Talk:Alcohol in Colonial America

Brewing
However, it was difficult to make the beer they were accustomed to because wild yeasts caused problems in fermentation and resulted in a bitter, unappetizing brew.

Cite, please? This looks rather dodgy. Any brewing culture of any development at all is either quite capable of preventing infection with wild yeasts, or, as in the case of Belgian lambic, actively desires their participation. —The preceding unsigned comment was added by 69.37.2.202 (talk • contribs).

Copyright status
I emailed David J. Harmon, the author of the text on which this article is based and putatively the same person as User:David Justin who created the page, to make sure this wasn't a copyright violation. He responded, "I posted those articles with the understanding that I relinquished copyright by doing so." --Fl e x (talk|contribs) 14:17, 14 February 2007 (UTC)

On another note, we need to incorporate Dr. Harmon's citations into this article per WP:CITE (especially for quotations!), rather than just linking to his article which has the citations. --Fl e x (talk|contribs) 14:42, 14 February 2007 (UTC)