Beer

International Beer Day was created in 2007 by Jesse Avshalomov, Evan Hamilton, Aaron Araki, and Richard Hernandez, in San Francisco, United States as a way to bring friends and strangers together over pints of beer. Between 2007 and 2012, the holiday was celebrated on August 5, but due to popular demand that the day be held on a Friday (no surprise there), the organizers changed the date to the first Friday of August.

Ok, so we know we missed it by a couple of days. But that doesn’t mean that we weren’t celebrating just the same. And we figured that this gave us a good excuse to devote today’s blog post to the topic of all things beer - better later than never!

Beer. The mere mention of the word conjures visions of frothy mugs clinking in dimly lit taverns, the hoppy aroma mingling with the salty scent of pretzels. Now, before you settle into thinking this is another trite love letter to a fermented beverage, we assure you: we’re not here to pen an ode. No, this will be a journey through the annals of beer history, a tale so rich and effervescent it might just leave you a little light-headed.

Picture this: ancient Sumerians, one of the world's first brew masters, concocting a barley-based potion as early as 5,000 BCE. They even had a goddess of beer, Ninkasi, proving that our forebears knew how to prioritize. Fast forward a few millennia and monks are crafting liquid bread in medieval monasteries, ensuring their holy bubbles keep the pious and the peasantry pleasantly plastered.

Did you know that beer was once served for breakfast? Yes, those industrious Europeans of the Middle Ages knew that nothing kickstarts the day like a good stout. And let’s not forget the great Egyptian pyramid builders, who were partially paid in beer – a liquid wage that kept their spirits high and their productivity higher. From beer floods in London (see our July 26 blog post)

to prohibition's underground speakeasies, beer has been at the heart of many a historical twist and turn. So, grab a pint (or two) and buckle up as we embark upon a frothy ride through the hoppy highs and malty lows of beer's illustrious saga. With a few of the most inventive beer commercials ever thrown in for good measure as well.

Definition: Beer is an alcoholic beverage made by fermenting sugars found in cereal grains such as wheat or barley. Many beers around the world are brewed with hops, herbs, or fruits that add flavor to the drink. Often referred to as "liquid bread", this term highlights beer's historical role as a staple food and its nutritional value, especially in times when solid food was scarce or less reliable.

Both bread and beer share common ingredients, such as grains and yeast, and have been essential in human diets for centuries. Thought to be the world's oldest beverage still consumed today, beer has been drunk by almost all cultures around the world throughout human history. In 2023 the global beer market was valued at USD$821.39 billion. Today, beer is the third most consumed beverage in the world only after water and tea.

Oldest Known Beer Recipe: Chateau Jiahu is not just a brew; it’s a liquid time capsule, an ale born from the whispers of ancient history. Created by Dogfish Head Brewing,

this one-of-a-kind beer is based on the oldest known beer recipe, pieced together from pottery jars unearthed in the Neolithic Chinese village of Jiahu. With the help of biomolecular archaeologist Dr. Patrick McGovern of the University of Pennsylvania Museum, Dogfish Head managed to resurrect a drink that dates back to approximately 7000 BCE.

The jars uncovered in Jiahu revealed traces of ingredients that would make modern brewers both envious and curious - hawthorn fruit, rice, honey, and wild grapes. These components were analyzed and reimagined, giving birth to Chateau Jiahu, a brew that’s part history lesson, part modern marvel.

Drinking Chateau Jiahu is akin to sipping a story, one that spans millennia and bridges the gap between then and now and celebrates our timeless pursuit of crafting something delightful from the simplest of ingredients.

A Goddess of Beer: The ancient Sumerians, who flourished in Mesopotamia around 5,000 BCE, are often credited as some of the world’s first brew masters. These early inhabitants of what is now modern-day Iraq not only developed the earliest known civilization but also mastered the art of brewing a barley-based beer. This concoction was far from the clear, golden brews we enjoy today. Instead, it was likely a thick, nutritious gruel-like beverage, rich in fermentable sugars and enjoyed through straws to avoid the gritty sediment.

Central to Sumerian brewing culture was the goddess Ninkasi, the divine patroness of beer.

