HOME

TheInfoList



OR:

A brewery or brewing company is a business that makes and sells
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of
brewing equipment Brewing equipment is the vessels and tools used to brew beer, which usually includes systems of saccharification, fermentation, refrigeration and clean-in-place. Archaeologists uncovered ancient beer brewing equipment in an underground room bu ...
are called plant. The commercial
brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery ...
of beer has taken place since at least 2500 BC; in ancient
Mesopotamia Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the F ...
, brewers derived social sanction and divine protection from the goddess
Ninkasi Ninkasi was the Mesopotamian goddess of beer and brewing. It is possible that in the first millennium BCE she was known under the variant name Kurunnītu, derived from a term referring to a type of high quality beer. She was associated with both ...
. Brewing was initially a
cottage industry The putting-out system is a means of subcontracting work. Historically, it was also known as the workshop system and the domestic system. In putting-out, work is contracted by a central agent to subcontractors who complete the project via remote ...
, with production taking place at home; by the ninth century,
monasteries A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which ...
and
farms A farm (also called an agricultural holding) is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used fo ...
would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of
automation Automation describes a wide range of technologies that reduce human intervention in processes, namely by predetermining decision criteria, subprocess relationships, and related actions, as well as embodying those predeterminations in machines ...
, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the
brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery ...
process.


History

Beer may have been known in
Neolithic Europe The European Neolithic is the period when Neolithic (New Stone Age) technology was present in Europe, roughly between 7000 BCE (the approximate time of the first farming societies in Greece) and c.2000–1700 BCE (the beginning of the Bronze Age ...
and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to
Mesopotamia Mesopotamia ''Mesopotamíā''; ar, بِلَاد ٱلرَّافِدَيْن or ; syc, ܐܪܡ ܢܗܪ̈ܝܢ, or , ) is a historical region of Western Asia situated within the Tigris–Euphrates river system, in the northern part of the F ...
n writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work".


Industrialization

Breweries, as production facilities reserved for making beer, did not emerge until
monasteries A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which ...
and other
Christian Christians () are people who follow or adhere to Christianity, a monotheistic Abrahamic religion based on the life and teachings of Jesus Christ. The words ''Christ'' and ''Christian'' derive from the Koine Greek title ''Christós'' (Χρι ...
institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted the responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned
Weihenstephan Weihenstephan is a part of Freising north of Munich, Germany. It is located on the Weihenstephan Hill, named after the Weihenstephan Abbey, in the west of the city. Weihenstephan is known for: * the Benedictine Weihenstephan Abbey, founded 725, ...
brewery in the city of
Freising Freising () is a university town in Bavaria, Germany, and the capital of the Freising ''Landkreis'' (district), with a population of about 50,000. Location Freising is the oldest town between Regensburg and Bolzano, and is located on the Is ...
,
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
. It can trace its history back to 1040 AD. The nearby
Weltenburg Abbey Weltenburg Abbey (Kloster Weltenburg) is a Benedictine monastery in Weltenburg near Kelheim on the Danube in Bavaria, Germany. Geography The abbey is situated on a peninsula in the Danube, in a section of the river valley called the Weltenbur ...
brewery, can trace back its beer-brewing tradition to at least 1050 AD. The Žatec brewery in the Czech Republic claims it can prove that it paid a beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in the production process, so that
gravity In physics, gravity () is a fundamental interaction which causes mutual attraction between all things with mass or energy. Gravity is, by far, the weakest of the four fundamental interactions, approximately 1038 times weaker than the stro ...
could assist with the transfer of product from one stage to the next. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries typically used large copper vats in the brewhouse, and
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
and packaging took place in lined wooden containers. Such breweries were common until the
Industrial Revolution The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going f ...
, when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all brewery equipment is made of
stainless steel Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
. During the Industrial Revolution, the production of beer moved from
artisan An artisan (from french: artisan, it, artigiano) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art ...
al manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.


