The history of beer for most people is not a serious topic of study Beer, after all, is a drink for

1

• The history of beer for most people is not a
  serious topic of study Beer, after all, is a
  drink for leisure, for young people, generally
  men, and associated with sports and student life.
  That perception of beer is a case of historical
  myopia, of an inability of many people at the
  beginning of the twenty-first century to conceive
  of a world different from their own. The
  prevailing presentism makes it difficult for many
  to comprehend a world where beer was a necessity,
  a part of everyday life, a drink for everyone of
  any age or status, and a beverage for all times
  of the day from breakfast to dinner and into the
  evening.1
• 1 Unger, R.W., Beer in the Middle Ages and the
  Renaissance, 2004 University of Pennsylvania Press

2

• The history of beer for most people is not a
  serious topic of study Beer, after all, is a
  drink for leisure, for young people, generally
  men, and associated with sports and student life.
  That perception of beer is a case of historical
  myopia, of an inability of many people at the
  beginning of the twenty-first century to conceive
  of a world different from their own. The
  prevailing presentism makes it difficult for many
  to comprehend a world where beer was a necessity,
  a part of everyday life, a drink for everyone of
  any age or status, and a beverage for all times
  of the day from breakfast to dinner and into the
  evening.

3

• The history of beer for most people is not a
  serious topic of study Beer, after all, is a
  drink for leisure, for young people, generally
  men, and associated with sports and student life.
  That perception of beer is a case of historical
  myopia, of an inability of many people at the
  beginning of the twenty-first century to conceive
  of a world different from their own. The
  prevailing presentism makes it difficult for many
  to comprehend a world where beer was a necessity,
  a part of everyday life, a drink for everyone of
  any age or status, and a beverage for all times
  of the day from breakfast to dinner and into the
  evening.

4
Beer

• A Great Breakthrough

5
Outline

• The Historical Importance of Beer
• Beer Ingredients
• Overview of the Beer-Making Process
• Malting, Milling, Mashing, Boiling, Hopping,
  Fermenting, Conditioning

6
The Atomic Age
Historical Importance of Beer

• Began 19422
• 2first sustained chain reaction, Chicago

7
The Steel Age
Historical Importance of Beer

• Began 18583
• 3 Introduction of the Bessemer Process

8
The Iron Age
Historical Importance of Beer

• Began 1200 B.C.

9
The Bronze Age
Historical Importance of Beer

• Began 3000 B.C.

10
The Beer Age
Historical Importance of Beer
11
The Beer Age
Historical Importance of Beer

• Began no later than 6000 B.C.

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The Beer Age
Historical Importance of Beer

• Began no later than 6000 B.C.
• Egypt
• Mesopotamia

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The Beer Age
Historical Importance of Beer

• Began no later than 6000 B.C.
• Egypt
• Mesopotamia
• 40 of the total cereal crop was for beer.
• Beer was used as currency
• Forbes, R.J. (1955) Studies in ancient
  Technology, Volume III
• Neumann, H. (1994) Beer as a means of
  compensation for work in Mesopotamia duing the Ur
  III Period in Drinking in Ancient Societies,
  History and Culture of Drinks in Ancient Societies

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The Beer Age
Historical Importance of Beer

• The discovery of fermentation is likely to have
  been early, going hand-in-hand with, if not
  precipitating, increased familiarity with and
  manipulation of grains during prehistory.4
• 4 Joffe, A. H., Current Anthropology, 1998, 39
  (3), pg. 297.

15
Cultivation Civilization
Historical Importance of Beer
16
Cultivation Civilization
Historical Importance of Beer

• Some scholars believe that beer actually preceded
  bread and that beer was the compelling reason for
  humankinds first cultivation of cereal grains,
  defining the dawn of civilizationa,b.
• aBraidwood, R.J. (1953) American Anthropologist,
  vol. 55, pg. 515.
• b Katz and Voigt (1986) Expedition, vol. 28, no.
  2, pg. 23.

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Historically Beer is Foodc
Historical Importance of Beer

• Ethanol has nutritional value, with twice the
  caloric value of carbohydrates
• Beer stores longer than bread.
• Overall nutritional value of beer was outstanding
  by Medieval standards
• Vitamins, minerals, soluble fiber, carbohydrates,
  and protein
• Balanced nutrition
• c Bamforth, C.W. (2004) Beer Health and
  Nutrition.

