Staples of their society then; staples of our society now The Historical Society of Glastonbury is once again brewing up history. On Sunday, October 14th from 1:00pm to 3:00pm at the Welles-Shipman-Ward House join us for a demonstration of colonial bread making and beer brewing. Our baker will be Mark Packard, who also hosts our maple sugar making demonstration every March, while our brew master is Dr. Brian Jones, the CT state archeologist and the leader of our annual Archeology Day dig. As it is today, beer was a central part of the colonial diet. But the reason was different: English settlers didn’t trust the purity of local water sources and so continued their tradition of brewing their own household beer, which was consumed by all members of the family. These low-alcohol table beers were manufactured from malted barley supplemented by low-cost additives such as molasses and beans. The demonstration will introduce you to the standard 18th century brewing technique. We will mash the malt, then add our hops to the boil kettle while we discuss the joys and challenges of colonial brewing. If you lived in the 18th century you’d have to wait up to three weeks for your beer to be ready. But no need to wait; we’ll have some samples. In the meantime, a tasty recipe will be baked to perfection in the original beehive oven in our 1755 fireplace, using the baking tools of the period. And of course there will be fresh samples to enjoy. In addition to the two demonstrations, the house, barns and shed will be open for touring. Admission is $5 per person. The Welles-Shipman-Ward House is located at 972 Main Street (Route 17) in South Glastonbury. Parking is available on site, with overflow parking at St. Augustine’s Church, at 55 Hopewell Road. A short, well-maintained path from the back of the parking area leads to the Welles-Shipman-Ward house.