Major technological advances

A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. The
steam engine A steam engine is a heat engine that performs mechanical work using steam as its working fluid. The steam engine uses the force produced by steam pressure to push a piston back and forth inside a cylinder. This pushing force can be trans ...
, vastly improved in 1775 by
James Watt James Watt (; 30 January 1736 (19 January 1736 OS) – 25 August 1819) was a Scottish inventor, mechanical engineer, and chemist who improved on Thomas Newcomen's 1712 Newcomen steam engine with his Watt steam engine in 1776, which was fun ...
, brought automatic stirring mechanisms and pumps into the brewery. It gave brewers the ability to mix liquids more reliably while heating, particularly the mash, to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring.
Carl von Linde Carl Paul Gottfried von Linde (11 June 1842 – 16 November 1934) was a German scientist, engineer, and businessman. He discovered a refrigeration cycle and invented the first industrial-scale air separation and gas liquefaction processes, whi ...
, along with others, is credited with developing the
refrigeration The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature.
Yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. The discovery of
microbe A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
s by
Louis Pasteur Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization, the latter of which was named afte ...
was instrumental in the control of fermentation. The idea that yeast was a
microorganism A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
that worked on
wort Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort ...
to produce beer led to the isolation of a single yeast cell by
Emil Christian Hansen Emil Christian Hansen (8 May 1842 – 27 August 1909) was a Danish mycologist and fermentation physiologist. Born in Ribe, he financed his education by writing novels. He was awarded a gold medal in 1876 for an essay on fungi, titled ''De dans ...
. Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium, however, still rely on "spontaneous" fermentation for their beers (see
lambic Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
). The development of
hydrometer A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity. A hydrometer ...
s and
thermometer A thermometer is a device that temperature measurement, measures temperature or a temperature gradient (the degree of hotness or coldness of an object). A thermometer has two important elements: (1) a temperature sensor (e.g. the bulb of a merc ...
s changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.


The modern brewery

Breweries today are made predominantly of
stainless steel Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
, although vessels often have a decorative
copper Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
cladding for a nostalgic look. Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with very few chemicals, which means almost any
cleaning Cleaning is the process of removing unwanted substances, such as dirt, infectious agents, and other impurities, from an object or environment. Cleaning is often performed for aesthetic, hygienic, functional, environmental, or safety purposes. Cl ...
solution Solution may refer to: * Solution (chemistry), a mixture where one substance is dissolved in another * Solution (equation), in mathematics ** Numerical solution, in numerical analysis, approximate solutions within specified error bounds * Soluti ...
can be used on it (concentrated chlorine
leach Leach may refer to: * Leach (surname) * Leach, Oklahoma, an unincorporated community, United States * Leach, Tennessee, an unincorporated community, United States * Leach Highway, Western Australia * Leach orchid * Leach phenotype, a mutation in ...
being a notable exception). Heating in the brewhouse usually is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Likewise, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to control precisely the temperature on each tank individually, although whole-room cooling is also common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at almost every step and tested for xygencontent, unwanted microbial infections, and other beer-aging compounds. A representative sample of the finished product often is stored for months for comparison, when complaints are received.


