History of Breweries

Main

Babylonian clay tablets detail recipes for beer

4300 BC

Egyptian texts contain 100 medical prescriptions calling for beer

1600 BC - 1000 BC

Roman legions introduce beer to Northern Europe

55 BC - 49 BC

Chinese brewed beer called "Kiu"

23 BC - 20 BC

Middle Ages cultural shift

500 AD - 1000 AD

Brewing begins to be practiced and shifts from family traditions to production in monasteries

Hops begins to be used in the brewing process

1000 AD - 2012

Beer making is established in Germany, Austria, England

1200 AD - 2012

Germany's first brewing guild (Brauerei Beck)

1489 - 2012

Columbus found Indians making beer from corn and black birch sap

1490 - 1500

Queen Elizabeth I of England drank strong ale for breakfast

1500 - 1587

Bavarian brewing guilds push purity laws

1516 - 2012

making it illegal to use any ingredients but water, barley and hops when brewing beer

Beck's Brewery founded

1553 - 2012

First beer brewed in New World (Canada)

1587

at Sir Walter Raleigh's colony in Virgina

Dr. Alexander Nowell discovers ale can be stored longer

1602

in cork sealed, glass bottles

Beer introduced into Canada by European Settlers

1700

Molson brewery founded in Canada

1786

Munich established Oktoberfest

1810 - 2012

as official celebration

Prohibition

1920 - 1933

1935 only 160 breweries survived

History of Canadian Micro-Breweries

John Molson

1786

opens brewery in montreal, canada

Molson's Montreal brewery reaches 100000 gallon milestone

1846

Micro-Brewery term came from the UK

1970

to describe the new generation of small breweries which focus on producing tradition cask ale

Litchborough Brewery

1975

Fist successful example of micro-brewery founded by Bill Urquhart in Northamptonshire village

Spread of Micro-breweries

1980

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.

Change in Liquor Control Laws

1984

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.

Ontario Craft Brewers Association

2003

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).

Brewers Association - New Term (Craft Beer)

2005

The term Craft Beer was coined by the Brewers Association. It gives the definition of this as "small, independent and traditional"

Technologies

Agriculture - Raw Materials

1800

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.

Mashing Tub

1800

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

Copper

1800

A large kettle of at least 40 gallons capacity

Underbuck

1800

A low, shallow bucket that will slip under the mash-tub to recieve the wort after mashing.

Tun-tub

1800

The tun-tub holds the wort for the fermentation process. It should hold thirty gallons.

Coolers

1800

The coolers are one or more shallow containers to allow the wort to cool after boiling.

Electricity Replaces Steam Power

1890

Brewhouse

2012

Milling, Mashing, Lautering, Wort Treatment.

All done by machines.

Cold Area

2012

Wort aeration and yeast pitching, yeast management, immobilised yeast systems, piping systems, final processing