History of beer
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/* Early beers */ Ancient Egypt isn't "Western". It's North African. Only in the Napoleonic era did Europe begin grouping Egypt with "Classical Western" antiquity.
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{{main|Beer}}
[[Image:Alulu Tablet.jpg|right|thumb|250px|Alulu Tablet - a receipt for "best" beer from 2050 BC in the ancient Kingdom of [[Ur]]]]
'''Beer''' is possibly the world's oldest [[alcoholic beverage]], dating back to at least the [[6th millennium BC]] and recorded in the written history of [[Ancient Egypt]] and [[Mesopotamia]].<ref>
Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology, John P. Arnold. ISBN 0-9662084-1-2 </ref><ref>
[http://www.amazon.co.uk/gp/reader/0415311217?p=S00H&checkSum=ha%2FMenougrV%2FCPWZg6P4td6OJoeMeVfRptT8FuSLUrk%3D] Amazon.co.uk: Books: The Barbarian's Beverage: A History of Beer in Ancient Europe
</ref>
== Early beers ==
[[Image:Tutankhamunale.JPG|thumb|right|200px|Tutankhamun Ale. An authentic replica of ancient Egyptian beer, brewed from [[emmer]] [[wheat]] by the [[Courage (brewery)|Courage]] brewery in [[1996]]]]
As almost any [[cereal]] containing certain [[sugars]] can undergo spontaneous [[Fermentation (food)|fermentation]] due to wild [[Brewer's yeast|yeasts]] in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced about 7,000 years ago in what is today [[Iran]], and was one of the first-known [[biological engineering]] tasks where the biological process of fermentation is used.
In [[Mesopotamia]], the oldest evidence of beer is believed to be a 4,000-year-old [[Sumeria]]n tablet depicting people drinking a [[beverage]] through [[Phragmites|reed]] [[straw]]s from a communal bowl. {{Fact|date=October 2007}}, A 3900-year-old Sumerian poem honoring [[Ninkasi]], the patron goddess of [[brewing]], contains the oldest surviving beer [[recipe]], describing the production of beer from [[barley]] via [[bread]].
{{cquote|
''Ninkasi, you are the one who bakes the bappir in the big oven,<br>
''Puts in order the piles of hulled grains,<br>
''You are the one who waters the malt set on the ground...<br>
<br>
''You are the one who holds with both hands the great sweet wort...<br>
<br>
''Ninkasi, you are the one who pours out the filtered beer of the collector vat,<br>
''It is [like] the onrush of Tigris and Euphrates.''}}
Beer is also 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 light, his face glowed and he sang out with joy."
One of confirmed written evidences of ancient beer production in [[Armenia]] can be obtained from [[Xenophon]]: in his work [[Anabasis (Xenophon)|Anabasis]] (V century B.C.) when he was in one of ancient [[Armenia]] villages he wrote (Book 4, V) [http://etext.library.adelaide.edu.au/x/xenophon/x5an/book4.html].
{{cquote|
''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 take one of these into your mouth, and suck. The beverage without admixture of water was very strong, and of a delicious flavour to certain palates, but the taste must be acquired.
}}
[[Image:FuneraryModel-BakeryAndBrewery MetropolitanMuseum.png|thumb|200px|right|A funerary model of a bakery and brewery, dating to the [[Eleventh dynasty of Egypt]], circa 2009–1998 BC. Made of painted and gessoed wood, originally from [[Thebes]].]]
Beer became vital to all the grain-growing civilizations of Eurasian and North 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''. Knowledge of brewing was passed on to the Greeks. The Greeks then taught the Romans to brew. The Romans called their brew ''cerevisia'', from Ceres, the goddess of agriculture, and ''vis'', Latin for "strength."
Beer was very important to early [[Ancient Rome|Romans]], but during the [[Roman Republic]] [[wine]] displaced beer as the preferred alcoholic beverage. Beer became a beverage considered fit only for [[barbarian]]s; [[Gaius Cornelius Tacitus|Tacitus]] wrote disparagingly of the beer brewed by the [[Germanic peoples]] of his day.
[[Thracian]]s were also known to consume beer made from rye, even since the 5th century BC, as [[Hellanicus of Lesbos]] says in operas. Their name for beer was ''brutos'', or ''brytos''.
