Skip to comments.500 years ago, yeast's epic journey gave rise to lager beer
Posted on 08/22/2011 8:03:21 PM PDT by allmost
In the 15th century, when Europeans first began moving people and goods across the Atlantic, a microscopic stowaway somehow made its way to the caves and monasteries of Bavaria.
The stowaway, a yeast that may have been transported from a distant shore on a piece of wood or in the stomach of a fruit fly, was destined for great things. In the dank caves and monastery cellars where 15th century brewmeisters stored their product, the newly arrived yeast fused with a distant relative, the domesticated yeast used for millennia to make leavened bread and ferment wine and ale. The resulting hybrid representing a marriage of species as evolutionarily separated as humans and chickens would give us lager, the clear, cold-fermented beer first brewed by 15th century Bavarians and that today is among the most popular if not the most popular alcoholic beverage in the world.
And while scientists and brewers have long known that the yeast that gives beer the capacity to ferment at cold temperatures was a hybrid, only one player was known: Saccharomyces cerevisiae, the yeast used to make leavened bread and ferment wine and ale. Its partner, which conferred on beer the ability to ferment in the cold, remained a puzzle, as scientists were unable to find it among the 1,000 or so species of yeast known to science.
(Excerpt) Read more at physorg.com ...
Thank you for this post. If the USA style of humanity is to survive it is essential
for the US Environmental Protection Agency to be able to track down and destroy the cause of CO2 in all drinks containing this toxic gas.
Since all carbonated drinks contain CO2 (sad but true) we must all make the hard choices, endure the shared sacrifices, and forgo our fair share of that which the EPA, in their infinite wisdom, has ruled is toxic.
Gotta close ‘cause I’m crying in my beer.
One show I show my students every year in biology is Modern Marvels “Brewing”. They make a compelling case that beer is one of the causes of civilization (the ability to store food and nutrients for long term use).
Modern marvels is one of the best science series out today. Most other documentaries are filled with trendy garbage. MM really teaches, most are quite good. They have one on brewing beer and two on distilling.
Must have seen my house in college.
The agricultural control of nature is at least as important as the control of fire. Second level, if you will. All of our medicines originate from this.
A concise timeline of beer history by Prof. Linda Raley, Texas Tech University.
Historians speculate that prehistoric nomads may have made beer from grain & water before learning to make bread.
Beer became ingrained in the culture of civilizations with no significant viticulture.
Noah’s provisions included beer on the Ark.
4300 BC, Babylonian clay tablets detail recipes for beer.
Beer was a vital part of civilization and the Babylonian, Assyrian, Egyptian, Hebrew, Chinese, and Inca cultures.
Babylonians produced beer in large quantities with around 20 varieties.
Beer at this time was so valued that it was sometimes used to pay workers as part of their daily wages.
Early cultures often drank beer through straws to avoid grain hulls left in the beverage.
Egyptians brewed beer commercially for use by royalty served in gold goblets, medical purposes, and as a necessity to be included in burial provisions for the journey to the hereafter.
Different grains were used in different cultures:
a) Africa used millet, maize and cassava.
b) North America used persimmon although agave was used in Mexico.
c) South America used corn although sweet potatoes were used in Brazil.
d) Japan used rice to make sake.
e) China used wheat to make samshu.
f) Other Asian cultures used sorghum.
g) Russians used rye to make quass or kvass.
h) Egyptians used barley and may have cultivated it strictly for brewing as it made poor bread.
1600 BC Egyptian texts contain 100 medical prescriptions calling for beer.
If an Egyptian gentleman offered a lady a sip of his beer they were betrothed.
Early brewers used herbals like balsam, hay, dandelion, mint, and wormwood seeds, horehound juice, and even crab claws & oyster shells for flavorings.
Romans brewed “cerevisia” (Ceres the goddess of agriculture & vis meaning strength in Latin).
55 BC Roman legions introduce beer to Northern Europe.
49 BC Caesar toasted his troops after crossing the Rubicon, which began the Roman Civil War.
Before the Middle Ages brewing was left to women to make since it was considered a food as well as celebration drink.
23 BC Chinese brewed beer called “kiu”
500-1000 AD the first half of the Middle Ages, brewing begins to be practiced in Europe, shifting from family tradition to centralized production in monasteries and convents (hospitality for traveling pilgrims).
During Medieval times beer was used for tithing, trading, payment and taxing.
1000 AD hops begins to be used in the brewing process.
1200 AD beer making is firmly established as a commercial enterprise in Germany, Austria, and England.
a) German’s preferred cold temperature lagers (bottom-fermentation) stored in caves in the Alps.
b) English preferred mild temperature ales (top-fermentation) stored in cellars.
1295 King Wenceslas grants Pilsen Bohemia brewing rights (formerly Czechoslovakia, now Slovakia & Czech Republic).
1420 German brewers develop the lager method of brewing.
1489 Germany’s first brewing guild, Brauerei Beck, was established.
1490’s Columbus found Indians making beer from corn and black birch sap.
1516 Bavarian brewing guilds push for the Reinheitsgeobot purity laws make it illegal to use any ingredients but water, barley, and hops in the brewing of beer (they didn’t know yeast existed).
