Before stainless-steel fermenters and IPA flights, beer was a homemade beverage brewed in kitchens, farms, and monasteries. The practice stretches back thousands of years, long predating modern commercial breweries.

From Ale to Beer: Early Origins

What we now call “beer” began as ale—fermented grain drinks flavored with herbs like ground ivy and stinging nettle. In the early 15^th century, Belgian brewers popularized the use of hops for bitterness and aroma, marking a key shift from herb ales to hopped beer.

Monasteries, Farmers, and Taverns

Monasteries ran some of the earliest commercial breweries in England, while many families—especially farmers—brewed for household use. Taverns signaled a fresh batch by hanging a bush outside so passersby knew the beer was ready.

English vs. German Styles

By the 1600s, regional techniques diverged. English brewers used top-fermenting yeast (ales), while German methods relied on bottom-fermenting yeast aged cool (lagers). The result: a milder, cleaner beer profile that grew globally popular, solidifying the ale–lager distinction.

The 1800s: Industry Scales Up

The late 19^th century brought railroads and distribution—demanding pasteurization and stability for long journeys. Large breweries with modern equipment began outcompeting small local operations, changing how beer was made and sold.

The 1900s: Prohibition and a Comeback

In the United States, Prohibition (1920–1933) halted legal production and sales of alcoholic beverages. Decades later, home brewing regained legal protection: in 1978, federal law exempted limited amounts of home-brewed beer for personal use from taxation—reopening the door to hobby brewing.

The Modern Revival

With legality restored and equipment more accessible, home brewing boomed from the late 1970s onward. Affordable starter kits, better information, and an adventurous brewing culture helped the hobby—and craft beer—flourish.

Why the History Matters

Understanding brewing’s roots explains today’s styles and methods—and reminds us beer is something to be made, shared, and perfected with each batch.