== Medieval Europe ==
Beer was one of the most common drinks during the [[medieval cuisine|Middle Ages]]. It was consumed daily by all social classes in the northern and eastern parts of Europe where [[grape]] cultivation was difficult or impossible. Though wine of varying qualities was the most common drink in the south, beer was still popular among the lower classes. Since the purity of [[water]] could seldom be guaranteed, alcoholic drinks were a popular choice, having been boiled as part of the brewing process. Beer also provided a considerable amount of the daily calories in the northern regions. In England and the [[Low Countries]], the per capita consumption was 275-300 liters (60-66 gallons) a year by the [[Late Middle Ages]], and beer was downed with every meal. Though probably one of the most popular drinks in Europe, beer was disdained by science as being unhealthy, mostly because ancient Greek and more contemporary Arab physicians had little or no experience with the drink. In 1256, the [[Aldobrandino]] of [[Siena]] described the nature of beer in the following way:
{{cquote|''But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth, it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.''<ref>Scully pg. 153</ref>}}
The use of [[hops]] in beer was written of in 822 by a [[Carolingian]] Abbot. Again in 1067 by Abbess [[Hildegard of Bingen]]: "If one intends to make beer from oats, it is prepared with hops." Flavoring beer with [[hops]] was known at least since the 9th century, but was only 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 same conserving properties as hops. Beer flavored without it was often drunk soon after preparation and could not be exported. The only other alternative was to increase the alcohol content, which was rather expensive. Hopped beer was perfected in the [[medieval commune|towns]] of [[History of Germany#Middle Ages|Germany]] by the 13th century, and the longer lasting beer, combined with standardized barrel sizes, allowed for large-scale export. The German towns also pioneered a new scale of operation and a level of professionalization. Previously beer had been brewed at home, but the production was now successfully replaced by medium-sized operations of about eight to ten people. This type of production spread to [[Holland in the Middle Ages|Holland]] in the 14th century and later to [[County of Flanders|Flanders]], [[Duchy of Brabant|Brabant]] and reached [[Medieval England|England]] by the late 15th century.<ref>Medieval science...; ''Brewing''</ref>
Laws to enforce the use of hops in beer were introduced in England in the 14th century, and later similar laws were introduced in other countries. In England, these laws lead to peasant uprisings, since it was considered to spoil the taste, but these uprisings were brutally put down.<ref>Tuchmann</ref>
== Early modern Europe ==
[[Image:16thCenturyBrewer.jpg|right|thumb|260 px|A 16th century brewery]]
In [[Europe]], beer largely remained a [[homemaker]]'s activity, made in the home in [[medieval]] times. The oldest still operating commercial brewery is the [[Weihenstephan]] (Bavaria) abbey brewery, which obtained the brewing rights from the nearby town of [[Freising]] in 1040. By the [[14th century|14th]] and [[15th century|15th centuries]], beermaking was gradually changing from a family-oriented activity to an artisan one, with [[pub]]s and [[monastery|monasteries]] brewing their own beer for mass consumption.
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 the [[Netherlands]] as early as 1400 in Winchester, and hops were being planted on the island by 1428. The popularity of hops was at first mixed — the [[Worshipful Company of Brewers|Brewers Company of London]] went so far as to state ''"no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made — but only 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.
[[Image:Achel beer and glass.jpg|left|thumb|[[Brouwerij de Achelse Kluis|Achel]] [[trappist beer]] ([[Belgium]]) with glass]]
In 1516, [[William IV, Duke of Bavaria|William IV]], [[List of rulers of Bavaria|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 water, barley, and hops; yeast was added to the list after [[Louis Pasteur]]'s discovery in 1857. The Bavarian law was applied throughout [[Germany]] as part of the 1871 German unification as the [[German Empire]] under [[Otto von Bismarck]], and has since been updated to reflect modern 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 accident in the 16th century after beer was stored in cool caverns for long periods; they have since largely outpaced top-fermented beers in terms of volume.
== Asia ==
There is pre-historic evidence that shows brewing began around 5,400 BC in [[Sumer]] (southern Iraq). Some recent archaeological finds also show that Chinese villagers were brewing alcoholic drinks as far back as 7000 BC. However, these pre-historic brewing efforts were on a small, or individual, scale - not on the scale of a modern day brewery. [[Asia's First Brewery|Asia's first brewery]] was incorporated in 1855 (although it was established earlier) by Edward Dyer at [[Kasauli]] in the [[Himalaya|Himalayan Mountains]] in [[India]] under the name Dyer Breweries. The company still exists and is known as [[Mohan Meakin]], today comprising a large group of companies across many industries.