18
Historically Beer is Foodc
Historical Importance of Beer

• Ethanol has nutritional value, with twice the
  caloric value of carbohydrates
• Beer stores longer than bread.
• Overall nutritional value of beer was outstanding
  by Medieval standards
• Vitamins, minerals, soluble fiber, carbohydrates,
  and protein
• Balanced nutrition
• c Bamforth, C.W. (2004) Beer Health and
  Nutrition.

19
Historically Beer is Foodc
Historical Importance of Beer

• Ethanol has nutritional value, with twice the
  caloric value of carbohydrates
• Beer stores longer than bread.
• Overall nutritional value of beer was outstanding
  by Medieval standards
• Vitamins, minerals, soluble fiber, carbohydrates,
  and protein
• Balanced nutrition
• c Bamforth, C.W. (2004) Beer Health and
  Nutrition.

20
Historically Beer is Foodc
Historical Importance of Beer

• Ethanol has nutritional value, with twice the
  caloric value of carbohydrates
• Beer stores longer than bread.
• Overall nutritional value of beer was outstanding
  by Medieval standards
• Vitamins, minerals, soluble fiber, carbohydrates,
  and protein
• Balanced nutrition
• c Bamforth, C.W. (2004) Beer Health and
  Nutrition.

21
Historically Beer is Foodc
Historical Importance of Beer

• Ethanol has nutritional value, with twice the
  caloric value of carbohydrates
• Beer stores longer than bread.
• Overall nutritional value of beer was outstanding
  by Medieval standards
• Vitamins, minerals, soluble fiber, carbohydrates,
  and protein
• Balanced nutrition
• c Bamforth, C.W. (2004) Beer Health and
  Nutrition.

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Historically Beer is Food
Historical Importance of Beer

• British Sailors Diet (1615)5
• 8 oz. Cheese
• 4 oz. Bacon
• 4 oz. Butter
• 1 lb. Biscuits
• 3 oz. Oatmeal
• 8 pints Beer
• 5 Drummand Wilbraham (1958) The Englishmans
  Food A history of five centuries of English
  diet.

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Historically Beer is Food
Historical Importance of Beer

• British Sailors Diet (1615)5
• 8 oz. Cheese
• 4 oz. Bacon
• 4 oz. Butter
• 1 lb. Biscuits
• 3 oz. Oatmeal
• 8 pints Beer
• 5 Drummand Wilbraham (1958) The Englishmans
  Food A history of five centuries of English
  diet.

4500 Calorie Diet 35 Calories from beer 40 B
Vitamins from beer 25 Protein from beer
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Historically Beer is Food
Historical Importance of Beer

• Navy Ration, per day (1745)5
• 1.5 oz. Cheese
• 8 oz. Salt Pork or beef
• 1 lb Oatmeal
• 8 pints Beer
• 5 Drummand Wilbraham (1958) The Englishmans
  Food A history of five centuries of English
  diet.

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Historically Beer is Food
Historical Importance of Beer

• Circa 1650 England6
• The average family of seven
• 6Savage (1866) Ale in Prose and Verse.

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Historically Beer is Food
Historical Importance of Beer

• Circa 1650 England6
• The average family of seven drank a barrel of
  small beer per week.
• Small Beer Low alcohol beer. This was regarded
  as sustenance
• Barrel 31 gallons
• gt 5 pints per day for the AVERAGE member of the
  family
• 6Savage (1866) Ale in Prose and Verse.

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Historically Beer is Food
Historical Importance of Beer

• Circa 1650 England6
• The average family of seven drank a barrel of
  small beer per week.
• Small Beer Low alcohol beer. This was regarded
  as sustenance
• Barrel 31 gallons
• gt 5 pints per day for the AVERAGE member of the
  family
• 6Savage (1866) Ale in Prose and Verse.

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Historically Beer is Food
Historical Importance of Beer

• Circa 1650 England6
• The average family of seven drank a barrel of
  small beer per week.
• Small Beer Low alcohol beer. This was regarded
  as sustenance
• UK Barrel 36 gallons
• gt 5 pints per day for the AVERAGE member of the
  family
• 6Savage (1866) Ale in Prose and Verse.

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Historically Beer is Food
Historical Importance of Beer

• Circa 1650 England6
• The average family of seven drank a barrel of
  small beer per week.
• Small Beer Low alcohol beer. This was regarded
  as sustenance
• UK Barrel 36 gallons
• gt 6 pints per day for the AVERAGE member of the
  family
• 6Savage (1866) Ale in Prose and Verse.

