Introduction to Beer and Its History

Introduction to Beer

• One of the most consumed alcoholic beverages worldwide.
• An alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops.
• Global revenue of $603.1 billion in 2018.
• Top 5 beer producers are China, the United States, Brazil, Mexico, and Germany.

Beer in the Ancient World

• Dates back to around the 6th century BCE.
• Likely resulted from spontaneous fermentation of breads.
• An important beverage in ancient Egypt and Mesopotamia, used in religious ceremonies and as gifts to the pharaoh.
• 30,000 gallons of beer were offered to the gods every year.
• The dead were even buried with beer.
• Beer was considered an integral part of a healthy diet by the Greeks.
• The Greeks spread the art of brewing to the Romans, who then spread it to Britannia.

Beer in the Medieval World

• Monks built the first breweries and were pioneers of the hotel, offering shelter, food, and drink to traveling pilgrims.
• Beer was generally brewed by women, who were cooks and considered beer a "food-drink."
• Beer was preferred over water because it was often more sanitary.
• Beer also provided much-needed calories to low-calorie diets.
• The use of hops in beer was written about in 822 but perfected in Germany in the 13th century.

Origins in Monasteries

• Monastery brewhouses have existed across Europe since the middle ages.
• Beer was brewed in French Cistercian monasteries.
• Breweries were later introduced in monasteries of other countries as the Trappist order spread.
• The Trappists brewed beer to feed the community, in a perspective of self-sufficiency.

Sensory Aspects of Beer

• Aroma can come from the malt, strength of the hops, alcohol, esters, or other ingredients.
• Flavor comes from the type and amount of malt used, the flavor of the yeast, and the bitterness of the hops.
• Appearance includes color, clarity, and nature of the head.
• Mouthfeel refers to the feel of beer in the mouth, both from the thickness of the beer and from carbonation.

Beer Composition

• About 4% alcohol by weight.
• pH of about 4.2 (acidic).
• Carbohydrates and some minerals (calcium).
• Little protein and B vitamins.

Beer Folklore: The Salvation of Humanity

• The Kalevela, a Finnish epic poem, illustrates the mythological history behind beer's first fermentation.
• It reveals the origins of using hops in the brewing process.

Beer Folklore: The Hospitable God of the Sea

• Aegir, the Norse god of the sea, is known for his hospitality.
• The Norse god of thunder, Thor, gifted Aegir with a mile-deep cauldron brimming with ale for use during annual banquets for the gods.
• Aegir is known for hosting lavish celebrations, including providing a bottomless keg of ale.

Fermentation

• Wort is transferred to a fermentation vessel, and yeast is added.
• Top fermentation (Ales)
  • Yeast rises to the surface during fermentation.
  • Creates a thick, rich yeast head.
  • Uses Saccharomyces cerevisiae.
  • Ferments at 68oF for 3 to 14 days.
• Bottom fermentation (Lagers)
  • Yeast grows less rapidly than top fermenters.
  • Produces less foam and settles to the bottom of the fermenter.
  • Uses Saccharomyces carlsbergensis or S. uvarum.
  • Ferments at 48oF for 3 to 40 days.
• Sugar is converted to alcohol and CO2 gas.

Fermented Beverages from Other Cultures

• Zambia: Munkoyo Beverage made from corn meal and roots.
• Botswana: Morula beer (Amarula), Chetopoti made from watermelons, Fermented Ginger Beer.
• Ghana: Pito is a traditional alcoholic beer that is made from fermented sorghum or millet.
• Japan: Sake, an alcoholic beverage made by fermenting rice.

Explore the fascinating history of beer from its ancient origins to its significance in medieval society. Discover how beer was produced, its role in various cultures, and its transformation through the ages. This quiz covers key facts and timelines regarding one of the world's most popular beverages.