A Study of the History and of the Art of Brewing

History of Beer and Brewing

Alulu beer receipt – This records a purchase of "best" beer from a brewer, c. 2050 BC from the Sumerian metropolis of Umma in aboriginal Iraq.^[one]

Beer is 1 of the oldest drinks humans have produced. The commencement chemically confirmed barley beer dates dorsum to the 5th millennium BC in modern-twenty-four hours Islamic republic of iran, and was recorded in the written history of ancient Arab republic of egypt and Mesopotamia and spread throughout the world.

Equally almost whatsoever cereal containing sure sugars can undergo spontaneous fermentation due to wild yeasts in the air, information technology is possible that beer-like drinks were independently adult throughout the world soon after a tribe or civilisation had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran.^[two] This discovery reveals one of the earliest known uses of fermentation and is the primeval evidence of brewing to date.^[iii]

In Mesopotamia, the oldest evidence of beer is believed to be a vi,000-year-old Sumerian tablet depicting people consuming a drink through reed straws from a communal bowl. A 3,900-year-quondam Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from breadstuff made from barley.

In China, residue on pottery dating from around 5,000 years agone shows beer was brewed using barley and other grains.^[4]

The invention of bread and beer has been argued to exist responsible for humanity'due south ability to develop technology and build civilization.^{[five] [6] [seven]} The primeval chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, from between 5,400 and five,000 years agone was found to be coated with beerstone, a past-product of the brewing process.^[viii]

Beer may have been known in Neolithic Europe as far back as 5,000 years ago,^[9] and was mainly brewed on a domestic scale.^[x]

Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although past the seventh century AD beer was too existence produced and sold by European monasteries. During the Industrial Revolution, the product of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.^[11] The development of hydrometers and thermometers changed brewing past allowing the brewer more control of the process, and greater knowledge of the results.

Today, the brewing industry is a global business concern, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.^[12] More than 133 billion liters (35 billion gallons) are sold per twelvemonth—producing total global revenues of $294.v billion (£147.7 billion) in 2006.^[13]

Early beers [edit]

A replica of ancient Egyptian beer, brewed from emmer wheat past the Courage brewery in 1996

As almost any cereal containing certain sugars tin can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-similar drinks were independently developed throughout the world soon after a tribe or civilization had domesticated cereal. Chemic tests of aboriginal pottery jars reveal that beer was produced well-nigh 3,500 BC in what is today Iran, and was one of the first-known biological applied science tasks where the biological procedure of fermentation is used. Also, archaeological findings show that Chinese villagers were brewing fermented alcoholic drinks as far back as 7000 BC on small and individual calibration, with the production process and methods like to that of ancient Arab republic of egypt and ancient Mesopotamia.^[fourteen]

The earliest archaeological evidence of fermentation consists of 13,000-yr-quondam residues of a beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in State of israel.^{[xv] [xvi]}

The first written records of brewing come from Mesopotamia (aboriginal Iraq), with the oldest in the Sumerian language from approximately 4,000 BC.^[17] These include early evidence of beer in the 3,900-year-old Sumerian poem honoring Ninkasi, the patron goddess of brewing, which contains the oldest surviving beer recipe, describing the production of beer from barley via staff of life.^[18]

"Ninkasi, you are the i who pours out the filtered beer of the collector vat... It is [like] the onrush of Tigris and Euphrates."^[19]

Approximately v,000 years agone, workers in the urban center of Uruk were paid by their employers in beer.^[20] Beer is besides mentioned in the Ballsy of Gilgamesh, in which the 'wild man' Enkidu is given beer to drink. "... he ate until he was full, drank 7 pitchers of beer, his heart grew calorie-free, his face glowed and he sang out with joy."^[17]

In February 2019, archaeologists from Mola Headland Infrastructure and experts from Highways England institute prove of beginning Iron Age beer dated dorsum over 2,000 years during road works in Cambridgeshire.^{[21] [22] [23] [24]} In February 2021, archaeologists constitute a 5,000-old beer mill in Abydos, Arab republic of egypt, dating back to the reign of King Narmer, Early on Dynastic Period.^[25]

"Information technology's a well-known fact that ancient populations used the beer-making procedure to purify h2o and create a safe source of hydration, but this is potentially the earliest physical evidence of that process taking place in the Uk", said archaeologist Steve Sherlock.

