Beer: the age-old gold – from discovery to contemporary beer culture
PublicThe accidental discovery of fermented grain
The earliest humans discover by chance that grain that has become damp can ferment into an alcoholic drink.
beer in ancient Mesopotamia
The Sumerians develop one of the first written beer recipes and celebrate beer in the Hymn to Ninkasi.
beer brewing in ancient Egypt
The Egyptians elevate beer brewing to an advanced craft and use it as a means of payment and offering to the gods.
monasteries become centers of the brewing craft
Medieval monks refine brewing techniques and lay the foundation for systematic and quality beer brewing in Europe.
hops become the standard bittering and preservative agent
The introduction of hops into the brewing process drastically changes the taste and shelf life of beer.
The Reinheitsgebot is issued
Duke William IV of Bavaria issues the famous German Reinheitsgebot, decreeing that beer may only be made from water, barley and hops.
The invention of pilsner in Plzeň
Brewer Josef Groll creates the first clear, bottom-fermented lager beer, which becomes known worldwide as pilsner.
Pasteur unravels the secret of fermentation
Louis Pasteur scientifically demonstrates that yeast is responsible for fermentation, leading to better control over the brewing process.
rise of industrial beer brewing
Technological innovations such as steam engines, refrigeration and bottle filling make large-scale, industrial beer production possible.
The rise of the modern craft beer movement
Small, independent breweries are bringing artisanal diversity back to the world of beer in response to mass production.
monasteries become centers of the brewing craft
From the early Middle Ages onward, monasteries in Europe, particularly in what is now Belgium and Germany, took over beer brewing as an organized activity. Monks had access to written knowledge, time and resources to experiment with ingredients and fermentation processes. Beer was not only drunk during fasting periods as a nutritious substitute for food, but also sold to generate income for the monasteries. This tradition laid the foundation for the later Trappist beers that remain famous to this day.