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History of Industrial Brewing
Raymond G. Anderson

CONTENTS Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Brewing in an Agrarian World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Eighteenth Century . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . Porter: The First Industrial Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mechanization and Measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Nineteenth Century . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Porter vs. Ale . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . The Rush to Bottom Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Science and Practice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Twentieth Century . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beer and Society . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Temperance and Prohibition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Consumer Choice? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fewer and Bigger: The Path to Globalization . . . . . . . . . . . . . . . . . . . . . . . ScienceApplied and Technology Transformed . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Introduction
For most of its history, brewing was a domestic or small-scale commercial activity supplying an essential element of diet to a primarilyagrarian population. It is now an industry increasingly dominated by a few large companies striving for global supremacy in the supply of branded recreational alcoholic beverages.1 This chapter outlines the massive

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© 2006 by Taylor & Francis Group, LLC

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Handbook of Brewing

changes in the organization, economic importance, scale, scientific understanding and technology of brewing,and in the social function and nature of beer, that industrialization has engendered across the world.

Brewing in an Agrarian World
Brewing is generally considered to have originated as a by-product of the development of agriculture, although a minority opinion holds that the cultivation of cereals originated as a consequence of man’s desire for alcohol rather than vice versa.2 Whatever itsexact origins, surviving historical artifacts allow us to trace brewing back to the Mesopotamians around 6000 or 7000 years ago. The Ancient Egyptians were brewers, and beer, brewed from the indigenous cereal sorghum, is still integral to the politics of African tribal life. The historical development of brewing and the brewing industry is, however, linked with northern Europe where cold conditionsinhibited the development of viticulture.3 The Romans commented in derogatory terms on the drinking of barley-based beverages by the Germans and the Britons. From the tenth century, the use of hops in brewing spread from Germany across Europe to replace, or at least supplement, the plethora of plants, herbs, and spices popular at that time. The introduction of hops was met with resistance, but thepleasing flavor and aroma they provided and perhaps, more importantly, their action in protecting the beer from being spoiled by the then unknown microbes, eventually led to their widescale adoption. Brewers of unhopped beer depended upon high alcohol percentage to preserve their beers, but this was relatively inefficient and such beers generally had poor keeping qualities. Although brewing with...