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History of Beer and Brewing

Alulu beer receipt – This records a purchase of "best" beer from a brewer, c. 2050 BC from the Sumerian city of Umma in ancient Iraq.[1]

Beer is one of the oldest drinks humans take produced. The first chemically confirmed barley beer dates back to the 5th millennium BC in modernistic-day Iran, and was recorded in the written history of ancient Egypt and Mesopotamia and spread throughout the world.

Every bit most any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like drinks were independently developed throughout the earth soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about seven,000 years ago in what is today Iran.[2] This discovery reveals ane of the earliest known uses of fermentation and is the earliest prove of brewing to appointment.[iii]

In Mesopotamia, the oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people consuming a drinkable through reed straws from a communal basin. A iii,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from bread 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 be responsible for humanity's ability to develop technology and build civilization.[5] [6] [vii] The earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, from betwixt five,400 and 5,000 years agone was found to be coated with beerstone, a by-product of the brewing procedure.[viii]

Beer may have been known in Neolithic Europe as far back as 5,000 years agone,[9] and was mainly brewed on a domestic calibration.[10]

Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although past the 7th century AD beer was too being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial industry, and domestic manufacture ceased to be significant by the end of the 19th century.[11] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater noesis of the results.

Today, the brewing industry is a global business, 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 year—producing total global revenues of $294.5 billion (£147.seven billion) in 2006.[13]

Early beers [edit]

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

Equally nearly any cereal containing sure sugars tin undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-similar drinks were independently developed throughout the world shortly after a tribe or culture had domesticated cereal. Chemical tests of aboriginal pottery jars reveal that beer was produced almost 3,500 BC in what is today Iran, and was one of the get-go-known biological engineering tasks where the biological process of fermentation is used. As well, archaeological findings show that Chinese villagers were brewing fermented alcoholic drinks as far back as 7000 BC on small and individual scale, with the production procedure and methods similar to that of ancient Egypt and aboriginal Mesopotamia.[14]

The earliest archaeological evidence of fermentation consists of thirteen,000-year-sometime residues of a beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cavern in the Carmel Mountains almost Haifa in Israel.[15] [16]

The showtime written records of brewing come from Mesopotamia (ancient Iraq), with the oldest in the Sumerian language from approximately iv,000 BC.[17] These include early evidence of beer in the iii,900-year-old Sumerian poem honoring Ninkasi, the patron goddess of brewing, which contains the oldest surviving beer recipe, describing the product of beer from barley via bread.[18]

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

Approximately v,000 years ago, workers in the city of Uruk were paid by their employers in beer.[20] Beer is as well mentioned in the Epic of Gilgamesh, in which the 'wild man' Enkidu is given beer to drink. "... he ate until he was full, drank seven pitchers of beer, his heart grew lite, his confront glowed and he sang out with joy."[17]

In February 2019, archaeologists from Mola Headland Infrastructure and experts from Highways England found evidence of first Iron Historic period beer dated dorsum over 2,000 years during road works in Cambridgeshire.[21] [22] [23] [24] In February 2021, archaeologists plant a 5,000-old beer factory in Abydos, Arab republic of egypt, dating back to the reign of Male monarch Narmer, Early Dynastic Period.[25]

"Information technology's a well-known fact that ancient populations used the beer-making process to purify water and create a safety source of hydration, simply this is potentially the primeval 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 exist obtained from Xenophon in his work Anabasis (fifth century BC) when he was in i of the ancient Armenian villages in which he wrote:

There were stores within of wheat and barley and vegetables, and wine made from barley in great big bowls; the grains of barley malt lay floating in the beverage up to the lip of the vessel, and reeds lay in them, some longer, some shorter, without joints; when you were thirsty you must have one of these into your rima oris, and suck. The beverage without admixture of h2o was very strong, and of a delicious flavour to sure palates, but the gustatory modality must be acquired.[26] [27]

