Beer is produced by such a complex process that it often seems surprising how anyone would have thought of it. Nevertheless they did, and a long time ago.

Beer is one of the oldest products of civilization. Historians believe that the ancient Mesopotamians and Sumerians were brewing as early as 10,000 BC. A stone tablet found in 1981 describes a kind of beer made by the Babylonians as early as 6000 BC. The ancient Chinese also brewed beer, as did pre-Columbian civilizations in the Americas, who used corn instead of barley. Similarly, ancient Britons made a beer from malted wheat before the Romans introduced barley.

The main raw material in beer brewing is barley and it is known that this grain was in existence as early as 3000BC. As barley grows better than grapes in cooler climates, the northern countries of Germany and England produced beer in preference to wine and these regions became famous for their beers. Indeed, beer production was taken very seriously, as it was in the New World, where beer was a major component of the Pilgrim's diet.

Beer used as a source of nutrition

Until 1400 the main ingredients of ale consisted of malted barley, water and yeast. Rosemary and thyme were added to help prevent the beer from spoiling and to add flavouring. The ale was cloudy and full of protein and carbohydrate, making it a good source of nutrition for peasant and noble man alike.

It is believed that in the fifteenth century a new version of ale was discovered. Merchants from Flanders and Holland introduced hops to the brew and this added a measure of bitterness. The hopped variety was called "beer" and the unhopped variety, "ale". The hopped version proved so popular that by the eighteenth century all beers were hopped.

In the Middle Ages, European monks were the guardians of literature and science, as well as the art of beer making. They refined the process to near perfection and institutionalised the use of hops as both flavouring and a preservative. However, it wasn't until Louis Pasteur came along that a final, important development was made. Until that time, brewers had to depend on wild, airborne yeast for fermentation. By establishing that yeast is a living microorganism, Pasteur opened the gates for precisely controlling the conversion of sugar to alcohol.

Beer today

Many refinements are used today according to the type of beer being brewed, but essentially only two types of yeast are used, Saccharomyces cervisiae and its close relative S. Carlsbergensis. S. cerevisiae is described as "top-fermenting" as it floats on the surface of the wort. It is used in brewing darker beers such as English "Bitter", whereas continental lager-type beers are made with S.carlsbergensis, which is a bottom-fermenting yeast.

An enormous variety of beers are available today in Europe, particularly in the low countries, Belgium, the Netherlands and Germany. Of particular note, Lambic beer is fermented with wild yeasts and sometimes flavoured with cherries or raspberries, while the fashionable "White Beer" is made with wheat and flavoured with coriander and orange peel!

Beer for all seasons!

The history of beer is very interesting. From providing liquid nourishment for "fasting" monks to quenching the thirst of gold diggers in California, different brews have been around for many, many years.

Abbey Ale: This is a strong beer that was brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting.
Steam Beer: This style of beer was first produced in California at the end of the 19th century, during the Gold Rush. It is produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures.
Bock: A very strong lager that was traditionally brewed in winter to celebrate the coming spring.
Double Bock, or Dopplebock: This beer was originally brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them through their Lenten fast
India Pale Ale: An ale that was brewed in England for British troops stationed in India in the 18th century. It was brewed very strong to survive a voyage that could take as long as six months.
Porter: First brewed in London in 1722 by a man named Harwood. This beer was intended as a substitute for a then popular mix of ale, beer, and two penny beer. The beer was called "Entire" and was marketed as being "richer and more nourishing than ale". It was intended for porters and heavy labourers to help provide them with the strength needed to accomplish their tasks.

FOOD TODAY 02/2002