Confirmed written evidence of ancient beer production in Armenia tin can be obtained from Xenophon in his piece of work Anabasis (5th century BC) when he was in one of the ancient Armenian villages in which he wrote:

There were stores within of wheat and barley and vegetables, and vino made from barley in great large bowls; the grains of barley malt lay floating in the beverage upwards to the lip of the vessel, and reeds lay in them, some longer, some shorter, without joints; when you were thirsty you must take ane of these into your mouth, and suck. The beverage without admixture of water was very strong, and of a delicious flavor to certain palates, merely the taste must exist acquired.^{[26] [27]}

Beer became vital to all the grain-growing civilizations of Eurasian and N African antiquity, including Egypt—so much so that in 1868 James Death put frontwards a theory in The Beer of the Bible that the manna from heaven that God gave the Israelites was a staff of life-based, porridge-like beer called wusa.^[28]

These beers were often thick, more of a gruel than a drink, and drinking straws were used by the Sumerians to avoid the bitter solids left over from fermentation. Though beer was drunk in Ancient Rome, it was replaced in popularity by wine.^[29] Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his twenty-four hour period. Thracians were also known to swallow beer made from rye, fifty-fifty since the 5th century BC, as the ancient Greek logographer Hellanicus of Lesbos says. Their name for beer was brutos, or brytos. The Romans called their brew cerevisia, from the Celtic give-and-take for information technology. Beer was apparently enjoyed by some Roman legionaries. For instance, among the Vindolanda tablets (from Vindolanda in Roman Britain, dated c. 97–103 AD), the cavalry decurion Masculus wrote a letter to prefect Flavius Cerialis inquiring well-nigh the exact instructions for his men for the following mean solar day. This included a polite asking for beer to exist sent to the garrison (which had entirely consumed its previous stock of beer).^[30]

Ancient Nubians had used beer as an antibiotic medicine.^[31]

In ancient Mesopotamia, clay tablets indicate that the majority of brewers were probably women, and that brewing was a fairly well respected occupation during the time, being the merely profession in Mesopotamia which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi, who covered the production of beer, Siris, who was used in a metonymic way to refer to beer, and Siduri, who covered the enjoyment of beer.^{[32] [33]} Mesopotamian brewing appears to have incorporated the usage of a twice-broiled barley breadstuff called bappir, which was exclusively used for brewing beer.^[34] It was discovered early that reusing the same container for fermenting the mash would produce more reliable results; brewers on the motion carried their tubs with them.^[35]

The Ebla tablets, discovered in 1974 in Ebla, Syrian arab republic, evidence that beer was produced in the city in 2500 BC.^[36] Early on traces of beer and the brewing procedure have been found in ancient Babylonia besides. At the fourth dimension, brewers were women besides, simply also priestesses. Some types of beers were used specially in religious ceremonies. In 2100 BC, the Babylonian rex Hammurabi included regulations governing tavern keepers in his law lawmaking for the kingdom.^[37]

In Aboriginal Republic of india, the Vedas and Ramayana mention a beer-similar beverage chosen sura consumed during the Vedic Catamenia (c. 1500 – c. 500 BCE).^[38] Information technology was the favourite of the god Indra.^{[39] [40]} Kautilya has also mentioned 2 intoxicating beverages made from rice called Medaka and Prasanna.^[40]

Beer was office of the daily diet of Egyptian pharaohs over 5,000 years ago. Then, it was fabricated from broiled barley bread, and was as well used in religious practices.^[41] During the edifice of the Cracking Pyramids in Giza, Egypt, each worker got a daily ration of iv to five liters of beer, which served as both diet and refreshment that was crucial to the pyramids' construction.^[42]

