The earliest humans discover by chance that grain that has become damp can ferment into an alcoholic drink.
The Sumerians develop one of the first written beer recipes and celebrate beer in the Hymn to Ninkasi.
The Egyptians elevate beer brewing to an advanced craft and use it as a means of payment and offering to the gods.
Medieval monks refine brewing techniques and lay the foundation for systematic and quality beer brewing in Europe.
The introduction of hops into the brewing process drastically changes the taste and shelf life of beer.
Duke William IV of Bavaria issues the famous German Reinheitsgebot, decreeing that beer may only be made from water, barley and hops.
Brewer Josef Groll creates the first clear, bottom-fermented lager beer, which becomes known worldwide as pilsner.
Louis Pasteur scientifically demonstrates that yeast is responsible for fermentation, leading to better control over the brewing process.
Technological innovations such as steam engines, refrigeration and bottle filling make large-scale, industrial beer production possible.
Small, independent breweries are bringing artisanal diversity back to the world of beer in response to mass production.
This edict, issued on April 23, 1516 in Ingolstadt, is often regarded as the oldest food law still in effect in the world. Its purpose at the time was twofold: safeguarding the quality of beer and protecting grain reserves for bread production by banning the use of wheat and rye in beer. Yeast was only later added to the official list of ingredients, after Louis Pasteur had scientifically demonstrated the existence of yeast. The Reinheitsgebot is still regarded today as a symbol of German beer quality and tradition.