Ninkasi's significance underscores just how vital beer was to Sumerian society. She was celebrated in hymns, the most famous of which is the “Hymn to Ninkasi,” an ancient song that doubles as a recipe for brewing beer. This hymn is one of the oldest surviving examples of written literature and provides detailed instructions on the brewing process, from mashing the barley to fermenting the beverage.

Pyramids Built on Beer: The grand pyramids of Egypt are monumental testaments to human ingenuity, architectural prowess, and, perhaps most importantly of all, the life-sustaining power of beer. That’s right, these ancient Egyptian pyramid builders were not just the workforce behind one of humanity’s greatest architectural feats; they were also early beneficiaries of what we might call history's first employee benefits program. Instead of health insurance and stock options, these workers received around four liters of beer each day. Enough to keep them both hydrated and pleasantly buzzed, ensuring the Great Pyramid wasn’t just built on sweat and toil, but also on a steady stream of barley-based cheer.

Beer wasn’t just a beverage; it was a staple of the ancient Egyptian diet, contributing to both nutrition and hydration. Given the questionable quality of Nile water at the time, beer was a much safer option, killing off harmful bacteria through the brewing process. This daily allowance of liquid bread provided essential nutrients and a morale boost. After all, if you’re going to spend years stacking stones in the sweltering desert, you might as well do it with a cold brew in hand.

So, the next time you marvel at the pyramids, remember to raise a glass to those ancient workers who, quite literally, built one of the Seven Wonders of the World on a foundation of barley, water, and a bit of fermentation magic.

There’s A Law Against That: No, we’re not talking about prohibition here (we’ll get to that later). In ancient Babylon, beer was more than just a beverage; it was a cornerstone of civilization, a liquid testament to the ingenuity and priorities of early humans. The Code of Hammurabi, one of the earliest and most comprehensive legal documents in history (c. 1,750 BCE), lays down the law with all the subtlety of a stone tablet.

Amidst its many edicts on justice, commerce, and property, the Code took a particularly hard line on one crucial matter: beer.

You see, in Babylonian society, beer wasn’t just regulated; it was sacred. So sacred, in fact, that if a tavern owner was caught overcharging customers or - Ninkasi forbid - diluting their beer, the penalty was death. No fines, no warnings, just straight to the ultimate consequence.

Clearly, the Babylonians didn’t mess around when it came to their ale. It was a society that understood the importance of “trust your local barkeep”, and they enforced it with the kind of zeal usually reserved for high treason. So next time you’re enjoying a pint, spare a thought for those ancient Babylonian tavern keepers who had to keep their pours pure and prices fair under the watchful eyes of Hammurabi’s stone-carved justice. It’s a reminder that the quest for a quality brew - and the protection of the consumer - has ancient, and sometimes perilous, roots. Cheers to that!

Speaking of Laws: Germany has always taken its beer seriously, but nothing illustrates this more than the legendary Reinheitsgebot, or Beer Purity Law, passed in Bavaria in 1516.

This decree set a high bar for brewing. According to the Reinheitsgebot, beer could only be made using three ingredients: barley, hops, and water. It was a simple, straightforward mandate designed to keep beer pure, safe, and delicious. They had to update it in 1857 to include yeast, thanks to Louis Pasteur’s little discovery that yeast, not magic, was responsible for fermentation.

Unlike Hammurabi’s Code, wasn’t just about punishing bad behavior but about establishing a clear standard that would prevent the need for punishment in the first place. By limiting ingredients to barley, hops, and water (and later yeast), the law ensured that brewers couldn’t cut corners or use subpar materials. It was a preemptive strike against fraud and impurity, wrapped up in the noble pursuit of perfecting the craft.

The Reinheitsgebot is still revered and, to a large extent, adhered to in Germany today. So, the next time you enjoy a crisp, clean German lager, you can toast to a law that has safeguarded beer quality for over half a millennium. Prost!

Baptism by Beer: Yes, in the 13th century, some children were baptized in beer. In a time when water was often a precious and contaminated commodity, resourceful parents turned to beer as a substitute for holy water. After all, if beer was good enough to drink daily (and much safer than questionable well water), why not use it for a little spiritual cleansing? You can just imagine the scene: a medieval church, candlelight flickering against stone walls, the smell of incense mingling with the hearty aroma of freshly brewed ale. The baby is doused in a frothy blessing, much to the bemusement of gathered relatives.