The Greek writer Sophocles (450 BCE) discussed the concept of moderation when it came to consuming beer in Greek civilisation, and believed that the best diet for Greeks consisted of bread, meats, various types of vegetables, and beer^{[ citation needed ]} or "ζῦθος" (zythos) as they called information technology.^[43] The ancient Greeks also made barleywine (Greek: "κρίθινος οἶνος" – krithinos oinos, "barley wine"^{[44] [45]}) mentioned by Greek historian Polybius in his piece of work The Histories, where he states that Phaeacians kept barleywine in silverish and golden kraters.^[46]

During the £1.5bn upgrade of the A14 in Cambridgeshire testify beer brewed in the UK, dating dorsum more than 2,000 years was found. Steve Sherlock, the Highways England archaeology lead for the A14 project said, "It'southward a well-known fact that ancient populations used the beer-making process to purify water and create a safe source of hydration, but this is potentially the earliest physical bear witness of that process taking identify in the UK." Roger Protz, the former editor of the Campaign for Real Ale'south Proficient Beer Guide, said, "When the Romans invaded Britain they found the local tribes brewing a blazon of beer chosen curmi."^[47]

In Europe during the Middle Ages, a brewers' guild might adopt a patron saint of brewing. Arnulf of Metz (c. 582–640) and Arnulf of Oudenburg (c. 1040–1087) were recognized by some French and Flemish brewers.^[48] Belgian brewers, too, venerated Arnulf of Oudenburg (aka Arnold of Soissons),^[49] who is also recognized as the patron saint of hop-pickers. Christian monks built breweries, to provide food, drink, and shelter to travelers and pilgrims.^[41]

Charlemagne, Frankish king and ruler of the Holy Roman Empire during the 8th century, considered beer to be an of import function of living, and is ofttimes thought to have trained some brewers himself.^[37]

Medieval Europe [edit]

Beer was ane of the about mutual drinks during the Centre Ages. Information technology was consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was hard or impossible.^[50] Though wine of varying qualities was the most common drink in the due south, beer was still popular amongst the lower classes. The idea that beer was consumed more normally than water during medieval times is a myth.^[51] Water was cheaper than beer, and towns/villages were built close to sources of fresh water such as rivers, springs, and wells to facilitate easy admission to the resource.^[52] Though probably one of the most popular drinks in Europe, beer was frequently disdained as being unhealthy, possibly considering aboriginal Greek and more contemporary Arab physicians had little or no experience with the drinkable. In 1256, the Aldobrandino of Siena described the nature of beer in the post-obit style:

But from whichever information technology is made, whether from oats, barley or wheat, information technology harms the head and the stomach, it causes bad jiff and ruins the teeth, it fills the breadbasket with bad fumes, and every bit a result anyone who drinks it forth with wine becomes drunk apace; only it does have the property of facilitating urination and makes one's mankind white and smoothen.^[53]

The use of hops in beer was written of in 822 by the Carolingian Abbot Adalard of Corbie.^[54] Flavoring beer with hops was known at least since the 9th century, but was merely gradually adopted because of difficulties in establishing the right proportions of ingredients. Earlier that, gruit, a mix of diverse herbs, had been used, but did not have the same preserving properties as hops. Beer flavored without it was often spoiled shortly later grooming and could not exist exported. The simply other alternative was to increase the alcohol content, which was rather expensive. Hopped beer was perfected in the medieval towns of Bohemia by the 13th century. High german towns pioneered a new scale of performance with standardized barrel sizes that allowed for large-scale export. Previously beer had been brewed at home, only the production was now successfully replaced by medium-sized operations of about 8 to 10 people. This type of production spread to Holland in the 14th century and later to Flanders and Brabant, and reached England by the late 15th century.^[55]

English language ale and beer brewing were carried out separately, no brewer existence allowed to produce both. The Brewers Company of London stated "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall exist made – merely only liquor (water), malt, and yeast." This comment is sometimes misquoted as a prohibition on hopped beer.^{[ commendation needed ]} Yet, hopped beer was opposed by some:

Ale is made of malte and water; and they the which do put any other thynge to ale than is rehersed, except yest, barme, or goddesgood [3 words for yeast], doth sophysticat there ale. Ale for an Englysshe man is a naturall drinke. Ale muste haue these backdrop, it muste exist fresshe and cleare, information technology muste non be ropy, nor smoky, nor it must haue no wefte nor tayle. Ale shulde not exist dronke vnder .v. dayes olde …. Barly malte maketh better ale than Oten malte or whatever other corne doth … Beere is made of malte, of hoppes, and water; information technology is a naturall drynke for a doche [Dutch] human, and nowe of late dayes information technology is moche vsed in Englande to the detryment of many Englysshe men … for the drynke is a colde drynke. Yet it doth make a human fatte, and doth inflate the bely, equally information technology doth appere by the doche mennes faces and belyes.^[56]

Early modern Europe [edit]

In Europe, beer brewing largely remained a dwelling activity in medieval times. By the 14th and 15th centuries, beermaking was gradually changing from a family-oriented activity to an artisan one, with pubs and monasteries brewing their ain beer for mass consumption.

In the belatedly Middle Ages, the brewing industry in northern Europe changed from a pocket-sized-scale domestic manufacture to a large-scale export industry. The key innovation was the introduction of hops, which began in northern Germany in the 13th century. Hops sharply improved both the brewing process and the quality of beer. Other innovations from German lands involved larger kettle sizes and more than frequent brewing. Consumption went up, while brewing became more concentrated because information technology was a capital-intensive industry. Thus in Hamburg per capita consumption increased from an boilerplate of 300 liters per year in the 15th century to about 700 in the 17th century.^[57]

The apply of hops spread to the Netherlands so to England. In 15th century England, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from holland every bit early on equally 1400 in Winchester, and hops were being planted on the isle by 1428. The popularity of hops was at get-go mixed—the Brewers Company of London went and so far equally to country "no hops, herbs, or other similar thing be put into whatsoever ale or liquore wherof ale shall be made—but but liquor (water), malt, and yeast." However, by the 16th century, ale had come to refer to any strong beer, and all ales and beers were hopped, giving rising to the verse noted past the antiquary John Aubrey:

Greeke, Heresie, Turkey-cocks and Beer

Came into England all in a yr.

the year, according to Aubrey, existence the fifteenth of Henry VIII (1524).^[58]

In 1516, William IV, Knuckles of Bavaria, adopted the Reinheitsgebot (purity law), mayhap the oldest food regulation yet in utilize through the 20th century (the Reinheitsgebot passed formally from German language law in 1987). The Gebot ordered that the ingredients of beer exist restricted to h2o, barley, and hops; yeast was added to the list later Louis Pasteur'south discovery in 1857. The Bavarian police force was practical throughout Germany as part of the 1871 High german unification as the German Empire under Otto von Bismarck, and has since been updated to reverberate modernistic trends in beer brewing. To this day, the Gebot is considered a mark of purity in beers, although this is controversial.

Most beers until relatively recent times were top-fermented. Bottom-fermented beers were discovered by blow in the 16th century after beer was stored in cool caverns for long periods; they accept since largely outpaced top-fermented beers in terms of volume. For further give-and-take of bottom-fermented beers, encounter Pilsner and Lager.

Asia [edit]

Communist china [edit]

Documented evidence and recently excavated tombs indicate that the Chinese brewed alcoholic drinks from both malted grain and grain converted by mold from prehistoric times, only that the malt conversion process was largely considered inefficient in comparison with the use of molds specially cultivated on rice carrier (the resulting molded rice being called 酒麴 (Jiǔ qū) in Chinese and Koji in Japanese) to catechumen cooked rice into fermentable sugars, both in the amount of resulting fermentable sugars and the residual by products (the Chinese use the dregs left afterward fermenting the rice, called 酒糟 (Jiǔzāo), as a cooking ingredient in many dishes, frequently as an ingredient to sauces where Western dishes would use wine), because the rice undergoes starch conversion later on existence hulled and cooked, rather than whole and in husks like barley malt. Furthermore, the hop plant existence unknown in Eastward Asia, malt-based alcoholic drinks did not preserve well over time, and the use of malt in the product of alcoholic drinks gradually fell out of favor in Cathay until disappearing from Chinese history by the stop of the Tang Dynasty. The use of rice became ascendant, such that wines from fruits of any type were historically all but unknown except as imports in Cathay.

