The history of beer brewing extends far back into ancient history. Historical evidence of beer making can be found as far back as ancient Egypt. The history of beer brewing in America has for the most part been one of community. These days, folks from all around are realizing that they can make good tasting, high quality beers for the price of schwill. With a little elbow grease and patience, that is. These are folks that are opening a new chapter in the history of beer brewing in the United States. 100 years ago, however, all of this was common knowledge.

The hobby or art of beer brewing is a long and exalted legacy of creativity and alchemy, and also societal control. In today’s world, most people are under-educated about the simplicity of beer brewing – many are skeptical that they or their friends are capable of beer home brewing. There are even folks who have never had a decent beer in their life – these folks know only the taste of the mass marketed, stale, factory produced lager – something I can hardly call beer. In a society where the hobby of beer brewing is practiced, this changes. Beer is good for you, nutritious, and sometimes more of a food than an inebriant (especially for those of us with ‘beer bellies’). This is the world home brewers call home.

In the old world, alcoholic malt beverages have been made since the ancient age, but it was not until the 16th century AD that the use of hops became widespread in beer making. Before then, many differing adjuncts of herbs had been used in beer making. The use of hops was at first met with mixed results, but the word of the great taste of hops grew so fast that soon nothing could stop its use. Not long after, the German beer purity law forbade any ingredients in beer except hops, barley, and water. Yeast was added to the list later, when science at last discovered the microscopic life form’s existence. In the hobby of beer home brewing, it is almost unheard of for beer to be made without hops.

The history of beer and home brew in the United States is a strong one. At least one of the major factory produced beers in this country is still riding high on a blue ribbon awarded to the makers over 100 years ago (they haven’t won many since). In the United States, the hobby of beer home brewing was a very commonly known art from the country’s inception and through until prohibition. Many of the recipes from these times still exist, and have been handed down through generations, old tomes and brewer’s notes. In those times, farmers would always make their own beer, for often they could not afford to go to town just to have a drink. Many of these folk were very law abiding citizens, though, so when prohibition was enacted, most gave up the beer home brewing. Those inclined to break the law became moonshiners, for more profit was to be made from a bottle of moonshine than a case of beer.

Since those days, the hobby of beer brewing has undergone a huge revival. The history of beer, and home brewing, has begun a new chapter. A synergistic beer culture has developed between home brewers and fans of the “microbrew”. Microbrews are made in small batch breweries with a deep commitment to quality and freshness. Many home brewers have the same brewing values, taking great pride in their quaffable works of art. Although some call us “beer snobs”, the difference in quality between a home or microbrew and a large scale commercially produced lager is huge.

One of the greatest reasons why beer brewing has undergone such a revival is that it is a hobby that can be shared. Most folks are happy to come over for an afternoon or evening and try out your new home brew. This hobby is not only a great way to meet people, but also a craft from which all your family and friends benefit.

In closing, there is one benefit of the hobby of beer brewing that shines out above all others. When we put so much work, patience, and learning into a craft, we learn to respect the product. I have never met a practitioner of beer home brewing who drank un-responsibly, or who let alcohol take over their life. This is the best benefit of learning the beer brewing art: knowledge of and respect for the power of alcohol for good – and for ill. By brewing beer of quality with the freshest, most natural ingredients, we are brewing for health and sustainability and not for unhealthy excess.

In a way, the acts of the prohibition era damaged the education people in this country had about beer – practical knowledge, familiarity, and respect for this product – which only contributed to the alcohol abuse the prohibitioners raved so madly about. This chapter of the history of beer, the war on beer of prohibition, gives one food for thought about the illegality of other substances. Does criminalization of a substance actually make the situation better? Not always. Especially in the case of beer. So drink it in good health – cheers!