There is evidence that beer was produced in the area of Mesopotamia eight thousand years ago,

but its origin probably pre-dates to many thousands of years before in many different locations.

It was probably produced by accident by the spontaneous fermentation of dough or bread.

But whatever the cause, it is known that beer production is closely tied to the rise

of cereal agriculture (barley, wheat and rye) which occurred about ten thousand years ago.



Once people learned to steep grains, these primitive beers (actually ales) were made by creating

a mash from crushed or malted grain. If bread was the desired outcome, more grain could be added,

formed, and baked, if beer was the desired end product, all that needed to be added was more

water.


It's no wonder beer is called "bread in a bottle."


Monasteries played a large role in beer brewing and improved the process.

While the process making of beer has changed over the last ten thousand years,

it is significant to note that in the United States both the industrial revolution

and Prohibition had a major impact on the quality and quantity of beer production.

Home brewing commenced among Germanic peoples in 719 ad and in England in the 12th Century.

With the growth of cities, beer began to be served in public establishments, but

growth of such an industry was slow until the Industrial Revolution.


Beer making in America began with Dutch and British Settlers as early as 1587.

Maize (corn) was malted and hops were grown in Virginia. At the beginning of the 19th century,

there were 150 breweries in the United States.New York and Philadelphia became the main brewing

centers in the 18th century, where many different types of beer were produced, such as ales,

stouts and lagers.


Breweries had numbered near 1,000 by the time the eighteenth amendment was ratified on

January 16, 1919, and ushered in the era that prohibited all alcoholic beverages.

To survive breweries had to focus on non-alcoholic products, such as near beers, malted milk,

and ice cream. By the time prohibition was over, two of the surviving companies, Anheuser-Busch

and Miller had become the top two of three breweries of the world. In 1936 there were

750 brewing companies in the U.S. and by 1989 there were only 26. As a result of the Busch-Miller

dominance a variant of Bohemian Pilsner (pale-dry, light colored with a low-malt

and bitterness flavor), has become the dominant style.


Microbreweries began to challenge the "Bud" and "Miller" brands, and in 1981 and had

increased to 500 strong by 1992. Their dedication to brewing old-style has raised awareness

and demand for high quality, varied types of beer.