The product of alcoholic drink from cooked rice converted by microbes continues to this day, and some classify the unlike varieties of Chinese 米酒 (Mǐjiǔ) and Japanese sake equally beer since they are made from converted starch rather than fruit sugars. However, this is a debatable point, and such drinks are generally referred to as "rice wine" or "sake" which is really the generic Chinese and Japanese word for all alcoholic drinks.

The earliest bear witness of beer-making in Mainland china is from around 5,000 years ago at the Mijiaya site.^[59]

Other [edit]

Some Pacific island cultures ferment starch that has been converted to fermentable sugars by homo saliva, similar to the chicha of South America. This exercise is besides used by many other tribes around the world, who either chew the grain and so spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which is then sealed upwardly for the fermentation. Enzymes in the spittle convert the starch into fermentable sugars, which are fermented by wild yeast. Whether or not the resulting product can be called beer is sometimes disputed, since:

1. As with Asian rice-based liquors, information technology does not involve malting.
2. This method is often used with starches derived from sources other than grain, such every bit yams, taro, or other such root vegetables.

Some Taiwanese tribes accept taken the process a pace farther by distilling the resulting alcoholic drinkable, resulting in a clear liquor. Nevertheless, as none of the Taiwanese tribes are known to have adult systems of writing, at that place is no style to certificate how far back this exercise goes, or if the technique was brought from People's republic of china by Han Chinese immigrants. Judging by the fact that this technique is usually constitute in tribes using millet (a grain native to northern China) as the ingredient, the latter seems much more likely.^{[ commendation needed ]}

Asia'southward get-go brewery was incorporated in 1855 (although information technology was established earlier) by Edward Dyer at Kasauli in the Himalayan Mountains in Republic of india under the name Dyer Breweries. The visitor withal exists and is known equally Mohan Meakin, today comprising a large group of companies beyond many industries.

The Industrial Revolution [edit]

Following significant improvements in the efficiency of the steam engine in 1765, industrialization of beer became a reality. Farther innovations in the brewing process came virtually with the introduction of the thermometer in 1760 and hydrometer in 1770, which allowed brewers to increase efficiency and attenuation.

Prior to the late 18th century, malt was primarily dried over fires made from forest, charcoal, or harbinger, and subsequently 1600, from coke.

In general, none of these early malts would have been well shielded from the smoke involved in the kilning process, and consequently, early on beers would take had a smoky component to their flavors; evidence indicates that maltsters and brewers constantly tried to minimize the smokiness of the finished beer.

Writers of the flow depict the distinctive gustation derived from woods-smoked malts, and the almost universal revulsion it engendered. The smoked beers and ales of the W Country were famous for beingness undrinkable – locals and the drastic excepted. This is from "Directions for Brewing Malt Liquors" (1700):

In most parts of the West, their malt is and then stenched with the Smoak of the Woods, with which 'tis dryed, that no Stranger tin endure it, though the inhabitants, who are familiarized to it, can consume it as the Hollanders do their thick Black Beer Brewed with Buck Wheat.

An even before reference to such malt was recorded by William Harrison, in his "Description of England", 1577:

In some places it [malt] is dried at leisure with woods alone, or straw alone, in other with woods and straw together, but, of all, the straw-dried is the virtually splendid. For the wood-dried malt, when information technology is brewed, beside that the potable is higher of colour, it doth hurt and annoy the caput of him that is non used thereto, because of the smoke. Such also as use both indifferently do bark, cleave, and dry their wood in an oven, thereby to remove all moisture that should procure the smoke ...