== The Industrial Revolution ==
[[Image:Caledonian Brewery.jpg|thumb|right|200px|The [[Caledonian Brewery]], founded in [[1869]], [[Edinburgh]], [[Scotland]]]]
Following significant improvements in the efficiency of the [[steam engine]] in 1765, [[industrialization]] of beer became a reality. Further innovations in the brewing process 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 after 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 beers would have 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 West 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 it, can swallow it as the Hollanders do their thick Black Beer Brewed with Buck Wheat."
An even earlier 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 wood alone, or straw alone, in other with wood and straw together, but, of all, the straw-dried is the most excellent. For the wood-dried malt, when it is brewed, beside that the drink is higher of colour, it doth hurt and annoy the head of him that is not 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 fume..."
"London and Country Brewer" (1736) specified the varieties of "brown malt" popular in the city:
"Brown Malts are dryed with Straw, Wood and Fern, etc. The straw-dryed is the best, but the wood sort has a most unnatural Taste, 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 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 Taste 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."
[[Image:Hydrometer6455.png|thumb|right|a [[hydrometer]], used to measure the [[specific gravity]] of liquids]]
The [[hydrometer]] transformed how beer was brewed. Before its introduction beers were brewed from a single malt: brown beers from brown malt, amber beers from amber malt, pale beers from pale malt. Using the hydrometer, brewers could calculate the yield from different 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. Once this was known, brewers switched to using mostly pale malt for all beers supplemented with a small quantity of highly-coloured malt to achieve the correct colour for darker beers.
The invention of the [[drum roaster]] in 1817 by [[Daniel Wheeler]] allowed for the creation of very dark, roasted malts, contributing to the flavour of porters and stouts. Its development was prompted by a British law of 1816 forbidding the use of any 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.
The discovery of yeast's role in fermentation in 1857 by [[Louis Pasteur]] gave brewers methods to prevent the souring of beer by undesirable [[microorganisms]].
== Modern beer ==
[[Image:Australian beer production 1945.jpg|thumb|left|200px|Bottling beer in a modern facility, [[1945]], [[Australia]]]]
Prior to [[Prohibition]], there were thousands of breweries in the United States, mostly brewing heavier beers than modern US beer drinkers are used to. Beginning in 1920, most of these breweries went out of business, although some converted to soft drinks and other businesses. Bootlegged beer was often watered down to increase profits, beginning a trend, still on-going today, of the American palate preferring weaker beers. 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. 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.<ref>This practice led to a number of lawsuits, most notably ''Bloor v. Falstaff Brewing Corp.'', 454 F.Supp. 258 (S.D.N.Y. 1978), affirmed, ''Bloor v. Falstaff Brewing Corp.'', 601 F.2d 609 (2nd Cir. 1979). The trial court's written opinion contains a well-researched history of beer.</ref>
Smaller breweries, including [[microbreweries]] or [[craft brewer]]s and imports have become more abundant since the mid 80's. By 1997 there were more breweries operating in the United States than in all of Germany.<ref>[http://beertown.org/events/acbw/index.html American Craft Beer Week<!-- Bot generated title -->]</ref> As of 2007, there are 1390 regional craft breweries, microbreweries and brewpubs in the United States.<ref>[http://www.beertown.org/education/stats.html Beertown-Brewers Association<!-- Bot generated title -->]</ref>
Many European nations have unbroken brewing traditions dating back to the earliest historical records. Beer is an especially important drink in countries such as [[Belgium]], [[Germany]], Ireland , and the [[UK]], with nations such as [[France]], the Scandinavian countries, the Czech Republic, and others having strong and unique brewing traditions with their own history, characteristic brewing methods, and styles of beer.
Unlike in many parts of the world, there is a significant market in Europe (the UK in particular) for beer containing live yeast. These unfiltered, unpasteurised brews are awkward to look after compared to the commonly sold dead beers: live beer quality can suffer with poor care, but many people prefer the taste of a good live beer to a dead one. While beer is usually matured for relatively short times (a few weeks to a few months) compared to wine, some of the stronger so-called [[real ale]]s have been found to develop character and flavour over the course of as much as several decades.
