Many of the brewers who started out brewing their beer at home in a small brew pub or on a patio made all of their Beermaking at home. Then, they bought their own commercial equipment, including tanks and fermentation vats, generator tanks, faucets for water and wine, and other miscellaneous items. Once they were up and running, they promoted themselves as being “the first” or “brewer who made Beermaking at home.” And they did make Beermaking at home by selling kegs of beer, which was only allowed in their own beer tavern if they had a keg already.
As the years went on, Beermaking was taken up by larger breweries, which needed more space, specialized equipment, and a place to store their excess beer once the keg parties were over. The larger breweries also could afford to have better and nicer kegs, which added to the prestige of these brewers. However, some of the smaller breweries could not afford these things, or they did not know how to make them, or where to get them. In order to keep afloat, these small breweries had to rely on word-of-mouth advertising, which was often hard to find. This is because everyone in the brewing industry knew so little about how things were done, what the cost of materials and ingredients were, and how to do things properly.
Therefore, the ancient method of Beermaking was to create homemade beer from yeast that had been stored in pieces of wood from previous fermentation batches. These wooden pieces of wood were called “kerrs”. There were several different kinds of kerrs, and they were important in the brewing process, and therefore, the different types of woods produced different Beermaking beers. The classic Beermaking beer from the Middle Ages was very dark, smoky, and berry flavored.
The fermentation process was not easy, but the early breweries were quite successful at it. They were the first ones to bottle their own beer, and this practice spread to other countries, eventually being adopted in England. Beermaking was also a big industry in America during the late 19th century, due to the huge amount of money that could be made with railroads and the opening of canals. The entire process became mechanized, and most breweries manufactured their own malts to use in their beer. This was a more efficient way of brewing beer, and it became popular across the rest of the world.
Although there are many different methods of making beer, none of them actually duplicate the ancient way of Beermaking. The method that modern day brewers use is to use malted barley to create a wort. From there, they add water, yeast, hops, and sugar. When all of these ingredients are combined, then the mixture is fermented and left to sit for several days.
One of the big concerns about the process is that it destroys the flavor of the beer. This concern is not entirely true, however. As long as the ingredients used are all natural, then the end product should retain as much of its flavor as the brewer did when brewing beer in ancient times. This will depend on how well the beer is aged, as well as how the ingredients are combined. Overall, the end result should be the same.
The other issue brewers have about using old ingredients is that it takes away from the flavor of the fresh brew. Beer flavor can be preserved over time and can even be transferred to a new recipe. This is not something that can be accomplished with an ancient method of brewing beer. Old malts don’t provide as many enzymes and so the end result of a fermentation process using these malts can be highly undesirable. Newer malts can be made to be as effective at providing flavor as those created 5,000 years ago, if not better.
The last possible argument that brewers might make against the use of older ales is that they don’t produce the same flavor profile as do “new” products. Many of the best and most popular beers (think Stone Enjoyable Ale) was created in older European methods. And, in fact, some of the best beers in the world are now being produced in older European styles. Beer brewers in Belgium have been making some of the best, boldest, and best beers in the world for decades. At the same time, the flavor profile of newer beers is beginning to develop distinctly American flavors.