This practice became widespread enough to catch the attention of Pope Gregory IX. Apparently, the notion of a child being baptized in beer instead of sanctified water didn’t quite sit well with the Holy See. The pope officially decreed that any baptism conducted with beer was invalid. No amount of hops, barley, and fermentation could substitute for the sanctity of consecrated water. Thus, the practice of beer baptisms went down the drain. But next time you raise a glass, spare a thought for those medieval parents who, in the absence of clean water, turned to their trusty ale, only to be reminded by the Vatican that some traditions are best left untouched.

Plymouth Rock: In 1620, the Mayflower carrying the Pilgrims – the first English settlers to North America - had initially intended to sail to Virginia. When it arrived on the rocky shores of Plymouth, MA, the captain of the ship noted that they were running low on beer. In order to ensure that his crew had enough to make the trip back to England, he forced the Pilgrims ashore and made them drink water.

As we’ve seen, for most of history, beer wasn’t just for fun; it was safer than water. So, when the captain saw the barrels running dry, he made a snap decision. Instead of risking a sober return to England, he forced the Pilgrims ashore to fend for themselves with whatever water they could find. And so, Plymouth Rock became their unplanned home, all thanks to a shortage of beer. Next time you sip a pint, toast to the Pilgrims who stumbled into history - and a new world – all because the beer barrels were running low.

Beer-Fest for Lent: In the annals of beer history, the 17th-century Catholic monks of Neudeck ob der Au in Munich, Germany deserve a special chapter for their ingenious contribution to Lenten traditions. Faced with the prospect of 46 days of fasting and reflection, the Paulaner monks concocted a plan as inspired as it was intoxicating: an all-beer diet. Their creation? A brew so malty and dense it earned the moniker "liquid bread."

In 1634, these resourceful monks crafted a beer so rich and nourishing that it could sustain them throughout the entire Lenten season. Forget kale smoothies and protein shakes; these monks were swigging doppelbock, the original power drink. Their belief was simple yet profound: this hearty brew would cleanse their bodies and souls, preparing them for Easter with each sip.

The doppelbock they crafted, known today as Paulaner Salvator, was more than just a beverage - it was a spiritual and nutritional lifeline.

For 46 days, they gave up solid food in favor of their liquid bread and water, turning fasting into a somewhat more pleasant and certainly tipsier endeavor.  It’s hard not to admire the cleverness of these monks, who managed to turn a strict religious observance into an excuse for a months-long beer fest, finding holiness at the bottom of every mug.

So, the next time you raise a glass of Paulaner, think of those Paulaner monks and their liquid bread diet. They didn't just brew beer; they turned fasting into a flavorful journey of both body and soul. Amen to that!

Beer Saved Georgia: While today peaches are plentiful, the origins of the state of Georgia, United States are far less delicious.

Originally set up as a work colony for those languishing in debtors' prison, Georgia was where Britain sent its financially challenged to work off their debts. The plan was, ship the prisoners over, put them to work, and let them earn their freedom. But, as with many grand schemes, the devil was in the details.

One major detail was the strict “no alcohol” rule. The colonists might have managed this temperance challenge if it weren’t for the small issue that the local water source was contaminated. After much suffering and probably a good deal of grumbling, the authorities saw reason. The "no alcohol" rule was lifted, and with it came the possibility of a more bearable existence. Enter Major William Horton, a man with a plan to lift the spirits of the beleaguered colonists - literally. In 1738, he started issuing welcome packages, each containing 44 gallons of beer brewed on Jekyll Island. Horton’s initiative wasn’t just about giving the colonists a taste of home; it was a pragmatic solution to a dire problem.

Horton’s brew wasn’t just a drink; it was a lifeline, providing a sanitary source of hydration and a much-needed morale boost. This shift wasn’t just about survival; it was a turning point that helped stabilize the fledgling colony. With beer in their bellies and hope in their hearts, the colonists could finally begin to carve out a new life in Georgia. So, the next time you enjoy a cold one, spare a thought for those early Georgians and give thanks to Major Horton’s savvy solution. They proved that sometimes, a bit of beer is exactly what you need to turn hardship into hope.