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 concern for profits than traditions of quality, resulting in a degradation of the product.
In 1953, [[New Zealand]]er [[Morton W. Coutts]] developed the technique of continuous fermentation. Coutts [[patent]]ed his process which involves beer flowing through sealed tanks, fermenting under pressure, and never coming into contact with the atmosphere, even when bottled. His process is used by [[Guinness]]. [[Marston's]] Brewery in Burton on Trent, on the other hand, still uses open wooden [[Burton Union]] sets for fermentation in order to maintain the quality and flavour of its beers, while Belgium's [[lambic]] brewers go so far as to expose their brews to outside air in order to pick up 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 different 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 UK's [[stout]]s, [[mild ale|milds]], [[pale ale]]s, [[bitter beer|bitters]], [[Golden ale (UK)|golden ale]] and new modern American creations such as Chili Beer, [[Cream Ale]], and [[India Pale Ale#Double India Pale Ale|Double India Pale Ales]] which may have [[Alcohol by volume|abv]] over 20%.<ref>[http://www.dogfish.com/brewings/Limited_Edition_Beers/120_Minute_IPA/15/index.htm Dogfish Head - 120 Minute IPA<!-- Bot generated title -->]</ref> Traditional brewing techniques are still very widely used for the sake of maintaining the quality of the final product which suffers if brewed using the more efficient industrial processes which have been developed in modern times.
Today, the [[brewing industry]] is a huge global [[business]], consisting of several [[Multinational corporation|multinational companies]], and many thousands of smaller producers ranging from [[brewpub]]s to [[regional brewery|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 foreign beers.
==Beer Cookbook==
In 2008, [http://en.wikipedia.org/wiki/The_Ultimate_Beer_Lover%27s_Cookbook ''The Ultimate Beer Lover's Cookbook''] by John Schlimm was published by Cumberland House Publishing in Nashville, TN. With more than 400 food and drink recipes, it is the largest beer cookbook ever published.
== Mythology ==
[[Image:Gambrinus.jpg|thumb|right|100px|[[Gambrinus]] – king of beer]]
The Finnish epic [[Kalevala]], collected in written form in the 19th century but based on oral traditions many centuries old, devotes more lines to the origin of beer and brewing than it does to the origin of mankind.
The mythical [[Flanders (county)|Flemish]] king [[Gambrinus]] (from Jan Primus (John I)), is sometimes credited with the invention of beer.
According to Czech legend, deity [[Radegast (god)|Radegast]], god of mutuality, invented beer.
Ninkasi was the patron goddess of [[brewing (beer)|brewing]] in ancient [[Sumer]].
==References==
{{Reflist}}
==Bibliography==
*Arnold, John P. ''Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology'' ISBN 0-9662084-1-2
*Benn, Charles. 2002. ''China's Golden Age: Everyday Life in the Tang Dynasty''. Oxford University Press. ISBN 0-19-517665-0.
*Death, James ''The Beer of the Bible'', ASIN B000889GP4
*Eames, Alan D. ''Secret Life of Beer : Legends, Lore & Little-Known Facts'' ISBN 0-88266-807-2
*''Medieval science, technology, and medicine : an encyclopedia'' (2005) Thomas Glick, Steven J. Livesey, Faith Wallis, editors ISBN 0-415-96930-1
*Mitchell, Stephen ''Gilgamesh, a new English version'' ISBN 0-7432-6164-X
*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'' ISBN 0-380-78051-8
*Tuchman, Barbara ''A Distant Mirror: The Calamitous 14th Century'' ISBN-10: 0345349571 ISBN-13: 978-0345349576
*Unger, Richard W. ''Beer in the Middle Ages and the Renaissance'' ISBN 0-8122-3795-1
==External links==
*[http://www.thekeep.org/~kunoichi/kunoichi/themestream/egypt_alcohol.html Beer in ancient Egypt]
* [http://www.piney.com/BabNinkasi.html The Hymn to Ninkasi]
*[http://www.thefoaminghead.com/historyofbeer.html The Foaming Head's History of Beer Page]
[[Category:Beer]]
[[Category:History of food and drink|Beer]]
[[ca:Història de la cervesa]]
[[de:Geschichte des Bieres]]
[[fr:Histoire de la bière]]
[[it:Storia della birra]]
[[no:Ølets historie]]