You've run out of free articles! Subscribe now to continue reading.You are using browser with private or incognito mode. Please switch to normal mode to continue reading.
It’s believed that beer was first discovered by accident in ancient Mesopotamia as a by-product of breadmaking. The happiest accident to serve humankind rivals other world-changing inventions of the time like mathematics and the wheel.
Beer has been around for millennia, but dedicated breweries are a far more recent invention. Read on to explore the oldest breweries in the world.
It’s believed that beer was first discovered by accident in ancient Mesopotamia as a by-product of breadmaking. The happiest accident to serve humankind rivals other world-changing inventions of the time like mathematics and the wheel. One of the first written records of beer’s existence appeared as hieroglyphs on ancient Egyptian papyrus, documenting beer recipes used in religious ceremonies at the time between 2300 - 2100 BC. But the drink became a staple of the Medieval food pyramid once it made its way to northern Europe. There were plenty of raw ingredients like barley that grew in the area, and alcoholic beverages were considered healthy. Some say that beer was all that was available to drink at the time due to contaminated drinking water, but this is most likely a myth. Beer was popular, whether or not it was necessary for survival.
Livestream & Podcast: Mark Osborne Owner of Adroit Theory Brewing Co., Brian Nelson VP and Head Brewer of Hardywood Park Craft Brewery, Kenny Allen Head Brewer of True Respite Brewing Co. & Kolby Wood Head Brewer of White Elm Brewing Co.
Join The Beer Connoisseur for our weekly livestream and podcast with today's featured brewers Mark Osborne, owner of Adroit Theory Brewing Co., Brian Nelson, VP and head brewer of Hardywood Park Craft Brewery, Kenny Allen, head brewer of True Respite Brewing Co. and Kolby Wood, head brewer of White Elm Brewing Co., as we journey through a guided tasting of some of the latest highly rated and rare beers made available to Beer Buyers Club members.
This unique event allows BC’s Beer Buyers Club members to taste and discuss these hard-to-find beers with fellow connoisseurs and engage in an in-depth Q&A with the brewers themselves.
Kombucha is a drink made from a sweetened tea that’s been fermented by a gelatinous colony of yeasts and bacteria. Fortunately for writers like me, this clear definition hides a mysterious beverage with a murky, complex history, as well as a confusing identity. Is it a refreshing health drink? A way of life? A drinkable organism? A guilt-free way to get buzzed? I’ll clarify the murky morass that is booch by exploring its identities, history and modern resurgence.
Where did kombucha come from?
According to Rachel Kanaan, Co-Founder and Formulator of Unity Vibration Kombucha, the beverage kombucha“originated in Asia, then made its way to Russia and around the world through war and trade.” Numerous articles suggest that kombucha originated in Northeast China, (known historically as Manchuria). Health-conscious friends recall drinking it in the U.S. in the 1960s. Alongside other products in the widespread consumer “wellness” trend (yoga pants, herbal supplements, etc.) kombucha rose to prominence gradually throughout the 1990s and early 2000s, and now the category is becoming well-established.
They call beer “liquid bread,” and with good reason. Both solid and liquid forms share many ingredients, the most important of which is yeast, which works to turn sugars into carbon dioxide and alcohol, causing bread to rise and beer to ferment. The biggest difference between the two? In bread, most of the alcohol evaporates during the baking process. Let's take a look at an easy-to-follow beer bread recipe. It should come as no surprise, then, that beer can be used in breadmaking to great effect. Here we’ll learn what exactly beer bread is, how it’s made, and cap things off with a list of the best beers to use the next time you rise to the occasion of breadmaking.
There is always something newsworthy taking place in the beer industry. That's why we dedicate Monday of each week to publishing the top stories from the previous week in our Industry News e-newsletter. Here you'll find a compilation of all the news we've covered since the last issue, with links to the full stories.
Judging Process Our reviews are conducted in a single-blind tasting format. This method provides the best opportunity to rely on facts and to avoid favoritism, insuring a level playing field for all brewers. It serves both the industry and the consumer to have unbiased and objective scores from qualified experts. To best implement this approach, the Judges Review is open to those with established experience as a Master Cicerone® from the Cicerone® Certification Program or as a judge that has accomplished the rank of National or higher from the Beer Judge Certification Program. In the single-blind tasting format, judges are presented with a chilled, properly poured beer and given its style category. Scoring is then done on the following basis using a 100-point scale:
This full story is available only to premium subscribers.
Triceratops Brewing in Tumwater, Washington has announced a collaboration beer called ONE Pilsner with, fittingly, ONE Manufacturing. Full details on this new brew are below.