George Washinton’s Suds: Turns out that the United States’ first President was also an expert in the subtle art of fermentation. Not content with chopping down cherry trees and leading armies; Washington also had his own recipe for producing enough "small beer" to quench the thirst of a Continental Army.

George Washington’s “small beer” was a far cry from the potent brews we associate with modern craft beer. It was essentially a weak ale, often described as "porridge-like," with an alcohol content so low it was considered safe for children to consume. And in a time when water quality was dubious, small beer was a safer, and arguably more palatable, hydration option.

Now, while Washington may have been a brewing enthusiast, he wasn’t exactly a beer sommelier. His interest lay more in the practical than the pleasurable. As a man of the people, he understood the importance of a steady supply of affordable, safe beverages and promoted a "buy American" stance on beer. By encouraging domestic brewing, he was supporting local farmers, stimulating the economy, and reducing reliance on imported goods. It was a strategic move, cloaked in the guise of patriotic duty. After all, what better way to unite a nation than over a pint of homegrown suds? It's a testament to the man's multitasking abilities that we still celebrate his political genius while conveniently overlooking his side hustle as a colonial craft beer pioneer.

The Invention of India Pale Ale: The British Empire was known for its stiff upper lip, its tea, and its uncanny ability to spread their influence across the globe. They were also beer connoisseurs. The problem: finding a way to transport their "bitters" (a.k.a. pale ales) from London to their colony in India without it turning into a vinegary mess. The solution: more hops and alcohol.

In 1790, George Hogeson of the Bow Brewery created a new recipe that seriously upped the hops and alcohol content of the bitter. This created a beer so bitter it could curdle milk and so strong it could probably power a small ship. The beer was also dry-hopped, meaning that hops were added after brewing, and the casks were primed with sugar to keep the beer fermenting on the long trip. The known preservative properties of the hops and alcohol worked, and the IPA – that citrus-bomb of the beer world - was born.

Industrial Yeast: The industrial revolution transformed the humble brew into a scientific marvel. Before this era of mechanization, brewing beer was more art than science, a process steeped in tradition, guesswork, and a touch of alchemy. But then came the industrial revolution, and with it came the discovery that would forever change the face of beer: yeast.

Up until the 19th century, brewers had a rough idea that something magical happened during fermentation, but they couldn't quite put their finger on it. Enter Louis Pasteur, the French microbiologist who, in 1857, discovered that yeast was the mysterious agent transforming sugary wort into glorious beer.

With this revelation, brewing leaped from the mystical to the scientific. No longer did brewers have to rely on faith that wild yeasts were floating through the air; they could now cultivate and control yeast strains to produce consistent and superior brews.

The industrial revolution did more than just unveil yeast's secrets; it brought with it technological advancements that turned brewing into a full-fledged industry. Steam power enabled breweries to scale up production like never before, churning out barrel after barrel of beer to quench the thirsts of an ever-growing urban population. Precision instruments allowed for the careful monitoring of temperatures and fermentation processes, ensuring each batch was as good as the last.

A Failed Social Experiment: Prohibition in the U.S. (1920-1933) had an outcome that was as predictable as a frat party on a Saturday night. The 18th Amendment, which was intended to rid the nation of the scourge of alcohol, instead unleashed an era of clandestine revelry and booming illegal enterprises. The brewing industry, once a pillar of American society, found itself upended overnight, as barrels of beer were unceremoniously dumped, and breweries shuttered their doors.

The void left by legal breweries was quickly filled by the likes of America’s most famous gangster, Al Capone. Capone’s bootlegging empire became the stuff of legend, with speakeasies popping up in every corner, from basements to backrooms, quenching the thirst of a populace that simply refused to give up their beloved booze. Capone wasn’t just a criminal; he was a businessman who understood the American palate better than most and earned USD $60 million a year (that’s over USD $1 billion in today’s dollars) at one point.

