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Period: 3000 BCE to 600 BCE
Prehistory
- 3000 BCE: The Sumerians were the first great civilization of the Middle east to prize beer for its nutritious attributes.
- 2900- 2350 BCE: Ninkasi the Mesopotamian Goddess of Beer was described during the Early Dynastic Period.
- 2325 BCE: Egyptian cities and temples fortified brewery type buildings similar to modern day brewpubs, beer called "hekt" was cherished on a grand scale.
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Period: 600 BCE to 476
Classical Era
- 450 BCE: Greek writer Sophocles discussed the concept of moderation when it came to the consumption of beer or in Greek definition "zythos", barley wine.
- 179 AD: Romans brewed beer with Rye at Casta Regina a Roman outpost originally founded by Marcus Aurelias located in Regensburg, Germany the Danube River.
- 202 BCE- 220 AD: Han Dynasty (China) Beer-li, as it is called is produced using malted grain called "nie jiu" to brew beer.
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Period: 476 to 1450
Middle Ages Era
- 974: Grutgerechtigkeit or Grut Liscense was awarded to German clergymen by Henry IV. Gruit was a mix of herbs, spices, and berries to replace hops in beers brewed in the Belgium, German, and Netherland regions.
- 1080: Saint Arnold of Soissons (Northern French Commune) Arnold encouraged local peasants to drink "small beer', throughout the day starting for breakfast due to it's nutritional gifts of health. The beer contained a lower alcohol content and spent yeast.
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1080
St. Arnold of Soissons
Middle Ages- Saint Arnold of Soissons in Northern France is depicted of the "Saint of Brewers" and is shown in pictures of holding a Mash Rake and Grains of Barley. (Contributor #1) Sources: Wikipedia/ Google Images -
Period: 1450 to
Early Modern Era
- 1561- Bavarian Law: "Reinheitsgebot" was the law that proclaimed on ingredients allowed in the production of beer in German Bavaria could be Water, Barley, and Hops. Although Yeast was not included it was part of the brewing fermentation process and without it beer would not be known as anything else.
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Period: to
Modern Era
The Modern Era brought with it the industrial revolution which provided technological advancement to the art of brewing and production of beer. some examples listed below include;
- 1768: Sacchrometer Hydrometer first used by James Baverstock in brewing of beer production.
- 1885: Henry Stopes updates design of the Saladin Boxes (Charles Saladin- original inventor) used for better turning of barley germination in malting process. -
Sacchrometer First Used in Brewing
A saccharometer is a hydrometer which is a device used to measure the density of sugar in a liquid solution, invented by Thomas Thomson and initially used for brewing by James Baverstock Sr. in 1768. (Scientific Milestone #1) Source Wikipedia/ Google Images -
Joseph Williams Lovibond
- 1860: Joseph Williams Lovibond; a British Brewer patents the Lovibond Tintometer which helps identify proper color of beer for taste and flavor profiles in the brewing process. degrees of Lovibond are depicted in use of pale yellow to golden amber glass slides determining the proper degree of color a alcoholic beverage whiskey or beer may entail.
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Louis Pastuer- Fermentation & Germ Theory
Louis Pasteur conducted research in which showed that the growth of micro-organisms was responsible for spoiling beverages, such as beer, wine and milk. With this established, he invented a patented process in which liquids were heated to a temperature between 60 and 100 °C. This process application killed most bacteria and molds within the liquid itself. This patented method became known as pasteurization, and was soon applied to beer and milk. (Contributor #3) Source Wikipedia/ Google Images -
Saladin Box
Henry Stopes (1854-1902) An Architect, paleontologist, and brewer Henry was an intuitive industrialist. His 1885 input and publication in Malt and malting was a technical advancement in industrial revolution equipment for the brewing industry. (Contributor #4) Source Malting Book & Tasting Beer -