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

These beers were oftentimes thick, more than 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 boozer in Ancient Rome, it was replaced in popularity by vino.[29] Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his solar day. Thracians were besides known to swallow beer made from rye, even since the 5th century BC, every bit 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, amidst the Vindolanda tablets (from Vindolanda in Roman Great britain, dated c. 97–103 AD), the cavalry decurion Masculus wrote a letter to prefect Flavius Cerialis inquiring most the exact instructions for his men for the following day. This included a polite request for beer to exist sent to the garrison (which had entirely consumed its previous stock of beer).[30]

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

In ancient Mesopotamia, dirt tablets indicate that the majority of brewers were probably women, and that brewing was a adequately well respected occupation during the time, being the only profession in Mesopotamia which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi, who covered the product 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 staff of life called bappir, which was exclusively used for brewing beer.[34] Information technology was discovered early that reusing the same container for fermenting the mash would produce more reliable results; brewers on the move carried their tubs with them.[35]

The Ebla tablets, discovered in 1974 in Ebla, Syria, show that beer was produced in the city in 2500 BC.[36] Early traces of beer and the brewing process have been found in ancient Babylonia as well. At the fourth dimension, brewers were women as well, only 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 code for the kingdom.[37]

In Ancient Bharat, the Vedas and Ramayana mention a beer-like potable chosen sura consumed during the Vedic Menses (c. 1500 – c. 500 BCE).[38] It was the favourite of the god Indra.[39] [twoscore] Kautilya has also mentioned two intoxicating beverages fabricated from rice chosen Medaka and Prasanna.[twoscore]

Beer was part of the daily diet of Egyptian pharaohs over 5,000 years ago. Then, it was fabricated from broiled barley staff of life, and was also used in religious practices.[41] During the building of the Smashing Pyramids in Giza, Egypt, each worker got a daily ration of four to five liters of beer, which served every bit both nutrition 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 culture, and believed that the best nutrition for Greeks consisted of bread, meats, diverse types of vegetables, and beer[ citation needed ] or "ζῦθος" (zythos) as they called it.[43] The ancient Greeks also made barleywine (Greek: "κρίθινος οἶνος" – krithinos oinos, "barley wine"[44] [45]) mentioned by Greek historian Polybius in his work The Histories, where he states that Phaeacians kept barleywine in silvery and gilded kraters.[46]

During the £1.5bn upgrade of the A14 in Cambridgeshire prove beer brewed in the U.k., dating back more than ii,000 years was found. Steve Sherlock, the Highways England archaeology atomic number 82 for the A14 projection said, "It'due south a well-known fact that aboriginal populations used the beer-making process to purify water and create a condom source of hydration, but this is potentially the primeval physical evidence of that procedure taking place in the United kingdom." Roger Protz, the sometime editor of the Entrada for Existent Ale's Good Beer Guide, said, "When the Romans invaded Britain they found the local tribes brewing a type of beer called curmi."[47]

In Europe during the Centre 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 rex and ruler of the Holy Roman Empire during the 8th century, considered beer to be an important part of living, and is often thought to accept trained some brewers himself.[37]

Medieval Europe [edit]

Beer was one of the most mutual drinks during the Middle Ages. It was consumed daily past all social classes in the northern and eastern parts of Europe where grape cultivation was hard or impossible.[fifty] Though vino of varying qualities was the most common drink in the due south, beer was withal popular amongst the lower classes. The thought that beer was consumed more than 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 equally rivers, springs, and wells to facilitate easy admission to the resources.[52] Though probably one of the most pop drinks in Europe, beer was frequently disdained as being unhealthy, possibly considering aboriginal Greek and more contemporary Arab physicians had lilliputian or no experience with the beverage. In 1256, the Aldobrandino of Siena described the nature of beer in the post-obit way:

But from whichever it is fabricated, whether from oats, barley or wheat, it harms the head and the stomach, information technology causes bad breath and ruins the teeth, it fills the tum with bad fumes, and as a result anyone who drinks information technology along with vino becomes drunkard quickly; but it does have the property of facilitating urination and makes one'due south flesh white and smoothen.[53]