30
Historically Beer is Food
Historical Importance of Beer

• 1512 England
• 8 and 10-year-old heirs to the Earl of
  Northumberland consumed 2 pints of Ale with each
  mealtimed
• dKing, F.A. (1947) Beer has a History, London.

31
Historically Beer is Food
Historical Importance of Beer

• 1512 England
• 8 and 10-year-old heirs to the Earl of
  Northumberland consumed 2 pints of Ale with each
  mealtimed
• dKing, F.A. (1947) Beer has a History, London.

32
Historically Beer is Food
Historical Importance of Beer

• 17th Century England
• Even infants, who drank small beer, scarcely
  ever drank water. Although naturally there was
  no explanation for why it was the case, it was
  universally recognized that it was safer to drink
  beer. The boiling and hopping were inadvertently
  water purification techniques.7
• 7Bamforth, C.W. (2004) Beer Health and
  Nutrition, pg. 37.

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Historically Beer is Food
Historical Importance of Beer

• 17th Century England
• Even infants, who drank small beer, scarcely
  ever drank water. Although naturally there was
  no explanation for why it was the case, it was
  universally recognized that it was safer to drink
  beer. The boiling and hopping were inadvertently
  water purification techniques.7
• 7Bamforth, C.W. (2004) Beer Health and
  Nutrition, pg. 37.

34
Historically Beer is Food
Historical Importance of Beer

• 17th Century England
• Even infants, who drank small beer, scarcely
  ever drank water. Although naturally there was
  no explanation for why it was the case, it was
  universally recognized that it was safer to drink
  beer. The boiling and hopping were inadvertently
  water purification techniques.7
• 7Bamforth, C.W. (2004) Beer Health and
  Nutrition, pg. 37.

35
Beer is Better than Water
Historical Importance of Beer

• 1607 Virginia Colony7
• Colonial settlers sickened by lack of ale
  forced to drink local contaminated water.
• Richard Ffrethorne bitter that English
  folkhealthy on their strong ale(whereas) here
  there is only water to drink
• 7Bamforth, C.W. (2004) Beer Health and
  Nutrition, pg. 37.

36
Beer is Better than Water
Historical Importance of Beer

• 1607 Virginia Colony7
• Colonial settlers sickened by lack of ale
  forced to drink local contaminated water.
• Richard Ffrethorne bitter that English
  folkhealthy on their strong ale(whereas) here
  there is only water to drink
• 7Bamforth, C.W. (2004) Beer Health and
  Nutrition, pg. 37.

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Historically Beer is Responsible
Historical Importance of Beer
38
Historically Beer is Responsible
Historical Importance of Beer

• Beer Street, 1750 by William Hogarth
• Healthy
• Industrious
• Cultured
• Bountiful
• Friendly

39
Historically Beer is Responsible
Historical Importance of Beer

• Gin Lane, 1750 by William Hogarth
• Unhealthy
• Debauched

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Medieval Beer Culture
Historical Importance of Beer

• All monasteries and abbeys featured breweries
• 14th century one brew pub for every 12 people
  in England
• Yet, 90 of Ale produced was home-brew8
• 8 Dunn (1979) The Penguin Guide to Real Draught
  Beer, Penguin Books.

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Medieval Beer Culture
Historical Importance of Beer

• All monasteries and abbeys featured breweries
• 14th century one brew pub for every 12 people
  in England
• Yet, 90 of Ale produced was home-brew8
• 8 Dunn (1979) The Penguin Guide to Real Draught
  Beer, Penguin Books.

42
Medieval Beer Culture
Historical Importance of Beer

• All monasteries and abbeys featured breweries
• 14th century one brew pub for every 12 people
  in England
• Yet, 90 of Ale produced was home-brew8
• 8 Dunn (1979) The Penguin Guide to Real Draught
  Beer, Penguin Books.

43
Beer Health and Nutrition
44
Beer Health and Nutrition
45
Beer Health and Nutrition
46
Beer Health and Nutrition

• Dr. Arthur Klatsky, head of cardiology at the
  Kaiser Permanette Hospital (1991)

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Beer Health and Nutrition

• Dr. Arthur Klatsky, head of cardiology at the
  Kaiser Permanette Hospital (1991)
• The case is now quite strong that, for persons
  at risk for coronary heart disease, there is an
  optimal amount, not just a safe amount of
  drinking

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Beer Health and Nutrition
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Beer Health and Nutrition
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Beer Health and Nutrition
51
Beer Health and Nutrition
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Started drinking unfiltered beer, daily
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Basic Beer Ingredients

