“Brewing has been a human activity ever since the beginning of urbanization and civilization in the Neolithic period. Beer is a product valued by its physico-chemical properties (i.e. quality) as much as by its entanglement with religious, culinary
and ethnic distinctiveness (i.e. tradition). Accordingly, the history of beer brewing is not only one of scientific and technological advancement, but also the tale of people themselves: their governance, their economy, their rites and their daily life.
It encompasses grain markets as well as alchemy.” Right from the beginning the article titled A Comprehensive History of Brewing, shows how important beer and brewing is.
The reason I liked this article so much was because it gave so much detail and charts. It helped explain the importance of beer economically and socially. A few charts I found interesting are:
Table 1.2
The three primary beer styles (about 1875 – 1914 [107 – 109] ).
Process Brown Bavarian lager Pale American lager British pale ale
Malt summer barley,
germination 4 – 10 days,
air – drying and subsequent
direct and indirect kilning,
close at 85 – 87 ° C
six – row barley malt, drying/
kilning for 26 – 30 h, close at
85 – 87 ° C
germination 10 – 15 days,
indirect kiln, air drying
for 3 – 4 days, close 5 h at
75 ° C; pale, excellent
solution
Mashing
process
decoction, two – or three –
mashing process
malt, corn, rice, syrups; ‘ double ’
mashing technology: unmalted
materials, mashed at 40 – 70 ° C,
boiled; malt doughed at 38 ° C,
boiled adjuncts added,
subsequently infusion mashing
at 67 ° C
infusion process, high
starting temperature
(64 – 69 ° C)
Main
fermentation
bottom fermentation, 6 – 12
days, 6 – 10 ° C, limited
attenuation
bottom fermentation, closed
tubs, CO
2
collected, one tub,
2 – 5 days, 8 – 12 ° C
top fermentation, two
tubs, 49 h, 17 – 22 ° C,
high degree of
attenuation
Microorganism slow – fermenting yeasts
S. uvarum
with uniform
genomes [110] ,
bottom – fermenting yeasts,
slight fl
occulation
fast – fermenting yeasts
(
S. cerevisiae
),
heterogeneous genomes,
several species
Second
fermentation,
storage
after saccharifi
cation for
6 – 8 days, storage up to
6 month
2 – 12 weeks at
≤
3 ° C; fi
ning
(chip tanks), carbonating
>
3 months
Beer (W: wort;
A: alcohol)
W: 11.0 – 13.5%;
A: 2.7 – 4.0%
W: 12 – 13%; A: 3.8% W: 13.5 – 14.0%;
A: 4.1 – 5.0%
34
1 A Comprehensive History of Beer Brewing
Table 1.4
World beer production around 1900 and 2003 [113, 124, 125] .
Country Output (1000 hl)
1897 – 1901; 2004
Germany 69,000; 106,190
British Empire 64,000
United Kingdom 60,500; 58,911
Ireland 8,142
British Colonies 3,500
Australia 1600; 16,910
Canada 1100; 23,130
India 245; 7,000
Cape Province/South Africa 100; 25,000
United States 46,400; 233,300
Austria – Hungary 21,500
Austria 4,800; 8,670
Bohemia/Czech Republic 9,400; 18,753
Moravia/Slovakia 2,000; 4,218
Galicia/Poland 1,200; 27,700
Hungary 1,400; 6,872
Rest Austro – Hungarian Empire 2,700
Italy 13,125
Belgium 14,100; 17,409
France 9,600 16,801
Russia (Commonwealth of Independent States) 5,200 85,200
Sweden 3,300 3,788
Denmark 3,000 8,550
Switzerland 2,500 3,561
Netherlands 2,200 23,828
Middle and South America 1,500 233,626
Mexico 300 68,482
Chile 400 4,200
Argentina 290 12,800
Brazil 220 85,600
Peru 15 6,100
Norway 500
Japan 270 65,490
Smaller states of Europe 230 73,000
Serbia 70 6,000
Romania 65 14,000
China 291,000
Spain 30,677
I couldn’t figure out out to keep the formatting, sorry about that one, but you can see the charts and how the production of beer has changed and increased in volume. This article was an excellent read although it was a bit on the long side. Brewing has changed a lot over the years, but one thing has remained the same, alcohol is still important for an economy and also a society.
A Comprehensive History of Beer Brewing. (n.d.). Retrieved July 2, 2015.
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