The utilise 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, just was just gradually adopted because of difficulties in establishing the right proportions of ingredients. Before that, gruit, a mix of various herbs, had been used, but did not have the aforementioned preserving properties every bit hops. Beer flavored without information technology was oftentimes spoiled soon after training and could non be exported. The but other alternative was to increment the booze content, which was rather expensive. Hopped beer was perfected in the medieval towns of Bohemia by the 13th century. German towns pioneered a new scale of operation with standardized barrel sizes that allowed for big-calibration export. Previously beer had been brewed at dwelling house, just the production was now successfully replaced by medium-sized operations of most viii to ten people. This type of product spread to The netherlands in the 14th century and later to Flemish region and Brabant, and reached England past the late 15th century.[55]

English ale and beer brewing were carried out separately, no brewer being immune to produce both. The Brewers Visitor of London stated "no hops, herbs, or other like thing be put into whatever ale or liquore wherof ale shall be made – simply simply liquor (water), malt, and yeast." This comment is sometimes misquoted as a prohibition on hopped beer.[ commendation needed ] However, hopped beer was opposed past some:

Ale is made of malte and h2o; and they the which do put any other thynge to ale than is rehersed, except yest, barme, or goddesgood [three words for yeast], doth sophysticat there ale. Ale for an Englysshe man is a naturall drinke. Ale muste haue these properties, it muste exist fresshe and cleare, it muste not be ropy, nor smoky, nor it must haue no wefte nor tayle. Ale shulde non exist dronke vnder .v. dayes olde …. Barly malte maketh improve ale than Oten malte or whatever other corne doth … Beere is made of malte, of hoppes, and h2o; information technology is a naturall drynke for a doche [Dutch] man, and nowe of belatedly dayes it is moche vsed in Englande to the detryment of many Englysshe men … for the drynke is a colde drynke. Nonetheless information technology doth make a man fatte, and doth inflate the bely, as information technology doth appere by the doche mennes faces and belyes.[56]

Early modern Europe [edit]

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

In the late Heart Ages, the brewing industry in northern Europe inverse from a small-scale-scale domestic industry to a big-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 High german lands involved larger kettle sizes and more frequent brewing. Consumption went upward, while brewing became more concentrated because information technology was a capital letter-intensive manufacture. Thus in Hamburg per capita consumption increased from an average of 300 liters per twelvemonth in the 15th century to near 700 in the 17th century.[57]

The use of hops spread to the Netherlands and then to England. In 15th century England, an unhopped beer would have been known equally an ale, while the use of hops would make information technology a beer. Hopped beer was imported to England from the netherlands equally early as 1400 in Winchester, and hops were existence planted on the island by 1428. The popularity of hops was at first mixed—the Brewers Company of London went then far every bit to country "no hops, herbs, or other like thing exist put into any ale or liquore wherof ale shall exist made—but only liquor (h2o), 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 rise to the verse noted past the antiquary John Aubrey:

Greeke, Heresie, Turkey-cocks and Beer

Came into England all in a year.

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

In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food regulation still in use through the 20th century (the Reinheitsgebot passed formally from German law in 1987). The Gebot ordered that the ingredients of beer be restricted to h2o, barley, and hops; yeast was added to the list subsequently Louis Pasteur's discovery in 1857. The Bavarian law was applied throughout Germany as role of the 1871 German unification as the German Empire nether Otto von Bismarck, and has since been updated to reverberate mod 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 contempo times were tiptop-fermented. Bottom-fermented beers were discovered by accident in the 16th century after beer was stored in cool caverns for long periods; they have since largely outpaced peak-fermented beers in terms of volume. For farther give-and-take of bottom-fermented beers, run across Pilsner and Lager.

