History Of Microbrews
Many historians believe that the ancient Sumerians and Mesopotamians were brewing as early back as 10,000 B.C. Even though this product would have been different from the bottles varieties of today, it would have still been recognizable.
The ancient Egyptians and the Chinese brewed their beer, as did civilizations in America, where they used corn instead of barley. Back then, thousands of years ago, microbrews were very popular and on their way to what we now know and love today.
In the middle ages, European monks were the guardians of literature and science, as well as the art of making beer. They refined the process to perfection, and even institutionalized the use of hops as both flavoring and a preservative.
It wasn't however, until Louis Pasteur came along that a final, important development was determined. Until this time, brewers had to depend on the wild yet airborne yeast for fermentation. By establishing that yeast is actually a living organism, he opened the gates for controlling the conversion of sugar into alcohol.
Grapes grow well in warmer climates, while barley grows better in cool climates. This is how the northern areas of Germany and England first became famous for their beers.
Beer in America Everything in America went dim until the dark day of 1920, when prohibition took effect. A lot of breweries went out of business or switched their production to soda pop. Not everyone stopped drinking, but gangster related products weren't known for high quality.
When Franklin D. Roosevelt became president, he quickly appealed the very unpopular law. The new breeds of now famous beer came after World War 2 were generally mass produced and very bland.
Microbrews
Clipper City Microbrew Company
Microbrews
... in a town that was named Pilsen by the brewery. Even though there are some superb Pilseners made outside this region, the style is frequently cheapened and is also the basis for many beers lacking quality or being just plain ol' cheap beer. German Pilsener Classic German Pilseners are very light in color ...
... During the early twentieth century, prohibition drove a majority of the breweries into bankruptcy because they couldn't rely on selling bogus wine as wineries of that era previously did. After going through several decades of consolidation of breweries, most commercial American beer produced by a few ...
... restaurant as well as a brewery. The best brews here are the Dublin brown ale and the red 7 ale, although you really can't go wrong with any of their offerings. They also offer live music every Friday night with many great bands. Vermont Pub - Burlington, Vermont This pub is the sister brewery of the ...
... English pale ale is similar to that of the English Bitter. The term "pale" was intended originally to distinguish beers of this type from the black London Porter. Classic English ales aren't pale, rather golden to copper colored. American pale ale The types of American pale ales range from golden to light ...
... around the world has invented its own concoction of beer. History says brewing was a home based operation, as part of the preparation in meals. From South Africa to China, the production of beer grew in scale with the rise of society, then later became primarily a function of the state. The physical evidence ...