• Four Essential Beer Ingredients
• Water
• Grain (most commonly, Malted Barley)
• Hops (A bitter flower)
• Yeast

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Overview of Beer-Making

• Boil
• Sterilization of Wort
• Hopping
• Add bitterness
• Ferment/Condition
• Yeast convert sugar to alcohol

• Malt
• Partial-germination of grain
• Mill
• The cracking of grain
• Mash
• Hot water conversion of starch to sugar

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Malted Grain (usually Barley)

• Moist conditions gt Germination
• Kilning stops germination

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Colors Malted Grain

• Kiln temperature/duration gt Range of Malt Colors
  and Flavors

Light Crystal Malt
Pale Malt
Medium Crystal Malt
Pilsner Malt
Dark Crystal Malt
Chocolate Malt
Black Patent Malt
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Malts and Beer Style

• Malt selection profoundly effects beer taste
• Pilsner
• 100 Pilsner Malt

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Malts and Beer Style

• Malt selection profoundly effects beer taste
• English Pale Ale
• 85 Pale Malt
• 15 Crystal Malt

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Malts and Beer Style

• Malt selection profoundly effects beer taste
• Bock
• 60 Pale Malt
• 40 - Munich, Light Crystal, Medium Crystal, and
  Chocolate Malts

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Malts and Beer Style

• Malt selection profoundly effects beer taste
• Irish Stout
• 70 Pale Malt
• 15 - Dark-roasted Barley
• 15 - Flaked Barley

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The Mash (1 to 3 hrs.)

• What is it?

Copper Mash Tun at a Commercial Brewery
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The Mash (1 to 3 hrs.)

• What is it?
• Malted grain
• Hot water
• Purpose
• Starch to sugar

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The Mash Tech Stuff

• 4 Major Enzymes 4 Temperature Rests
• 104 F
• 124 F Protein Rest.
• 149 F Max. Fermentable Sugars
• 156 F Max. Unfermentable Sugars
• Beer Quiz How do I get Dry, Light, High Alcohol
  Beer?

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The Mash Tech Stuff

• 4 Major Enzymes 4 Temperature Rests
• 104 F
• 124 F Protein Rest.
• 149 F Max. Fermentable Sugars
• 156 F Max. Unfermentable Sugars
• Beer Quiz How do I get Dry, Light, High Alcohol
  Beer?

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The Mash Tech Stuff

• 4 Major Enzymes 4 Temperature Rests
• 104 F
• 124 F Protein Rest.
• 149 F Max. Fermentable Sugars
• 156 F Max. Unfermentable Sugars
• Beer Quiz How do I get Dry, Light, High Alcohol
  Beer?
• Answer Long rest at 149 F.

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The Mash Tech Stuff

• 4 Major Enzymes 4 Temperature Rests
• 104 F
• 124 F Protein Rest.
• 149 F Max. Fermentable Sugars
• 156 F Max. Unfermentable Sugars
• Beer Quiz How do I get Heavier, Maltier,
  Sweeter Beer?

69
The Mash Tech Stuff

• 4 Major Enzymes 4 Temperature Rests
• 104 F
• 124 F Protein Rest.
• 149 F Max. Fermentable Sugars
• 156 F Max. Unfermentable Sugars
• Beer Quiz How do I get Heavier, Maltier,
  Sweeter Beer?
• Answer Long rest at 156 F.

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The Boil (1 to 2 hrs)

• Purpose
• To sterilize the wort
• To coagulate and settle albumin proteins

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The Boil (1 to 2 hrs)

• Purpose
• To sterilize the wort
• To coagulate and settle albumin proteins

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Hops and Hopping

• Bitter Flower

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Hops and Hopping

• Bitter Flower
• Add to boil
• Bitterness balances sweetness

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Hops and Beer Style

• English Hops - Stouts, Pale Ales
• East Kent Goldings, Fuggles
• Czech and German Hops Pilseners
• Saaz, Tettnanger
• American Hops American IPA
• Cascade, Amarillo

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Fermentation

• Ale Yeast Warmer Temp.
• Fruity, bold tastes
• 1 to 3 days primary fermentation
• 7 to 10 days secondary fermentation
• Lager Yeast Cooler Temp.
• Subdued, clean tastes
• 7 to 10 days primary fermentation
• 28 to 56 days cold secondary fermentation

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BudMilCoors

• What are the characteristics of American
  MegaBrews?
• Not sweet (low unfermentable sugars)
• Not bitter (low hops)
• Lagered. Cold storage eliminates strong flavors