Asia [edit]

China [edit]

Documented show and recently excavated tombs point that the Chinese brewed alcoholic drinks from both malted grain and grain converted by mold from prehistoric times, but that the malt conversion process was largely considered inefficient in comparing with the employ of molds specially cultivated on rice carrier (the resulting molded rice being chosen 酒麴 (Jiǔ qū) in Chinese and Koji in Japanese) to convert cooked rice into fermentable sugars, both in the amount of resulting fermentable sugars and the balance by products (the Chinese use the dregs left later on fermenting the rice, called 酒糟 (Jiǔzāo), as a cooking ingredient in many dishes, frequently every bit an ingredient to sauces where Western dishes would use vino), considering the rice undergoes starch conversion after beingness hulled and cooked, rather than whole and in husks like barley malt. Furthermore, the hop plant beingness unknown in Eastern asia, malt-based alcoholic drinks did not preserve well over fourth dimension, and the use of malt in the product of alcoholic drinks gradually fell out of favor in China until disappearing from Chinese history by the end of the Tang Dynasty. The utilise of rice became dominant, such that wines from fruits of any type were historically all merely unknown except as imports in Mainland china.

The product of alcoholic drink from cooked rice converted by microbes continues to this day, and some allocate the different varieties of Chinese 米酒 (Mǐjiǔ) and Japanese sake as 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 primeval evidence of beer-making in China is from around 5,000 years ago at the Mijiaya site.[59]

Other [edit]

Some Pacific isle cultures ferment starch that has been converted to fermentable sugars by human saliva, similar to the chicha of South America. This do is also used past many other tribes effectually the globe, who either chew the grain and then spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which is then sealed up for the fermentation. Enzymes in the spittle catechumen the starch into fermentable sugars, which are fermented by wild yeast. Whether or not the resulting product can exist 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 as yams, taro, or other such root vegetables.

Some Taiwanese tribes have taken the process a step farther by distilling the resulting alcoholic drink, resulting in a clear liquor. However, as none of the Taiwanese tribes are known to accept adult systems of writing, there is no mode to document how far dorsum this practise goes, or if the technique was brought from Mainland Communist china by Han Chinese immigrants. Judging by the fact that this technique is usually found in tribes using millet (a grain native to northern People's republic of china) as the ingredient, the latter seems much more likely.[ citation needed ]

Asia'due south first brewery was incorporated in 1855 (although it was established earlier) by Edward Dyer at Kasauli in the Himalayan Mountains in Bharat under the name Dyer Breweries. The company still exists and is known every bit Mohan Meakin, today comprising a large group of companies across many industries.

The Industrial Revolution [edit]

Following significant improvements in the efficiency of the steam engine in 1765, industrialization of beer became a reality. Further innovations in the brewing procedure came about 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 wood, charcoal, or straw, and later on 1600, from coke.

In general, none of these early on malts would have been well shielded from the smoke involved in the kilning process, and consequently, early beers would accept 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 period describe the distinctive taste derived from wood-smoked malts, and the almost universal revulsion it engendered. The smoked beers and ales of the Westward Country were famous for being undrinkable – locals and the desperate excepted. This is from "Directions for Brewing Malt Liquors" (1700):

In most parts of the West, their malt is so stenched with the Smoak of the Wood, with which 'tis dryed, that no Stranger can endure it, though the inhabitants, who are familiarized to information technology, can swallow it equally the Hollanders practise their thick Blackness Beer Brewed with Cadet Wheat.

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

In some places information technology [malt] is stale at leisure with woods lonely, or straw solitary, in other with wood and straw together, but, of all, the straw-stale is the most excellent. For the wood-stale malt, when it is brewed, beside that the potable is higher of colour, it doth hurt and annoy the head of him that is not used thereto, considering of the smoke. Such too as apply both indifferently do bawl, cleave, and dry out their wood in an oven, thereby to remove all moisture that should procure the fume ...