"London and Land Brewer" (1736) specified the varieties of "brownish malt" popular in the urban center:

Dark-brown Malts are dryed with Straw, Wood and Fern, etc. The harbinger-dryed is the best, but the wood sort has a most unnatural Gustation, that few tin can bear with, but the necessitous, and those that are accepted to its strong smoaky tang; yet it is much used in some of the Western Parts of England, and many thousand Quarters of this malt has been formerly used in London for brewing the Butt-keeoing-beers with, and that because it sold for two shillings per Quarter cheaper than Straw-dryed Malt, nor was this Quality of the Wood-dryed Malt much regarded by some of its Brewers, for that its ill Gustatory modality is lost in nine or twelve Months, by the Age of the Beer, and the strength of the great Quantity of Hops that were used in its preservation.

The hydrometer transformed how beer was brewed. Before its introduction beers were brewed from a single malt: chocolate-brown beers from brown malt, amber beers from amber malt, pale beers from pale malt. Using the hydrometer, brewers could summate the yield from dissimilar malts. They observed that pale malt, though more expensive, yielded far more fermentable material than cheaper malts. For example, brown malt (used for Porter) gave 54 pounds of extract per quarter, whilst pale malt gave 80 pounds. In one case this was known, brewers switched to using mostly pale malt for all beers supplemented with a pocket-sized quantity of highly coloured malt to accomplish the correct colour for darker beers.

The invention of the pulsate roaster in 1817 by Daniel Wheeler immune for the cosmos of very night, roasted malts, contributing to the flavour of porters and stouts. Its development was prompted past a British law of 1816 forbidding the use of any ingredients other than malt and hops. Porter brewers, employing a predominantly stake malt grist, urgently needed a legal colourant. Wheeler's patent malt was the solution.

Yeast ring used past Swedish homebrewers in the 19th century to preserve the yeast betwixt brewing sessions.

Louis Pasteur'due south 1857 discovery of yeast's office in fermentation led to brewers developing methods to prevent the souring of beer by undesirable microorganisms.

In 1912, the use of brownish bottles began to exist used by Joseph Schlitz Brewing Company of Milwaukee, Wisconsin in the United States. This innovation has since been accustomed worldwide and prevents harmful rays from destroying the quality and stability of beer.^[60]

Mod beer [edit]

Bottling beer in a modern facility, 1945, Commonwealth of australia

Traditional fermenting edifice (eye) and modern fermenting building (left) in Pilsner Urquell Brewery (Czechia)

Many European nations have unbroken brewing traditions dating back to the earliest historical records. Beer is an especially important beverage in countries such as Kingdom of belgium, Frg, Austria, Ireland, the UK (England, Wales, and Scotland), France, the Scandinavian countries, Poland, the Czech Republic, Spain and others having potent and unique brewing traditions with their own history, characteristic brewing methods, and styles of beer.

Unlike in many parts of the earth, there is a pregnant market in Europe (the United kingdom in item) for beer containing live yeast. These unfiltered, unpasteurised brews are more challenging to handle than the commonly sold "dead" beers; "live" beer quality can suffer with poor intendance, but many people prefer its taste. While beer is usually matured for relatively brusk times (a few weeks to a few months) compared to wine, some of the stronger so-called real ales take been found to develop character and flavour over the grade of as much every bit several decades.

Globe beer consumption per capita

In some parts of the earth, breweries that had begun equally a family unit business past Germans or other European émigrés grew into large companies, ofttimes passing into hands with more concern for profits than traditions of quality, resulting in a degradation of the product.

In 1953, New Zealander Morton Coutts developed the technique of continuous fermentation. Coutts patented his procedure, which involves beer flowing through sealed tanks, fermenting under pressure level, and never coming into contact with the temper, even when bottled. His process was introduced in the US and Uk, merely is now used for commercial beer production only in New Zealand.^[61]

In some sectors brewers are reluctant to embrace new applied science for fear of losing the traditional characteristics of their beer. For case, Marston's Brewery in Burton on Trent still uses open wooden Burton Union sets for fermentation in social club to maintain the quality and flavor of its beers, while Belgium's lambic brewers become so far as to expose their brews to outside air in order to option upwards the natural wild yeasts which ferment the wort. Traditional brewing techniques protect the beer from oxidation past maintaining a carbon dioxide blanket over the wort as it ferments into beer.