Brewing process

Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling.
Mashing In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixtu ...
is the process of mixing milled, usually
malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...
ed, grain with water, and heating it with rests at certain temperatures to allow
enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s in the malt to break down the
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
es in the grain into
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
s, especially
maltose } Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
.
Lautering Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging. Mashout Mashout is the term for raising the temperature ...
is the separation of the extracts won during mashing from the
spent grain Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent of brewing waste. BSG is obtained as a mostly solid residue after wort production in the brewing process. The product is i ...
to create
wort Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort ...
. It is achieved in either a
lauter tun Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging. Mashout Mashout is the term for raising the temperature ...
, a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract that remains with the grains is rinsed off with hot water. Boiling the wort ensures its sterility, helping to prevent contamination with undesirable microbes. During the boil,
hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whi ...
are added, which contribute aroma and flavour compounds to the beer, especially their characteristic bitterness. Along with the heat of the boil, they cause proteins in the wort to coagulate and the pH of the wort to fall, and they inhibit the later growth of certain bacteria. Finally, the vapours produced during the boil volatilize
off-flavours Off-flavours or off-flavors (American and British English spelling differences#-our, -or, see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical chan ...
, including
dimethyl sulfide Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S. Dimethyl sulfide is a flammable liquid that boils at and has a characteristic disagreeable odor. It is a component of the smell produced from cook ...
precursors. The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort the
brewer Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, ...
expects to
evaporate Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidi ...
. ;Fermenting
Fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
begins as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into
alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...
and
carbon dioxide Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
. Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like
storage silo A silo (from the Greek σιρός – ''siros'', "pit for holding grain") is a structure for storing bulk materials. Silos are used in agriculture to store fermented feed known as silage, not to be confused with a grain bin, which is used t ...
s, to glass
carboy A carboy, also known as a demijohn or a lady jeanne, is a rigid container with a typical capacity of . Carboys are primarily used for transporting liquids, often water or chemicals. They are also used for in-home fermentation of beverages, ...
s used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have a conical bottom and a cylindrical top. The cone's
aperture In optics, an aperture is a hole or an opening through which light travels. More specifically, the aperture and focal length of an optical system determine the cone angle of a bundle of rays that come to a focus in the image plane. An opt ...
is typically around 70°, an angle that will allow the yeast to flow smoothly out through the cone's apex at the end of fermentation, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids have fallen to the cone's apex can be simply flushed out through a port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, making it easy to harvest top-fermenting yeasts. The open tops of the vessels increase the risk of contamination, but proper cleaning procedures help to control the risk. Fermentation tanks are typically made of
stainless steel Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
. Simple cylindrical tanks with beveled ends are arranged vertically, and conditioning tanks are usually laid out horizontally. A very few breweries still use wooden vats for fermentation but wood is difficult to keep clean and infection-free and must be repitched often, perhaps yearly. After high kräusen, the point at which fermentation is most active and copious foam is produced, a valve known in
German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ger ...
as the ''spundapparat'' may be put on the tanks to allow the
carbon dioxide Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
produced by the yeast to naturally
carbonate A carbonate is a salt of carbonic acid (H2CO3), characterized by the presence of the carbonate ion, a polyatomic ion with the formula . The word ''carbonate'' may also refer to a carbonate ester, an organic compound containing the carbonate g ...
the beer. This bung device can regulate the pressure to produce different types of beer; greater pressure produces a more carbonated beer. ;Conditioning When the sugars in the fermenting beer have been almost completely digested, the fermentation process slows and the yeast cells begin to die and settle at the bottom of the tank. At this stage, especially if the beer is cooled to around freezing, most of the remaining live yeast cells will quickly become dormant and settle, along with the heavier protein chains, due simply to gravity and molecular dehydration. Conditioning can occur in fermentation tanks with cooling jackets. If the whole fermentation cellar is cooled, conditioning must be done in separate tanks in a separate cellar. Some beers are conditioned only lightly, or not at all. An active yeast culture from an ongoing batch may be added to the next boil after a slight chilling in order to produce fresh and highly palatable beer in mass quantity. ;Filtering Filtering the beer stabilizes flavour and gives it a polished, shiny look. It is an optional process. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. In localities where a tax assessment is collected by government pursuant to local laws, any additional filtration may be done using an active filtering system, the filtered product finally passing into a calibrated vessel for measurement just after any cold conditioning and prior to final packaging where the beer is put into the containers for shipment or sale. The container may be a
bottle A bottle is a narrow-necked container made of an impermeable material (such as glass, plastic or aluminium) in various shapes and sizes that stores and transports liquids. Its mouth, at the bottling line, can be sealed with an internal stopp ...
,
can Can may refer to: Containers * Aluminum can * Drink can * Oil can * Steel and tin cans * Trash can * Petrol can * Metal can (disambiguation) Music * Can (band), West Germany, 1968 ** ''Can'' (album), 1979 * Can (South Korean band) Other * C ...
, of
keg A keg is a small barrel. Wooden kegs made by a cooper were used to transport nails, gunpowder, and a variety of liquids. A keg is normally now constructed of stainless steel, although aluminium can be used if it is coated with plastic on th ...
,
cask A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, u ...
or bulk tank. Filters come in many types. Many use pre-made filtration media such as sheets or candles. Kieselguhr, a fine powder of
diatomaceous earth Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3  μm to le ...
, can be introduced into the beer and circulated through screens to form a filtration bed. Filtration ratings are divided into rough, fine, and sterile. Rough filters remove yeasts and other solids, leaving some cloudiness, while finer filters can remove body and color. Sterile filters remove almost all microorganisms.


