The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources from Europe, the Americas, and Sub-Saharan Africa, this study traces the spread of industrial beer brewing in Europe from the late 18th to the early 20th century to show how a single beer style became the global favourite through advances in science, business and imperial power. In highlighting the evolution of consumer tastes through changing hierarchical relationships between the British metropole and colonies, as well as the evolution of business organizations and practices, Globalization in a Glass contributes to ongoing debates about globalization, empire, and trade. It argues that, despite the might and power of the British Empire as a colonizing force, the effects of globalization, imperial trade networks, and colonial migration led to the domination of the most popular Continental European style of beer, the Pilsner, over British-style ales. “In future studies, scholars should explore the many roles of pilsner in the social life of places where it became the local beer.” ― Historia Agraria “This is a well researched book which makes excellent use of primary source, especially brewing journals of the period … [A]n extremely readable and thought-provoking attempt to explain the rise and continued success of pilsner.” ― Brewery History “Purinton brings together valuable threads of analysis in the history of the brewing industry-science, technology, and business and managerial practice-and also offers a global framework that begins to reveal the simultaneous and multidirectional dynamics of industrial beer production and mass consumption.” ― H-Net Reviews “ Globalization in a Glass is a well-written and timely book in a literature still largely dominated by nonacademic books.” ― Technology and Culture Malcolm F. Purinton is a visiting lecturer at Northeastern University, USA. Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity : Cooking, Eating and Drinking in Europe since the Middle Ages (2001) , and published Food Culture in Belgium . Peter Scholliers is Professor of History at Vrije Universiteit Brussel. He specializes in European food history and has written numerous works on Belgian foodways. Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA