It's not that I long to be right but once in a while I do like to be right. Not so much vindicated as explained. In August 2010, I referenced a quite from a traveler in the central New York region in 1749 who describes in some detail how the Dutch in the Albany area were growers - and maltsters of wheat. Suggestion was made in the comments to find a way around this for correctness sake but in the end the idea of a homegrown North American tarwebok was pretty attractive.
So, happy am I to have got my copy of the rather thin text Food, Drink and Celebration of the Hudson Valley Dutch by Peter G. Rose today and to have read this starting on page 42:
When Jasper Dankaerts came to the New World in 1679-80, he remarked in his journal (in the archives of the Brooklyn Historical Society) that in Albany and Kingston "they brew the heaviest beer we have tasted in all New Netherlands and from wheat alone, because it is so abundant... In a 1649 ordinance, during a period of grain scarcity, the brewers were ordered not to malt or brew wheat."
Can I have a boo-yah? May I have a wee satisfied "yes!" from the quiet person at the back? How excellent. Notice what this probably means. The central New York Dutch tradition of growing, malting and brewing wheat lasts for at least 100 years from the mid-1600s to the mid-1700s. Yet it is unknown. Add to that reality the early 1800s majestic modern industrial triumph led by John Taylor that places Albany at the forefront of US brewing, casking something very strong and barley based known far and wide as "Albany Ale" and, well, we have at least two quite distinct eras of forgotten brewing that need to be explored, rediscovered and made our own again. Fab.
And the fact that my town was settled and led, in part, in the 1780s to 1815 by the boy whose Dad raised him loyal and true at the King's Arms tavern in Albany does not exactly hurt the story, does it.