brewer Happy Sekanka to create the firm's beers.
[112][119] Josephine "Fina" Uwineza, a restaurateur in Rwanda began evaluating whether opening the first craft beer brewery in the country could be used as a platform to empower women and offer them employment.
It was originally used for ceremonial purposes in Hindu and Buddhist rites, but is such a key part of customary life in the Kathmandu valley, that authorities routinely ignore legal prohibitions against production and consumption.
After soaking the grain in water, it is steamed[123][124] and then mixed with a starting agent known as marcha, which is prepared from either wheat flakes (called mana) or rice or millet flour (known as manapu).
[125] In Japan, after the commercialization of brewing, sake brewers, known as tōji (Japanese: 杜氏) were for generations, migrants who traveled between breweries and worked during the winter season.
[126] Miho Imada (Japanese: みほ いまだ) is noted for her Hiroshima-style junmai ginjo method which uses very soft water, low temperatures and a slow fermentation process to bring out the fruity flavors and aromatics.