1553 Beck’s Brewery founded & still brewing today.
Late 1500’s Queen Elizabeth I of England drank strong ale for breakfast.
1587 the first beer brewed in New World at Sir Walter Raleigh’s colony in Virginia—but the colonists sent requests to England for better beer.
1602 Dr. Alexander Nowell discovers that ale can be stored longer in cork sealed, glass bottles.
1612 the first commercial brewery opened in New Amsterdam (NYC, Manhattan) after colonists advertised in London newspapers for experienced brewers.
1620 Pilgrims land at Plymouth Rock because the beer supplies were running low.
1674 Harvard College has its own brewhouse.
1680 William Penn (founder of Pennsylvania) operated commercial brewery.
1757 Washington wrote his personal recipe “To Make Small Beer.”
1786 Molson brewery is founded in what is today Canada.
George Washington and Thomas Jefferson had their own private brewhouses.
Samuel Adams operated commercial brewery.
Soldiers in the revolutionary army received rations of a quart of beer a day.
1789 James Madison proposes that Congress levy a low 8-cent duty per barrel on malt liquors to encourage “the manufacture of beer in every State in the Union.”
Beer and bread were the mainstays of the ordinary person’s diet for centuries.
Yeasts during this time were exactly the same as those used in bread.
Before the 1800’s most beer was really “Ale.”
1810 Munich establishes Oktoberfest as an official celebration.
1830’s Bavarians Gabriel Sedlmayr of Munich and Anton Dreher of Vienna developed the lager method of beer production.
1842 the first golden lager is produced in Pilsen, Bohemia.
In the mid-19th Century (1850’s) German immigrant brewers introduced cold maturation lagers to the US (Anheuser-Busch, Miller, Coors, Stroh, Schlitz, and Pabst roots begin here).
The modern era of brewing in the US began in the late 1800’s with commercial refrigeration (1860), automatic bottling, pasteurization (1876), and railroad distribution.
1870’s Adolphus Busch pioneers the use of double-walled railcars, a network of icehouses to make Budweiser the first national brand.
1876 Pasteur unraveled the secrets of yeast in the fermentation process, and he also developed pasteurization to stabilize beers 22 years before the process was applied to milk.
1880 there are approximately 2,300 breweries in the US.
1890s Pabst is the first US brewer to sell over 1 million barrels in a year.
1909 Teddy Roosevelt brought over 500 gal. of beer on safari in Africa.
1914 commercial competition drives the number of operating breweries down to 1,400.
1933 Prohibition ends for beer (April 7).
1935 only 160 breweries survive Prohibition.
1935 the beer can is introduced (American Can Co. & Kreuger Brewing).
1938 Elise Miller John heads Miller Brewing for 8 years as the first and only woman ever to run a major brewing company.
1965 Fritz Maytag purchases Anchor Brewing Co.
1966 Budweiser is the first brand to sell 10 million barrels in a year.
1976 New Albion is the first in the rebirth of brewpubs and microbreweries in the US opening in California.
1988 Asahi Super Dry (Japan) introduces new beer category (soon to follow is Michelob Dry).
1991 the US produces 20% of the world beer volume (world’s largest).
1) The US beer industry produced & sold 2.62 billion cases of beer.
2) Estimated per capita consumption was 22.7 gallons (ranked 13th worldwide).
3) Beer drinkers consumed 5.89 Billion gallons, enough to fill the Houston Astrodome over 12 times or 330 oil tankers.
4) Five brewers produced 89.4% of domestic product:
a) Anheuser-Busch (A-B), 44.5%
b) Miller Brewing, 21.8%
c) Coors, 10.4%
d) Stroh, 7.4%
e) G. Heileman, 5.3%
5) The world’s largest combined-site brewer was A-B, at 1.166 Billion cases.
6) The world’s largest single-site brewery was Coors Brewing, Golden, Colorado, at 272 Million cases.
1993 US retail beer sales exceed $45 Billion.
Is this guy saying he mates with chickens?
No clue. I never thought to ask. You must be real good. :)
I'm wondering how they came up with the 1500s for the origin of said yeast.
No doubt it was revolutionary. It's the epitome of the fermentation process.
The Pilgrims landed at Plymouth because they ran out of beer. True.
It also gave rise to epic infec .... no, no, noooooo baaaaaad marty
People drank beer because water would get you sick. No microbes that get you sick can live in beer. The hardest beer for a homebrewer to make is an American Light. It will show all its flaws. I toured the old Memphis Coors brewery with an engineer who worked there. They brewed Coors Light double strength and cut it in half when bottling. (Yes, I tasted it double forn the lagering tanks). The Coors from Memphis could only be sold for export since it wasn’t made from ‘rocky mountain spring water’. However, taste tests showed the Memphis product was better. As a homebrewer (lapsed), Memphis has some of, if not the best water for brewing lagers. I won ‘(he World Cup of Beer’ and blue in the CA Small Brewers Competition in ‘95. I know a little about these things.
Yes, well scaring the yeast off at this point will do no good. Now I gotta round em all up again...
Now that the perp has been identified, will they be charged with yeastiality?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.