Beer is one of the oldest and most popular alcoholic beverages in the world. But how did it come to be? What are the origins and evolution of this drink that has been enjoyed by humans for millennia?

The history of beer is a fascinating tale that spans thousands of years and numerous civilizations. From ancient Mesopotamia to modern-day microbreweries, beer has played an important role in human culture and society.

The earliest known evidence of beer dates back to ancient Sumeria, where it was brewed as a religious offering to the gods. The recipe for this early beer was simple: barley was soaked in water and allowed to ferment, producing a mildly alcoholic beverage.

It is believed that beer was first brewed in ancient Mesopotamia, around 5,000 years ago. The Sumerians, who lived in this region, are credited with inventing the first beer recipe. They are often credited with developing some of the earliest recorded recipes for beer. These early versions were likely more of a porridge-like mixture of barley, water, and bread.

Sumerians, who lived in ancient Mesopotamia (modern-day Iraq), had a goddess of brewing and beer named Ninkasi. A poem, known as “Hymn to Ninkasi,” includes a detailed recipe for brewing beer, which involves fermenting barley with bread and water. This lyric text from the Old Babylonian period around 1800 BCE is a mythological poem or song that glorifies the brewing of beer.

The filtering vat, which makes a pleasant sound, you place appropriately on top of the large collector vat. When you pour out the filtered beer from the collector vat, it is like the onrush of the Tigris and Euphrates.

Hymn to Ninkasi, circa 1800 BCE.

Sumerians (šikaru) used a barley-based fermented beverage, typically brewed using two key ingredients: malted barley and a special kind of barley bread (or a looser barley product) called bappir.

Sumerian wall relief, depicts beer making, now preserved in British Museum

The basic method is to malt some wheat berries, then soak them with water, yeast, date syrup, and a par-cooked, fermented loaf of barley dough. The whole process takes about a week and yields a mild, pale brew that’s only 2 per cent alcohol and doesn’t quite taste like what you’re used to in modern beers.

Beer also spread to other parts of the world, such as China, where pottery residue from around 5,000 years ago shows that beer was brewed using barley and other grains. Beer was also independently developed in other regions, such as Africa and the Americas, using different local ingredients, such as millet, sorghum, maize, cassava, and cacao.

Ancient archaeological artwork in the Israel Beer Breweries (IBBL) museum in Ashkelon, Israel.

Over time, brewing techniques evolved. Beer quickly became popular in ancient civilizations such as Egypt, Greece, and Rome. The Babylonians and Egyptians also contributed to the development of brewing methods. Beer was a staple in their diets. It was often used as a form of payment and was even considered a sacred drink by some cultures. The Egyptians, for example, believed that beer was a gift from the gods.

Beer production and consumption continued throughout the Middle Ages in Europe and Asia. During this period, beer was mainly brewed on a domestic scale by women or by monks in monasteries. Beer was often flavoured with herbs and spices, such as rosemary, sage, juniper, and ginger, to mask the sourness or spoilage of the brew.

An administrative account of barley distribution with cylinder seal impression of a male figure, hunting dogs, and boars. 3100–2900 BCE. The Metropolitan Museum of Art, New York.

One of the most significant innovations in brewing history occurred in the 11th century in Germany, when hops were introduced as a flavouring and preservative agent for beer. Hops are the flowers of a plant that belong to the same family as cannabis. They impart a bitter taste and aroma to beer, as well as prevent bacterial growth and extend shelf life. Hops also helped to standardize the quality and consistency of beer, as different varieties of hops could produce different styles of beer.

Another important development in brewing history was the discovery of bottom fermentation in the 15th century in Germany. This is a process where the yeast settles at the bottom of the fermenting vessel and produces a clear, crisp, and light-coloured beer. This is contrasted with top fermentation, where the yeast floats on top of the liquid and produces a cloudy, fruity, and dark-coloured beer. Bottom fermentation gave rise to lager beers, which are still the most widely consumed type of beer today. Top-fermentation gave rise to ale beers, which are more diverse and complex in flavour and aroma.

The Industrial Revolution in the 18th and 19th centuries transformed brewing from an artisanal craft to an industrial enterprise. New technologies, such as thermometers, hydrometers, steam engines, refrigeration, pasteurization, bottling machines, and railroads, enabled brewers to produce larger quantities of beer with greater efficiency and quality control. The brewing industry also became more consolidated and competitive, as large-scale breweries emerged and dominated the market.

Beer is more than just a drink; it is a cultural phenomenon that reflects the history, geography, society, economy, politics, religion, science, art, and taste of humanity. Beer is a living product that evolves with time and place, and that connects us with our past, present, and future. Cheers to beer!