Humans have been brewing beer for millennia. (Thankfully.) Yet, if you’re lucky enough to take one of our HQ tours, you’ll notice a significant amount of stainless steel, electronics, and enough modern technology to make the average, warm-blooded American go Oooh.
That’s to say, there are a lot of shiny, clanging, intriguing pieces of equipment lying around to keep things interesting.
Yet, it’s apparent that the brewers of old could not possibly have employed a centrifuge or a canner or a stainless steel fermenter or really even yeast, as it wasn’t until sometime in the mid-nineteenth century that good ol’ Louis Pasteur said, “Hey, this is what makes our French bread so awesome.”
So, how did they do… anything at all? How did they make an alcoholic beer if they didn’t know that yeasties excrete alcohol?
Well, dear beer drinker, it’s something called spontaneous fermentation, and we’re gonna be getting into it lock, stock, and… er… barrel.