Ales of Antiquity: Uncovering the History of Beer - Part 1: Origins

This blog is part of a series exploring the history of beer and it's impact on society, agriculture, and technology. We will examine ancient recipes, techniques, and the people behind them. Each blog post will come with a homebrew recipe for you to try that uses a combination of ingredients from Mr. Beer and/or ingredients you can source elsewhere. We may not stock many of the more unusual items, but some recipes may contain alternative ingredients that are more locally accessible, or can be found on our website (links will be included).

Part 1: The Origin of Beer

China - circa 7000 BCE:

The earliest evidence of fermented beverages, including beer-like drinks, dates back to the Neolithic period, roughly around 9,000 to 10,000 years ago. Archaeological findings suggest that early humans in the Near East and China were producing grain-based fermented drinks around this time. These early beers were likely quite different from modern beers but still represent the beginnings of beer brewing. This period coincides with the advent of agriculture, as humans began to cultivate grains like barley and wheat, which are essential ingredients for brewing beer. The discovery of residues in ancient pottery and other archaeological evidence supports the idea that beer has been a part of human culture for at least 10,000 years.

One of the oldest records comes from Jiahu, a Neolithic village in China, where residues found in pottery jars suggest that around 7,000 BCE, people were brewing a fermented beverage made from rice, honey, and fruit, which is considered an early form of beer. This discovery highlights that the practice of fermentation and brewing was present in ancient Chinese cultures long before it became widespread in the West.


Mesopotamia - circa 5000 BCE:

Even though beer's earliest form may have originated in China, it was the ancient Sumerians of Mesopotamia who stand out as pioneers. Nestled between the Tigris and Euphrates rivers, Mesopotamia, often called the "Cradle of Civilization," was also the cradle of beer.

The earliest evidence of beer in Mesopotamia dates back to around 5,000 BCE. Archaeological discoveries have unearthed ceramic vessels containing beer residues, providing a glimpse into the brewing practices of ancient Sumerians, who inhabited southern Mesopotamia. These early brewers used barley, a staple crop, to craft their beer, which was far different from the clear, crisp brews we enjoy today. Ancient beer was thick, porridge-like, and often consumed with a straw to filter out the solids.

In Mesopotamian society, beer was more than just a beverage; it was a vital part of daily life. It was consumed by people of all social classes, from laborers to royalty. Beer was often safer to drink than water, which could be contaminated, making it a crucial source of hydration. It also provided essential nutrients and calories, serving as a significant part of the diet.

The importance of beer is further illustrated by its role in religious and social rituals. Beer was offered to gods in temples, used in ceremonial feasts, and even as a form of currency for paying workers. The famous "Code of Hammurabi," one of the earliest known legal codes, contains laws regulating the production and sale of beer, underscoring its economic and cultural significance.

The original brewers were women, the priestesses of Ninkasi, and they brewed beer regularly in the home as part of their preparation of meals. Beer was made from bippar (a twice-baked barley bread)  which was then fermented. Beer brewing was always associated with baking in the Sumerian culture.

 

The Hymn of Ninkasi:

One of the most fascinating artifacts from this period is the "Hymn to Ninkasi", dating back to approximately 3,900 BCE. This hymn is not only a praise to Ninkasi, the Sumerian goddess of beer, but also serves as one of the earliest recorded beer recipes. The hymn details the brewing process, which involved soaking and sprouting barley, mashing it into a thick porridge, and fermenting it with wild yeast. This process highlights the ingenuity of the Sumerians in developing fermentation techniques long before modern science understood the principles behind it.

Here is an English translation of the hymn:

Borne of the flowing water,
Tenderly cared for by the Ninhursag,
Borne of the flowing water,
Tenderly cared for by the Ninhursag,

Having founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished its walls for you,

Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.

You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date] - honey,

You are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,

You are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,

You are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.

You are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
Ninkasi, you are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,

You are the one who holds with both hands the great sweet wort,
Brewing [it] with honey [and] wine
(You the sweet wort to the vessel)
Ninkasi, (...)(You the sweet wort to the vessel)

The filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
Ninkasi, the filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.

When you pour out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.

(Translation by Miguel Civil, "The Sumerian Hymn to Ninkasi," Journal of the American Oriental Society, Vol. 74, No. 2 (April-June 1954), pp. 121-123.)

 

The hymn highlights the importance of Ninkasi in the creation of beer and celebrates the role of beer in Sumerian culture. The hymn is not only a historical artifact but also a testament to the significance of beer in ancient Mesopotamia.

 

The Legacy of Mesopotamia:

The legacy of Mesopotamian brewing extends far beyond the ancient world. Their innovations in fermentation and brewing laid the groundwork for future civilizations. As Mesopotamian culture spread through trade and conquest, so did their brewing techniques. The influence of Mesopotamian beer culture can be seen in the brewing traditions of ancient Egypt and Greece, eventually spreading throughout Europe and the rest of the world.

In conclusion, Mesopotamia's contributions to the world of beer are profound and enduring. From the earliest evidence of brewing to the detailed Hymn to Ninkasi, the ancient Sumerians perfected the art of beer making. Their ingenuity and cultural reverence for beer set the stage for the global appreciation of this beloved beverage. Today, as we enjoy a cold pint, we can raise our glasses in gratitude to the brewers of ancient Mesopotamia, who first discovered the magic of beer.

 

Yeast autolysis stages

Mesopotamian Beer Ration Tablet - circa 4000 BCE