"London and Country Brewer" (1736) specified the varieties of "brown malt" popular in the city:

Brown Malts are dryed with Harbinger, Wood and Fern, etc. The straw-dryed is the best, merely the wood sort has a most unnatural Gustation, that few can bear with, but the necessitous, and those that are accustomed to its strong smoaky tang; yet it is much used in some of the Western Parts of England, and many m Quarters of this malt has been formerly used in London for brewing the Barrel-keeoing-beers with, and that because it sold for two shillings per Quarter cheaper than Straw-dryed Malt, nor was this Quality of the Woods-dryed Malt much regarded by some of its Brewers, for that its ill Sense of taste is lost in 9 or twelve Months, past the Historic period 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 brownish malt, amber beers from bister malt, pale beers from pale malt. Using the hydrometer, brewers could calculate the yield from dissimilar malts. They observed that pale malt, though more expensive, yielded far more than fermentable textile than cheaper malts. For case, brown malt (used for Porter) gave 54 pounds of excerpt per quarter, whilst pale malt gave 80 pounds. Once this was known, brewers switched to using mostly pale malt for all beers supplemented with a small-scale quantity of highly coloured malt to achieve the correct colour for darker beers.

The invention of the drum roaster in 1817 by Daniel Wheeler immune for the cosmos of very nighttime, roasted malts, contributing to the flavour of porters and stouts. Its development was prompted by a British police of 1816 forbidding the utilize of whatsoever ingredients other than malt and hops. Porter brewers, employing a predominantly pale malt grist, urgently needed a legal colourant. Wheeler's patent malt was the solution.

Yeast band used by Swedish homebrewers in the 19th century to preserve the yeast between brewing sessions.

Louis Pasteur's 1857 discovery of yeast's part in fermentation led to brewers developing methods to prevent the souring of beer past undesirable microorganisms.

In 1912, the apply of brown bottles began to exist used by Joseph Schlitz Brewing Company of Milwaukee, Wisconsin in the The states. This innovation has since been accepted worldwide and prevents harmful rays from destroying the quality and stability of beer.[lx]

Modern beer [edit]

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

Traditional fermenting building (center) and modern fermenting building (left) in Pilsner Urquell Brewery (Czech Commonwealth)

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

Different in many parts of the world, there is a pregnant market place in Europe (the UK in particular) for beer containing live yeast. These unfiltered, unpasteurised brews are more than challenging to handle than the commonly sold "dead" beers; "live" beer quality can suffer with poor care, but many people prefer its taste. While beer is commonly matured for relatively short times (a few weeks to a few months) compared to vino, some of the stronger then-called real ales accept been found to develop character and flavour over the course of every bit much equally several decades.

World beer consumption per capita

In some parts of the world, breweries that had begun as a family business by Germans or other European émigrés grew into large companies, often passing into hands with more business for profits than traditions of quality, resulting in a degradation of the production.

In 1953, New Zealander Morton Coutts developed the technique of continuous fermentation. Coutts patented his process, which involves beer flowing through sealed tanks, fermenting under pressure level, and never coming into contact with the atmosphere, even when bottled. His process was introduced in the United states and United kingdom, just is at present used for commercial beer production only in New Zealand.[61]

In some sectors brewers are reluctant to cover new technology for fear of losing the traditional characteristics of their beer. For example, Marston's Brewery in Burton on Trent still uses open up wooden Burton Spousal relationship sets for fermentation in order to maintain the quality and flavour of its beers, while Belgium's lambic brewers get so far as to expose their brews to outside air in order to pick upwardly the natural wild yeasts which ferment the wort. Traditional brewing techniques protect the beer from oxidation by maintaining a carbon dioxide blanket over the wort as it ferments into beer.

Modern breweries now brew many types of beer, ranging from aboriginal styles such every bit the spontaneously-fermented lambics of Belgium; the lagers, dark beers, wheat beers and more than of Germany; the United kingdom'southward stouts, milds, pale ales, bitters, aureate ale and new modernistic American creations such as chili beer, cream ale, and double 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 diverse styles of local, regional, national and foreign beers.