While the brewing industry languished, some breweries managed to survive by producing “near beer” or pivoting to other ventures, like making ice cream. The announcement, in 1933, of the 21st Amendment repealing Prohibition, was met with jubilation. The Yuengling brewery, America’s oldest, marked the occasion in style by sending a truckload of their “Winner Beer” to the White House to celebrate with President Franklin D. Roosevelt. FDR, who had campaigned on a platform that included ending Prohibition, famously remarked, “What America needs now is a drink,” and the nation heartily agreed.

Prohibition’s end was a testament to the simple truth that you can take away the beer, but you can’t take away the thirst. So, raise a glass to the tenacity of the American drinker and the rich history that even Prohibition couldn’t quench.

Homebrewing in America used to be Illegal: From 1919 to 1978, homebrewing beer was as illegal as smuggling a cow into a city apartment. The federal prohibition on homebrewing, initiated just before the start of Prohibition, lasted long after speakeasies and bootlegging had become historical footnotes. For nearly six decades, the amateur brewers among us had to hide their bubbling concoctions in basements, barns, and bathtubs lest they be caught in the act of crafting a little illicit joy.

Then, in a stroke of homespun genius, President Jimmy Carter signed a law in 1978 that legalized homebrewing on a federal level.

With a simple signature, Carter allowed households to brew up to 200 gallons of beer, tax-free. Suddenly, brewing wasn’t just for big corporations or the audacious few who dared to defy the law; it was a pastime as American as apple pie and backyard barbecues. Homebrewers everywhere rejoiced, trading in their clandestine setups for proper brewing kits and basking in the glory of their newfound legal status.

However, while Carter was busy liberating the nation's brewing enthusiasts, he was enforcing a rather Puritanical stance within the confines of the White House. Yes, the very man who gave homebrewers their freedom had banned all forms of alcohol from the executive mansion. The irony is as rich as a stout. On one hand, Carter was the hero and patron saint of homebrewers. On the other, he presided over a White House as dry as a desert, where not a drop of beer or wine was to be found. So, while homebrewers across the country clinked glasses in celebration,

the staff at 1600 Pennsylvania Avenue sipped on soda and iced tea.

The legalization of homebrewing marked a turning point, sparking a renaissance of creativity and experimentation that has given rise to today’s vibrant craft beer scene. From kitchen sinks to microbreweries, the spirit of the homebrewer thrives, thanks in no small part to Jimmy Carter’s landmark decision. So, next time you sip a homebrewed pint, say cheers to the rebels, the hobbyists, and the homebrewers who paved the way, even as their champion maintained an Oval Office that was drier that a British sense of humor.

And there you have it. Beer’s legacy is one that winds through the annals of human history like a drunken tourist on a cobblestone street. From the ancient Sumerians worshipping the goddess of beer, to the medieval monks who brewed hearty ales to sustain themselves through long fasts, beer has always been more than just a beverage; it’s been a lifeline. It’s kept Egyptian pyramid builders hydrated, given medieval peasants a safer alternative to contaminated water, and even played a part in the American Revolution by fueling the Continental Army.

Fast forward to modern times, and beer’s journey continues to be as tumultuous as ever. Prohibition tried to sever our love affair with beer, but it only succeeded in driving it underground, giving rise to a vibrant speakeasy culture and a new breed of entrepreneurial bootleggers. The eventual repeal of Prohibition was less a return to normalcy and more a celebration of a stubborn refusal to let a little thing like legality get in the way of a good time. Even in the darkest days of the 20th century, beer found a way to bubble to the surface, proving that you can’t keep a good brew down.

Today, the craft beer revolution is a direct descendant of this indomitable spirit. Homebrewing, once a clandestine act, is now a celebrated hobby thanks to the legalization efforts of a teetotaling president. From humble beginnings in basements and garages, homebrewing has exploded into a global phenomenon, with craft breweries popping up in every corner of the world. Each new brew is a nod to beer’s storied past, a liquid reminder that through wars, plagues, and even misguided governmental policies, beer endures. The story of beer is a testament to humanity’s ability to innovate and adapt - and to finding solace and sustenance in a pint. So, the next time you raise a glass, remember you’re not just drinking; you’re participating in a tradition that’s as old as civilization itself. Cheers to that!

Do you have a favorite beer? What person, historical or living, would you most like to have a beer with? We’d love to hear about it in the comments below.

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