No, I’m not talking about The Oxford Companion to Beer. Not this time. Rather, the appearance of this story (thanks to Mixellany Limited for the referral), reminded me of that seminal series of food and drink books from the 1960’s, Time-Life’s Foods of the World. Or more specifically, the Wines and Spirits edition.
Written by Alec Waugh, Evelyn’s brother, and consulted on by Sam Aaron, Alexis Bespaloff and André Gros-Daillon, the book totalled 208 pages, including Glossary, Index and Credits, and featured all of two and one-quarter pages devoted to beer. Not much room in which to make howling mistakes, you might think, but then you would be wrong.
Consider the following, which admittedly echoed (or instigated?) what was thought of in my youth as common knowledge:
In the United States there is also a sweet potation called bock beer. It is made by using the sediment collected from fermenting vats when they are cleaned in the spring of each year. Bock beer is available only at this time, for about six weeks, and it was a good moment in New York in April, 1934 after the repeal of Prohibition to see the newly reopened bars placarded with the slogan “Bock is back.”
Adding commentary here would be gilding the lily, surely, save to note that, by comparison, the misrepresentation of the Imperial pint bottle as a “popular size” in Britain would seem a trifle.