United states of america

Prior to Prohibition, there were thousands of breweries in the United States, generally brewing heavier beers than modern United states of america beer drinkers are used to. Kickoff in 1920, virtually of these breweries went out of business, although some converted to soft drinks and other businesses. Bootlegged beer was ofttimes watered down to increase profits, commencement a tendency, nonetheless on-going today, of the American markets heavily advertizing 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 light lagers. Advertising became supreme, and bigger companies fared better in that market place. The decades after World War Ii saw a huge consolidation of the American brewing industry: brewing companies would buy their rivals solely for their customers and distribution systems, shutting down their brewing operations.[62] Despite the tape increases in production between 1870 and 1895, the number of firms fell by 46%. Average brewery output rose significantly, driven partly by a rapid increment in output past the largest breweries. As late every bit 1877, only four breweries topped 100,000 barrels annually. By 1895, the largest 16 firms had greatly increased their productive capacity and were all brewing over 250,000 barrels annually;[63] and imports have become more than abundant since the mid-1980s. The number of breweries has been claimed every bit being either over 1,500 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 US breweries to be 2,538, with only 55 of those being non-arts and crafts breweries.[64] [65] [66] [67]

Mythology [edit]

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

The mythical Flemish king 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 violent lioness goddess Sekhmet was only sated after she was tricked into consuming an extremely large amount of red-coloured beer (assertive information technology to exist blood): she became and so drunk that she gave up slaughter altogether and became docile.

In Norse mythology the body of water god Ægir, his wife 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 beverage the beer he brewed for them. He made this in a behemothic kettle that Thor had brought. The cups in Ægir's hall were always full, magically refilling themselves when emptied. Ægir had two servants in his hall to assist 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 matriarch, invented beer.

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

Etymology [edit]

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

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

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

See also [edit]

  • Alewife
  • Food history
  • Jofroi of Waterford, a Paris-based Dominican who nigh 1300 wrote a catalogue of all the known wines and ales of Europe, describing them with smashing savor, 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 eight May 2010.
  2. ^ "The History of Beer - when Was Beer Invented?".
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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 Beginning of Brewing Scientific discipline and Technology: a Disquisitional Essay (1911; reprint BeerBooks, 2005).
  • Dumper, Michael; Stanley, Bruce East. (2007). Cities of the Centre Eastward and North Africa: A Historical Encyclopedia. ABC-CLIO. ISBN978-1-57607-919-5. .
  • Arnold, John P. 1911. Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Scientific discipline and Technology. Chicago: Alumni Association of the Wahl-Henius Establish of Fermentology. ISBN 0-9662084-1-ii
  • Benn, Charles. 2002. China's Gilded Age: Everyday Life in the Tang Dynasty. Oxford Academy Press. ISBN 0-nineteen-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 1000., Carol Horton Tremblay, and Victor J. Tremblay. "Arts and crafts beer in the United States: History, numbers, and geography." Journal of Wine Economics 10.3 (2015): 242-274. online
  • Fahey, David M. "Old-Fourth dimension Breweries: Bookish and Breweriana Historians," Ohio History Volume 116#one, 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 0-415-96930-1
  • Hornsey, Ian Spencer. A history of beer and brewing (Royal Society of Chemistry, 2003). excerpt
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  • Mittelman, Amy. Brewing battles: A history of American beer (Algora Publishing, 2008).
  • Muraresku, Brian C. 2020. The Immortality Cardinal: The Secret History of the Religion with No Name. Macmillan USA. ISBN 978-1250207142
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  • Patterson, Mark, and Nancy Hoalst-Pullen, eds. The geography of beer: Regions, environment, and societies (Springer Science & Business Media, 2014).
  • Scully, Terence. 1995. The Art of Cookery in the Middle Ages ISBN 0-85115-611-8
  • Smith, Gregg. Beer: A History of Suds and Civilization from Mesopotamia to Microbreweries (1995)
  • Unger, Richard West (1992). "Technical Change in the Brewing Manufacture in Germany, the Low Countries, and England in the Late Middle Ages". Journal of European Economic History. 21 (ii): 281–313.
  • Unger, Richard W. 2004. Beer in the Eye Ages and the Renaissance. University of Pennsylvania Press. ISBN 0-8122-3795-i

External links [edit]

  • The Historyscoper – beer
  • Beer in Ancient Egypt
  • The Hymn to Ninkasi Archived 12 July 2014 at the Wayback Car
  • 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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