we have with us tonight lucy saunders. welcome, lucy. >> yay, lucy. >> a short introduction. lucy is an award-winning food writer here in milwaukee whose books include cooking with beer, grilling with beer, are you picking up on a theme? best of american beer and food and i am dying to ask if lucy is currently working on a book called microwaving with beer. please help me welcome lucy, a round of applause, historian. >> thank you so much. actually, peter, this beer is for you. this is a beer -- >> we didn't know that you had any that we could drink. >> all right, peter. >> all right. >> crack that baby open. >> all right. time to salute the flag. red, white and blue. >> for the radio audience out there, peter, what have you done. >> this is 24 fluid ounces. it means for any group of three history guys, have you eight ounces each, and it is an enormous pabst blue ribbon. >> a tall boy. >> a tall boy? wow. we're drinking my century now, is that right? >> it predates your century, the 18th century. >> there is no earlier century. >> this would be an example of a 16th century bee

we have with us tonight lucy saunders. welcome, lucy. [ applause ] just a short introduction.cy is an award-winning food writer here in milwaukee whose books include "cooking with beer," "grilling with beer," are you picking up on a theme? "best of american beer in food." i'm dying to ask if lucy's currently working on a book called microbrewing. please welcome lucy. a round of applause. historian. [ applause ] >> thank you so much. well, actually, peter, this beer is for you. this is a beer -- >> i didn't know you had any that we could drink. >> all right! woo! >> crack that baby open. >> all right. it's time to salute the flag. red, white and blue. >> for our radio audience out there, peter, what have you just done? >> this is, believe it or not, 24 fluid ounces. it means for any three history guys, you've got eight ounces each. and it is an enormous pabst blue ribbon. >> a tall boy. >> we're drinking my century now? >> actually, it predates the 18th century. this would be an example of a 16th century beer style. it's a daklo box. it was the liquid bread brewed for nutrition

special thanks today to nancy mclean, kathleen france, amy stark, lucy saunders and elliott nichersik, to ben franklin stand-ins and thank for your questions, chris nichols and mary burke, and last but not least, to our live audience here in milwaukee at the 2012 meeting of the organization of american historians and the national council on public history, you have been terrific. thank you very much. [ applause ] >> one more. work you up so you can't stop clapping. major production support provided by the national endowment for the humanities, the cornell foundation, the university of virginia weinstein properties, the history channel and an anonymous donor. thank you very much. [ applause ] >> now we go out of character.

we have with us tonight, lucy saunders. ction. i know in milwaukee, lucy needs no introduction. but lucy is an award-winning food writer here in milwaukee. whose books include cooking with beer, grilling with beer, are you picking up on a theme? best of american beer and food. and i'm dieing to ask if lucy's currently working on a book called microwaving with beer. please help me welcome lucy, a round of applause. historian. [ applause ] >> thank you so much. well, actually, peter, this beer is for you. this is a beer that predays -- >> we didn't know that you had any that we could drink. >> all right, peter. >> all right. crack ta baby open. >> all right. it's time to salute the flag. red, white and sfwlu and for our radio an audience out there, peter, what have you just done? >> this is believe it or not, 24 fluid ounces it means for any group of three history guys, you get eight ounces each and it is an enormous pabst blue ribbon. >> it's a tall boy. >> a tall boy. >> so this is -- >> now, this is we're drinking my centur

special thanks today to nancy mclean, kathleen france, amy stark, lucy saunders and elliott nichersik, to ben franklin stand-ins and thank for your questions, chris nichols and mary burke, and last but not least, to our live audience here in milwaukee at the 2012 meeting of the organization of american historians and the national council on public history, you have been terrific. thank you very much. [ applause ] >> one more. work you up so you can't stop clapping. major production support provided by the national endowment for the humanities, the cornell foundation, the university of virginia weinstein properties, the history channel and an anonymous donor. thank you very much. [ applause ] >> now we go out of character. you can go now. >> you can ask as many questions as you want. you just have to do it while the music's playing. >>> buffalo place distillery in kentucky is one of the nation's oldest operating distilleries, we visited last summer and talked with freddy johnson. to learn about kentucky's biggest industry and how prohibition impacted the state and nation. >> it produce

. >> that is lucy saunders. and you can find some of her recipes and all kinds of information at beercook.com. and thank you so much, lucy. >> that was terrific. >> yes. [ applause ] ♪ the little woman begged me not to go ♪ ♪ many times before ♪ she sends love and happiness ♪ and lives behind those honky-tonk doors ♪ ♪ you're to blame, boy ♪ what's made milwaukee the finest ♪ ♪ done made a loser out of you and me ♪ >> well, if you're just tuning in, we're tuning out. >> oh, no. >> this is "back story" and we're coming to you today from the annual meeting here in milwaukee. our theme for the hour, alcohol in america. >> you know, guys, we're having a lot of fun with this. lots of yucks. but to be honest, through american history, alcohol has not been a laughing matter. there was prohibition, of course. but i think we know that americans were concerned about alcohol long before prohibition. am i wrong, peter? >> i was telling you about those people crowding the taverns, were up to no good, especially after independ

. >> thank you very much. [ applause ] >> that is lucy saunders. and you can find some of her recipes and all kinds of information at beer cook.com and thank you so much, lucy. that was really terrific. >> yea. [ applause ] ♪ the old woman begged me not to go. >> back at the bar. >> many times before ♪ ♪ she says love and happiness can't live behind those honky tonk doors ♪ ♪ you're to blame, boy, not me ♪ too late you finally see ♪ what's made milwaukee famous done made a loser out of you and me ♪ >> well, if you're just tuning in, we're tuning out. >> oh, no. this is back story. and we're coming to you today from the annual meeting of the organization of american historians and the national council on public history in milwaukee. our theme for the hour, alcohol in america. s if. >> you know, guys, we're having a lot of fun with this, lots of yuks but to be honest, through american history, alcohol has not been a laughing matter. there was prohibition, of course, but i think we know that americans were concerned about alcohol long before prohibitio