Brewing companies

Brewing companies range widely in the volume and variety of beer produced, ranging from small breweries to massive multinational conglomerates, like
Molson Coors The Molson Coors Beverage Company is an American-Canadian multinational drink and brewing company incorporated under Delaware General Corporation Law and headquartered in Golden, Colorado and Montreal, Quebec. Molson Coors was formed in 2005 ...
or
Anheuser-Busch InBev Anheuser-Busch InBev SA/NV, commonly known as AB InBev, is an American-Belgian multinational drink and brewing company based in Leuven, Belgium. AB InBev has a global functional management office in New York City, and regional headquarters ...
, that produce hundreds of
million One million (1,000,000), or one thousand thousand, is the natural number following 999,999 and preceding 1,000,001. The word is derived from the early Italian ''millione'' (''milione'' in modern Italian), from ''mille'', "thousand", plus the au ...
s of barrels annually. There are organizations that assist the development of brewing, such as the
Siebel Institute of Technology The Siebel Institute of Technology is a for-profit, unaccredited vocational college located on Goose Island in Chicago that focuses on brewing science. The school is the oldest brewing school located in the United States and has been in operati ...
in the United States and the
Institute of Brewing and Distilling The Institute of Brewing and Distilling (IBD) is an industry trade association for brewers and distillers, both in the United Kingdom and internationally. The IBD had its headquarters at Clarges Street in London London until 2014 at which t ...
in the UK. In 2012 the four largest brewing companies (
Anheuser-Busch InBev Anheuser-Busch InBev SA/NV, commonly known as AB InBev, is an American-Belgian multinational drink and brewing company based in Leuven, Belgium. AB InBev has a global functional management office in New York City, and regional headquarters ...
,
SABMiller SABMiller plc was a South African multinational brewing and beverage company headquartered in Woking, England on the outskirts of London until 10 October 2016 when it was acquired by Anheuser-Busch InBev. Prior to that date, it was the world's ...
,
Heineken International Heineken N.V. () is a Dutch multinational brewing company, founded in 1864 by Gerard Adriaan Heineken in Amsterdam. , Heineken owns over 165 breweries in more than 70 countries. It produces 348 international, regional, local and speciality be ...
, and
Carlsberg Group Carlsberg A/S (; ) is a Danish multinational brewer. Founded in 1847 by J. C. Jacobsen, the company's headquarters is in Copenhagen, Denmark. Since Jacobsen's death in 1887, the majority owner of the company has been the Carlsberg Foundation. T ...
) controlled 50% of the market The biggest brewery in the world is the Belgian-Brazilian company
Anheuser-Busch InBev Anheuser-Busch InBev SA/NV, commonly known as AB InBev, is an American-Belgian multinational drink and brewing company based in Leuven, Belgium. AB InBev has a global functional management office in New York City, and regional headquarters ...
. In the United States, there were 69,359 people employed in breweries in 2017. This is up from 27,805 in 2001. Some commonly used descriptions of breweries are: *
Microbrewery Craft beer is a beer that has been made by craft breweries. They produce smaller amounts of beer, typically less than large breweries, and are often independently owned. Such breweries are generally perceived and marketed as having an emphasis o ...
– A name used since the 1970s for a small, often independently owned brewery. In the 21st century the largely synonymous term
craft brewery Craft beer is a beer that has been made by craft breweries. They produce smaller amounts of beer, typically less than large breweries, and are often independently owned. Such breweries are generally perceived and marketed as having an emphasis o ...
is also used. *
Brewpub Craft beer is a beer that has been made by craft breweries. They produce smaller amounts of beer, typically less than large breweries, and are often independently owned. Such breweries are generally perceived and marketed as having an emphasis o ...
– A brewery whose beer is brewed primarily on the same site from which it is sold to the public, such as a
pub A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ...
or
restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...
. In the United States, if the amount of beer that a brewpub distributes off-site exceeds 75% it may also be described as a craft or microbrewery. * Farm brewery – A farm brewery, or farmhouse brewery, is a brewery that primarily brews its beer on a farm. Crops and other ingredients grown on the farm, such as barley, wheat, rye, hops, herbs, spices, and fruits are used in the beers brewed. A farmhouse brewery is similar in concept to a vineyard growing grapes to make wine at the vineyard. * Regional brewery – An established term for a brewery that supplies beer in a fixed geographical location. * Macrobrewery or Megabrewery – Terms for a brewery, too large or economically diversified to be a microbrewery, which sometimes carry a negative connotation.


Contract brewing

Contract brewing –When one brewery hires another brewery to produce its beer. The contracting brewer generally handles all of the beer's marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which confusingly may also be referred to as a contract brewer). Often the contract brewing is performed when a small brewery can not supply enough beer to meet demands and contracts with a larger brewery to help alleviate their supply issues. Some breweries do not own a brewing facility, these contract brewers have been criticized by traditional brewing companies for avoiding the costs associated with a physical brewery.


Gypsy brewing

Gypsy, or nomad, brewing usually falls under the category of contract brewing. Gypsy breweries generally do not have their own equipment or premises. They operate on a temporary or itinerant basis out of the facilities of another brewery, generally making "one-off" special occasion beers. The trend of gypsy brewing spread early in
Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion#Europe, subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, ...
. Their beers and collaborations later spread to America and Australia. Gypsy brewers typically use facilities of larger makers with
excess capacity Capacity utilization or capacity utilisation is the extent to which a firm or nation employs its installed productive capacity. It is the relationship between output that ''is'' produced with the installed equipment, and the potential output whic ...
. Prominent examples include Pretty Things, Stillwater Artisanal Ales, Gunbarrel Brewing Company,
Mikkeller Mikkeller is a microbrewery founded in 2006 in Copenhagen, Denmark that was originally based on the so-called "cuckoo", "phantom" or "gypsy" ethos; that is, the company did not operate an official brewery and, instead, collaborated with other br ...
, and Evil Twin. For example, one of Mikkeller's founders, Mikkel Borg Bjergsø, has traveled around the world between 2006 and 2010, brewing more than 200 different beers at other breweries.


Sponsorship

Breweries and football have had a symbiotic relationship since the very beginnings of the game. The
English Football League The English Football League (EFL) is a league of professional football clubs from England and Wales. Founded in 1888 as the Football League, the league is the oldest such competition in the world. It was the top-level football league in Engl ...
was founded in 1888, and by the next decade several teams already had their own brewery sponsor. In return for their financial support, the breweries were given concessions to sell beer to spectators and advertise their products in stadiums. The most outwardly visible sign of sponsorship are the adverts printed on football team's kit. For example,
Liverpool F.C. Liverpool Football Club is a professional football club based in Liverpool, England. The club competes in the Premier League, the top tier of English football. Founded in 1892, the club joined the Football League the following year and has p ...
had the logo of the Denmark-based Carlsberg brewery group on the front of its shirts for nearly twenty years, from 1992 to 2010. Nowadays major brewing corporations are involved in sponsorship on a number of different levels. The prevailing trend is for the leading brand not to be linked to individual teams; rather, they achieve visibility as sponsor of tournaments and leagues, so all fans can engage with them regardless of which team they support. Heineken sponsors the
UEFA Champions League The UEFA Champions League (abbreviated as UCL, or sometimes, UEFA CL) is an annual club football competition organised by the Union of European Football Associations (UEFA) and contested by top-division European clubs, deciding the competit ...
with its namesake lager; Carlsberg sponsors the English
Premier League The Premier League (legal name: The Football Association Premier League Limited) is the highest level of the men's English football league system. Contested by 20 clubs, it operates on a system of promotion and relegation with the English Foo ...
as well as the 2012 and 2016
UEFA European Championship The UEFA European Football Championship, less formally the European Championship and informally the Euro, is the primary association football tournament organised by the Union of European Football Associations (UEFA). The competition is contes ...
s. Meanwhile, the AB InBev Group supports the
FA Cup The Football Association Challenge Cup, more commonly known as the FA Cup, is an annual knockout football competition in men's domestic English football. First played during the 1871–72 season, it is the oldest national football competi ...
and the
FIFA World Cup The FIFA World Cup, often simply called the World Cup, is an international association football competition contested by the senior men's national teams of the members of the ' ( FIFA), the sport's global governing body. The tournament ha ...
.


Head brewer/brewmaster

The head brewer (UK) or brewmaster (US) is in charge of the production of beer. The major breweries employ
engineers Engineers, as practitioners of engineering, are professionals who invent, design, analyze, build and test machines, complex systems, structures, gadgets and materials to fulfill functional objectives and requirements while considering the limit ...
with a
chemistry Chemistry is the science, scientific study of the properties and behavior of matter. It is a natural science that covers the Chemical element, elements that make up matter to the chemical compound, compounds made of atoms, molecules and ions ...
/
biotechnology Biotechnology is the integration of natural sciences and engineering sciences in order to achieve the application of organisms, cells, parts thereof and molecular analogues for products and services. The term ''biotechnology'' was first used b ...
background. Brewmasters may have had a formal education in the subject from institutions such as the
Siebel Institute of Technology The Siebel Institute of Technology is a for-profit, unaccredited vocational college located on Goose Island in Chicago that focuses on brewing science. The school is the oldest brewing school located in the United States and has been in operati ...
,
VLB Berlin VLB Berlin (Versuch- u. Lehranstalt für Brauerei in Berlin) is the owner of the Institut für Gärungsgewerbe und Biotechnologie zu Berlin (Institute for Fermentation and Biotechnology, Berlin). It is an institute in Berlin's Wedding district t ...
,
Heriot-Watt University Heriot-Watt University ( gd, Oilthigh Heriot-Watt) is a public research university based in Edinburgh, Scotland. It was established in 1821 as the School of Arts of Edinburgh, the world's first mechanics' institute, and subsequently granted univ ...
, American Brewers Guild,
University of California at Davis The University of California, Davis (UC Davis, UCD, or Davis) is a public land-grant research university near Davis, California. Named a Public Ivy, it is the northernmost of the ten campuses of the University of California system. The institut ...
,
University of Wisconsin A university () is an institution of higher (or tertiary) education and research which awards academic degrees in several academic disciplines. Universities typically offer both undergraduate and postgraduate programs. In the United States, t ...
,
Olds College Olds College of Agriculture & Technology is an Alberta public post-secondary institution located in Olds, Alberta, established in 1913 as Olds Agricultural College. Total student enrollment for the 2020–2021 academic year was 5446. The college ...
or
Niagara College The Niagara College of Applied Arts and Technology (frequently shortened to Niagara College and branded as Niagara College Canada) is a public List of Ontario Colleges of Applied Arts and Technology, College of Applied Arts and Technology with ...
. They may hold membership in professional organisations such as the
Brewers Association The Brewers Association (BA) is an American trade group of over 5,400 brewers, breweries in planning, suppliers, distributors, craft beer retailers, and individuals particularly concerned with the promotion of craft beer and homebrewing. Two of ...
, Master Brewers Association,
American Society of Brewing Chemists The American Society of Brewing Chemists (ASBC) is a professional organization of scientists and technical professionals in the brewing, malting, and allied industries. It publishes an journal A journal, from the Old French ''journal'' (meaning ...
, the
Institute of Brewing and Distilling The Institute of Brewing and Distilling (IBD) is an industry trade association for brewers and distillers, both in the United Kingdom and internationally. The IBD had its headquarters at Clarges Street in London London until 2014 at which t ...
, and the
Society of Independent Brewers The Society of Independent Brewers (formerly the Small Independent Brewers Association, or SIBA) is an organization representing the interests of independent breweries in the UK. Founded in 1980, it was intended to fight the pub-tie system, u ...
. Depending on a brewery's size, a brewer may need anywhere from five to fifteen years of professional experience before becoming a brewmaster.


See also

*
Beer and breweries by region This is a list of articles and categories dealing with beer and breweries by region: the breweries and beers in various regions. Beer is the world's most widely consumed alcoholic drink, and is the third-most popular drink overall, after water and ...
*
Breweriana Breweriana refers to articles containing a brewery or brand name, such as beer cans, beer bottles, bottle openers, beer labels, tin signs, beer mats, beer trays, beer tap, wooden cases and neon signs. United States In the US, the National Ass ...
—the hobby of brewery advertising collecting *
List of breweries in the United States At the end of 2017, there were total 7,450 breweries in the United States, including 7,346 craft breweries subdivided into 2,594 brewpubs, 4,522 microbreweries, 230 regional craft breweries and 104 large/non-craft breweries. From 2017 data, acco ...
*
List of microbreweries This is a list of notable microbreweries. A microbrewery is a brewery which produces a limited amount of beer. The qualifications to be classified as a microbrewery vary by country. The term "microbrewery" originated in the United Kingdom in the l ...
*
Tower brewery A tower brewery is a distinct form of brewery, identified by its external buildings being arranged in the form of a vertical tower. The purpose of a tower brewery is to allow this multi-stage flow process to continue by gravity, rather than lifti ...


References


Further reading

* : ''Technology Brewing and Malting'', Wolfgang Kunze, 2004, 3rd revised edition,
VLB Berlin VLB Berlin (Versuch- u. Lehranstalt für Brauerei in Berlin) is the owner of the Institut für Gärungsgewerbe und Biotechnologie zu Berlin (Institute for Fermentation and Biotechnology, Berlin). It is an institute in Berlin's Wedding district t ...
. Available a
their website

BrewersAssociation.org
Craft brewer definition from the Brewers association. * ''Straub Brewery'' By
John Schlimm John Schlimm (born December 1, 1971) is an American author, activist, artist, and educator. His books include ''Five Years in Heaven: The Unlikely Friendship That Answered Life's Greatest Questions'', ''The Ultimate Beer Lover's Happy Hour: Over 3 ...
, Arcadia Publishing, 2005, {{Authority control Manufacturing plants