Concise History of beer

• Sumerians discovered the fermentation process by chance about 6,000 years ago. No one knows today exactly how this occurred, but it could be that a piece of bread or grain became wet and a short time later, it began to ferment and a inebriating pulp resulted. The Sumerians were able to repeat this process and are assumed to be he first civilized culture to brew beer.

• The Egyptians carried on the tradition of beer brewing. After Egypt was succeeded by the Greeks and Romans, beer continued to be brewed.

• Until the Middle Ages, brewing and the baking of bread was exclusively the job of a woman. This began to change shortly before the end of the first millennium, when the monasteries turned their attention to beer brewing. 

• Throughout the Middle Ages, hops became widely used as a way to make beer refreshing and also as a natural preservative. With the use of hops the beer revealed its "clear character". Beer began to closely resemble the modern product range, both in taste and appearance. In order to guarantee a high level of reliability, quality and consistency, the Duke of Bavaria, Wilhelm IV, proclaimed the German Beer Purity Law (Rhienheitsgebot) in 1516. This decree established for the first time that only barley, hops and pure water could be used to brew beer. 

• Canada's first recorded brewer was Jesuit Brother Ambroise, who began making beer in 1646 after the foundation of New France. 

• In the 1800's advances in malting techniques made possible paler coloured malts and heralded the arrival of Pale Ales onto the brewing scene of Britain. 

• In 1842, an innovative Czech Brewery used a ground-breaking technique of methodical bottom fermenting with a new strain of yeast. The resulting brew, Pilsner, was a refreshing golden and bright beer. 

• Considerable scientific research took place in breweries in the 19th century. A famous work from 1876 by Louis Pasteur was "Etudes sur la Biere" ("Studies Concerning Beer") where he revealed his knowledge of micro-organisms. This basic knowledge is still indispensable today, not only in the production of beverages, but also in medicine and biology. 
Another pioneering discovery in beer brewing was the work of Christian Hansen. The Danish scientist, successfully isolated a single yeast cell and induced it to reproduce on an artificial culture medium. With the resulting yeast propagation methods, the purity of the fermenting process has been improved and beer taste repeatable. 

• By the 1870s, brewing in Canada had come into its own with brewers as far west as Victoria, British Columbia and as far east as Saint John, New Brunswick. Despite occasional economic setbacks, sales grew up until the First World War.

• In 1914 the First World War erupts and in 1918, the federal cabinet decreed that no intoxicating liquor of any kind could be manufactured or imported until 12 months after peace was restored. Canada's experiment with prohibition lasted into the 1920s. Prohibition, the Great Depression and the Second World War hit brewers hard, and forced a great period of industry consolidation. Regional brewers across the country merged or were bought out by other brewers, resulting in larger companies and a more competitive industry. Many small brewers were forced to close down or consolidate. The number of breweries was reduced to an all-time low. Advanced technology had given rise to large breweries and mass production. 

• In the 1980's, after decades of flat sales, a resurgence of Canadian independent brewing began. The passion and commitment of these entrepreneurs helped expand the market. This 'flavour revolution' created a renewed interest in beer among a new generation of consumers.

• Propeller Brewing Company, Nova Scotia's premier microbrewery, opened for business July 7, 1997 and began distribution of its fine Craft Beer throughout Nova Scotia.