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.
Pasteur unravels the secret of fermentation
Pasteur's research into microorganisms revolutionized not only medicine but also the brewing industry. His 1876 book 'Études sur la Bière' described how specific yeast strains were responsible for fermentation and how unwanted bacteria could spoil beer. Thanks to these insights, brewers could henceforth work more precisely with pure yeast strains, leading to more consistent quality and longer shelf life. Pasteurization, the process by which beer is briefly heated to kill bacteria, subsequently became standard practice in the industry, paving the way for large-scale commercial beer production and export.