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Historians believe that the ancient Mesopotamians and Sumerians were brewing as early as 10,000 BC.
Although the product would have been somewhat different from today's bottled varieties, it would be recognizable.
The ancient Egyptians and Chinese brewed beer, as did pre-Columbian civilizations in the Americas, who used corn instead of barley.
In the middle ages, European monks were the guardians of literature and science, as well as the art of beer making. They refined the process to near perfection and institutionalized the use of hops as a flavoring and preservative. However, it wasn't until Louis Pasteur came along that a final, important development was made. Until that time, brewers had to depend on wild, airborne yeast for fermentation. By establishing that yeast is a living microorganism, Pasteur opened the gates for accurately controlling the conversion of sugar to alcohol.
While grapes grow well in warm climates, barley grows better in cooler climes. This is how the northern countries of Germany and England became famous for their beers. This production was taken very seriously, as it was in the New World, where beer was a major component of the Pilgrim's diet.
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