Brewing in Motion: Histories of Beer and Migration in America
Saturday, October 28 • 6:30 p.m.–9:00 p.m.
Toast to the end of another great Smithsonian Food History Weekend while you explore histories of migration and movement in American beer.
America has always been a nation of people on the move. In every era and under many circumstances, Americans have crossed borders and oceans or simply picked up and moved across town. We may not realize it, but the history of our very mobile United States has been recorded in the beer we drink. Brewing techniques, the ingredients we use, the flavors we prefer, and our habits related to consuming beer draw from the traditions of many groups. As a result, Americans enjoy the richest, most varied brewing culture on the planet.
Join us for a conversation with four brewers who bring unique stories of movement and migration – through personal experience or inspiration – to their beer. How have these histories influenced the beers they brew? How do the brewers define the role of beer in American society, past, present, and future? How can their journeys expand our understanding of American history? Come learn, taste, and enjoy.
This event is part of the Museum’s American Brewing History Initiative.
Tickets to the After Hours are $40 and include: a complimentary Smithsonian Food History tasting glass, tastings at all brewery stations, and a hearty plate of appetizers courtesy of the museum’s chef.
An Bui is founder of The Answer Brewpub and craft brewery in Richmond, VA. Bui and his family fled Vietnam in 1986 and journeyed to Richmond, where they opened Mekong Restaurant. Bui earned national fame for his menu of dozens of Belgian and American craft beers before opening the restaurant’s attached brewpub. “Beer is the answer,” Bui says.
New York, NY
Celeste Beatty is founder of Harlem Brewing Company in New York, NY. Originally a home brewer, Beatty draws inspiration from what she describes as “the rich traditions of world class brew masters from Africa to America” and the history of New York City’s Harlem neighborhood. She sources hops grown in New York State.
Oscar Wong is founder of Asheville, NC’s Highland Brewing Company, named after the Scots-Irish who immigrated to Appalachia in the 1700s and 1800s. Wong, of Chinese descent, was born in Jamaica and studied engineering at Notre Dame. The largest family owned craft brewery in the Southeast, Highland is led by Oscar’s daughter, Leah Wong.
Uli Bennewitz is founder of Grandy, NC’s Weeping Radish Farm Brewery, the state’s first craft brewery. Bennewitz immigrated from Bavaria and opened Weeping Radish in 1986, working with legislators to change state law to allow brewers to sell beer to customers on site. Weeping Radish has long adhered to traditional German brewing methods, making beer with only hops, malt, yeast, and water.
Stay tuned for details coming soon!
The Smithsonian Food History Weekend After Hours is made possible through generous support from:
If you would like to support the 2017 Food History Weekend or for more information on how to get involved, please contact Kari Fantasia, Deputy Director for External Affairs, at 202-633-3302 or FantasiaKa@si.edu.