Early story about beer
There is a story beginning 4000 BC from the South of Babylone in Mesopotamia. Ninkasi, a Sumerian woman who made baked bread instead of baking the dough, but put into a jar of water instead of fermenting the batter. A few days later, she had a "divine" drink that made people feel lightheaded.
In ancient Egypt around 3000 BC, beer and bread were important in the daily diet. Beer is considered a currency and people from Pharaoh down are drinking beer.
In 55BC, Julius Ceasar conquered the Romans and brewing techniques were introduced into Europe.
By the 13th century, there were hundreds of brewing monasteries for local residents. Some of these monasteries still exist to date in Belgium and the Netherlands. One of the biggest research of the monks is to use the beer to use to create a specific flavor and prolong the shelf life.
In 1864, Pasteur published the results of experiments on fermentation: "It’s the yeast that causes the fermentation process" and explains the working mechanism of the yeast. In addition, Pasteur has put forward a widely applicable approach in the food industry: "Pasteur pasteurization". By this method, beer can be stored under conditions up to 1 year.