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Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
The ancient Egyptians made at least 17 types of beer and at least 24 varieties of wine. The most common type of beer was known as hqt. Beer was the drink of common laborers; financial accounts report that the Giza pyramid builders were allotted a daily beer ration of one and one-third gallons. [8]
Beer bottles are sometimes used as makeshift clubs, for instance in bar fights. As with pint glasses, the use of glass bottles as weapons is known as glassing. Pathologists determined in 2009 that beer bottles are strong enough to crack human skulls, which requires an impact energy of between 14 and 70 joules, depending on the
The company innovated the use of refrigeration in rail cars to transport its beers, which helped make bottled Budweiser the first national beer brand in the United States. [ 24 ] A massive increase in immigration to the United States from Central and Eastern Europe led to an increase in beer consumption between 1880 and 1920 despite an overall ...
Early in the company's history, Bass was exporting bottled beer around the world, serving the Baltic region through the port of Hull. Growing demand led his son Michael Thomas Bass (1760–1827), to build a second brewery in Burton in 1799 in partnership with John Ratcliff. The water from local boreholes became popular with brewers, with 30 ...
A common approach is to analyze the appearance, smell, and taste of the beer, and then make a final judgment on the beer's quality. There are various scales used by beer journalists and experts to rate beer, such as the 1-20 scale used by British sommelier Jancis Robinson and the 1-100 scale used by American sommelier Joshua M. Bernstein.
On 5 October 1842, Groll brewed the first batch of Urquell beer. The use of soft Plzeň water, barley malt prepared in indirectly heated English-style kiln and Saaz hops, resulted in golden color and herbal, floral taste. [4] The new beer was first served on 11 November 1842 and was very well received by the local populace.