Modernistic breweries at present brew many types of beer, ranging from ancient styles such as the spontaneously-fermented lambics of Belgium; the lagers, dark beers, wheat beers and more of Germany; the Great britain's stouts, milds, pale ales, bitters, golden ale and new modern American creations such as chili beer, cream ale, and double Republic of india pale ales.

Today, the brewing industry is a huge global business, consisting of several multinational companies, and many thousands of smaller producers ranging from brewpubs to regional breweries. Advances in refrigeration, international and transcontinental shipping, marketing and commerce have resulted in an international marketplace, where the consumer has literally hundreds of choices between various styles of local, regional, national and strange beers.

United states of america

Prior to Prohibition, there were thousands of breweries in the United States, mostly brewing heavier beers than modern Usa beer drinkers are used to. Get-go in 1920, most of these breweries went out of business organization, although some converted to soft drinks and other businesses. Bootlegged beer was often watered down to increment profits, kickoff a tendency, notwithstanding on-going today, of the American markets heavily advertising the weaker beers and keeping them popular. Consolidation of breweries and the application of industrial quality control standards have led to the mass-production and the mass-marketing of huge quantities of low-cal lagers. Advertizing became supreme, and bigger companies fared meliorate in that marketplace. The decades subsequently World War Two saw a huge consolidation of the American brewing manufacture: brewing companies would buy their rivals solely for their customers and distribution systems, shutting down their brewing operations.^[62] Despite the record increases in production between 1870 and 1895, the number of firms fell by 46%. Average brewery output rose significantly, driven partly by a rapid increase in output by the largest breweries. Equally late equally 1877, merely four breweries topped 100,000 barrels annually. By 1895, the largest sixteen firms had profoundly increased their productive capacity and were all brewing over 250,000 barrels annually;^[63] and imports have become more arable since the mid-1980s. The number of breweries has been claimed as being either over one,500 in 2007 or over one,400 in 2010, depending on the source. As of June 2013, The Brewers Association reports the total number of currently operating United states of america breweries to be two,538, with only 55 of those being not-craft breweries.^{[64] [65] [66] [67]}

Mythology [edit]

The Finnish epic Kalevala, collected in written course in the 19th century but based on oral traditions many centuries one-time, devotes more lines to the origin of beer and brewing than information technology does to the origin of mankind.

The mythical Flemish male monarch Gambrinus (from Jan Primus (John I)), is sometimes credited with the invention of beer.

According to Czech legend, deity Radegast, god of hospitality, invented beer.

Ninkasi was the patron goddess of brewing in aboriginal Sumer.

In Egyptian mythology, the immense blood-lust of the tearing lioness goddess Sekhmet was only sated after she was tricked into consuming an extremely large amount of red-coloured beer (believing it to be blood): she became then drunk that she gave up slaughter birthday and became docile.

In Norse mythology the body of water god Ægir, his married woman Rán, and their nine daughters, brewed ale (or mead) for the gods. In the Lokasenna, it is told that Ægir would host a party where all the gods would drinkable the beer he brewed for them. He made this in a giant kettle that Thor had brought. The cups in Ægir's hall were always full, magically refilling themselves when emptied. Ægir had ii servants in his hall to aid him; Eldir [Fire-Kindler] and Fimafeng [Handy].

In Nart sagas, Satanaya (Ubykh [satanaja], Adyghe [setenej], Ossetian [ʃatana]), the mother of the Narts, a fertility figure and dame, invented beer.

Recent Irish Mythology attributes the invention of beer to fabulous Irishman Charlie Mops

Etymology [edit]

The word beer comes from old Germanic languages, and is with variations used in continental Germanic languages, bier in High german and Dutch, just not in Nordic languages. The word was imported into the British Isles by tribes such as the Saxons. It is disputed where the discussion originally comes from.

