Many of these herbs could be dangerous in even small amounts, and some, like henbane, could provide hallucinations. Because of this, beer began to be viewed superstitiously.
One of the superstitions that began to swirl around beer and beer brewing was the legend of the "beer witch" or "brew witch." Supposedly, these witches cursed the ingredients and could spoil a batch of beer. Superstition surrounded the brewing process, and of course, sanitation was not what it is today, which also contributed to the failure of many a batch of early beer. Since brewing was largely a woman's job in early history, it became normal to blame the beer witch for a bad batch, and the common penalty was death by fire. The last written record of a beer witch being burned was 1591 (Tesoro). The practice faded away as hops became acceptable additions to the brew mixture, which made the brew more stable and acted as a preservative, so the brew lasted longer. Historian Tesoro writes, "With the use of hops the beer revealed its 'clear character.' Beer began to closely resemble the modern product range, both in taste and appearance" (Tesoro). To maintain this newfound clarity, many areas began to develop beer purity laws, which regulated a brew's consistent quality.
The German Beer Purity Law was passed in 1516, and it "established for the first time that only barley (later malted barley), hops, and pure water could be used to brew beer. The use of yeast was not yet known at that time" (Tesoro). However, the fermentation of the finished product depended on yeast molecules in the air, something brewers had no idea of yet. This law is still on file today, and it holds the record of being the oldest still legal food law in the world. However, beer can be imported into Germany that does not comply with the law today, as long as that is stated on the beer (Tesoro). This law helped guarantee the purity of the beer, and helped brewers trade their beers in wider areas across Europe.
In the late 1700s, beer began to be an acceptable court beverage and new inventions such as the steam engine and artificial cooling helped streamline the brewing process. Steam power gained popularity and became an integral part of the brewing process all over Europe and American. An American beer historian notes, "An expert on this period in British brewing comments that 'the advantages of steam-power were proved immediately. Apart from the most concrete saving in the expense of horses, the uninterrupted, rapid work made possible by the engine added efficiency and convenience to its initial economy'" (Baron 157). In addition, brewers came to understand the science of brewing more thoroughly, and they learned the right temperatures to brew perfect beer, and how to brew beer year round. (Previously, brewers could only be made during the winter, as there was no cooling available all summer long.) Breweries relying on steam power for their machinery were called "steam beer breweries" (Tesoro).
Another very important innovation took place in the late 19th century, when Louis Pasteur began studying beer and learned more about microorganisms in the process. Eventually, Pasteur developed pasteurization from his studies. This process helps purify a number of foods, from milk to cheese, and during his studies, Pasteur also uncovered the fact that beer (and other foods) could be contaminated by unsanitary brewing conditions (Tesoro).
Finally, modern metal keg barrels were not introduced for beer until 1964. Previously, beer was still transported in traditional wooden kegs. The metal kegs are easier to clean and sanitize, and fit under bars much easier than the old kegs. The beer can originated in America in the 1930s, and modern beer brewing has turned into an art form, especially in brewpubs and houses around the world (Editors). In America, beer is practically the national drink, holding a place in the hearts of sports fans and bar patrons from coast...
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