Brewing begins to be practiced and shifts from family traditions to production in monasteries
making it illegal to use any ingredients but water, barley and hops when brewing beer
at Sir Walter Raleigh's colony in Virgina
in cork sealed, glass bottles
as official celebration
1935 only 160 breweries survived
opens brewery in montreal, canada
to describe the new generation of small breweries which focus on producing tradition cask ale
Fist successful example of micro-brewery founded by Bill Urquhart in Northamptonshire village
This term spread to Canada and the United States where is was designated to breweries that produce fewer than 15000 barrels annually.
Term was also used to reflect an alternative attitude and approach to brewing flexibility, adaptability, experimentation and customer service.
Allowed "Spinnakers" to open in Victoria BC. Legislative changes followed in other provinces and brewpubs quickly sprouted up across the country in 1980's and 1990's.
Microbreweries flourish in Canada, especially on the West coast, Quebec, and Ontario as they have large domestic market dominated by a few large companies.
Many of the microbreweries joined together (27).
The term Craft Beer was coined by the Brewers Association. It gives the definition of this as "small, independent and traditional"
he recipe given is for a yield of 18 gallons of ale, as well as 36 gallons of small beer, or beer made from sugars residual in the used malt. For ale alone: two bushels of malt, appx. forty gallons of water, a pound and a half of hops, half a pint of yeast and a handful of wheat or rye flour. For both ale and small beer the list becomes: two bushels of malt, appx. eighty gallons of water, two pounds of hops, a pint of yeast and two handfuls of flour. The small beer makes use of the spent malt and hops, adding only an additional half pound of hops for flavor.
A wooden tub which can hold 60 gallons, standing off the floor to allow the underbuck to slid underneath it. It should be a little wider at the top than at the bottom. Requires a stick for the mashing
A large kettle of at least 40 gallons capacity
A low, shallow bucket that will slip under the mash-tub to recieve the wort after mashing.
The tun-tub holds the wort for the fermentation process. It should hold thirty gallons.
The coolers are one or more shallow containers to allow the wort to cool after boiling.
Milling, Mashing, Lautering, Wort Treatment.
All done by machines.
Wort aeration and yeast pitching, yeast management, immobilised yeast systems, piping systems, final processing