Many other languages have borrowed the Dutch/German word, such as French bière, Italian birra, Romanian "bere" and Turkish bira. The Nordic languages have öl/øl, related to the English give-and-take ale. Spanish, Portuguese and Catalan have words that evolved from Latin cervisia, originally of Celtic origin. Slavic languages use pivo with pocket-sized variations, based on a pre-Slavic word meaning "beverage" and derived from the verb meaning "to drink".

Chuvash "pora" its r-Turkic counterpart, which may ultimately be the source of the Germanic beer-discussion.^[68]

See also [edit]

• Alewife
• Food history
• Jofroi of Waterford, a Paris-based Dominican who about 1300 wrote a catalogue of all the known wines and ales of Europe, describing them with great savour, and recommending them to academics and counselors.
• Sahti
• Women in brewing

References [edit]

1. ^ "World's oldest beer receipt? – Gratis Online Library". thefreelibrary.com. Retrieved 8 May 2010.
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3. ^ Homer, Trevor (2007). The Volume of Origins. Penguin. ISBN9781101041925.
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Bibliography [edit]

• Apps, Jerry. Breweries of Wisconsin (University of Wisconsin Press, 2005).
• Arnold, John Paul. Origin and History of Beer and Brewing: From Prehistoric Times to the Offset of Brewing Scientific discipline and Technology: a Disquisitional Essay (1911; reprint BeerBooks, 2005).
• Dumper, Michael; Stanley, Bruce East. (2007). Cities of the Heart East and N Africa: A Historical Encyclopedia. ABC-CLIO. ISBN978-1-57607-919-v. .
• Arnold, John P. 1911. Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Engineering. Chicago: Alumni Clan of the Wahl-Henius Institute of Fermentology. ISBN 0-9662084-ane-two
• Benn, Charles. 2002. China'southward Golden Age: Everyday Life in the Tang Dynasty. Oxford University Press. ISBN 0-19-517665-0.
• Corran, Henry Stanley. A history of brewing (London: David & Charles, 1975).
• Eames, Alan D. 1995. Secret Life of Beer: Legends, Lore & Little-Known Facts Pownat, VT: Storey Communications. ISBN 0-88266-807-2
• Elzinga, Kenneth One thousand., Carol Horton Tremblay, and Victor J. Tremblay. "Craft beer in the United States: History, numbers, and geography." Periodical of Wine Economics 10.3 (2015): 242-274. online
• Fahey, David M. "Old-Time Breweries: Academic and Breweriana Historians," Ohio History Volume 116#1, 2009, pp. 101–121; focus on Ohio in Project MUSE
• Glick, Thomas, Steven J. Livesey, Faith Wallis, eds. Medieval science, technology, and medicine: an encyclopedia (2005) ISBN 0-415-96930-ane
• Hornsey, Ian Spencer. A history of beer and brewing (Purple Club of Chemistry, 2003). excerpt
• King, Frank A. Beer has a history (1947)
• Mittelman, Amy. Brewing battles: A history of American beer (Algora Publishing, 2008).
• Muraresku, Brian C. 2020. The Immortality Key: The Secret History of the Religion with No Name. Macmillan USA. ISBN 978-1250207142
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• Smith, Gregg. Beer: A History of Suds and Civilization from Mesopotamia to Microbreweries (1995)
• Unger, Richard W (1992). "Technical Alter in the Brewing Industry in Deutschland, the Low Countries, and England in the Late Heart Ages". Periodical of European Economic History. 21 (ii): 281–313.
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External links [edit]

• The Historyscoper – beer
• Beer in Ancient Egypt
• The Hymn to Ninkasi Archived 12 July 2014 at the Wayback Machine
• Did the Ancient Israelites Drink Beer? (Biblical Archaeology Review).
• Beer Research Guide

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Source: https://en.wikipedia.org/wiki/History_of_beer

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