Beer is one of humanity’s oldest drinks—older than written history in many places. The earliest chemical evidence of a fermented beverage comes from Jiahu, China (c. 7000–6600 BCE), found as residue in ancient pottery jars. It was a mixed fermented drink (rice, honey, and fruit), showing that fermentation was already part of early human life. Source

As farming spread, brewing became more structured. In Mesopotamia, beer was central to daily life, and early written references connect brewing to Sumerian culture and tradition. The famous “Hymn to Ninkasi” (c. 1800 BCE) is often cited in beer history as a poetic description of brewing, linking beer to ritual and society. Source

In Ancient Egypt, beer wasn’t just a drink—it was a staple. Historical records and research commonly describe bread and beer as part of rations/wages for workers on state projects, showing beer’s role as everyday nutrition and “currency.” Source

By the 1500s, brewing became regulated in parts of Europe. Bavaria’s Reinheitsgebot (1516) is one of the most famous brewing laws, historically limiting beer ingredients to water, barley, and hops (yeast wasn’t mentioned in the original wording). Source

Modern beer as we know it accelerated with science and technology. In the 1800s, Louis Pasteur’s work helped brewers understand fermentation and contamination, improving consistency and shelf life. Source
And mechanical refrigeration (linked to Carl von Linde’s work with breweries like Spaten) helped make lager production reliable year-round—one reason lagers became globally dominant.