Figure 1. "Improvement in brewing beer and ale," a U.S. patent (No. 135,245) issued to Louis Pasteur of Paris, France in 1873. The patent is not for "pasteurization," but rather describes a method for excluding air from the boiled wort prior to inoculation with yeast. The resulting beer has improved stability, or, according to the patent, "possesses in an eminent degree the capacity for unchangeableness."
sized breweries were either acquired by larger breweries or were unable to compete and went out of business.Where there were once several hundred small, privately owned breweries operating in the United States as recently as 1950, now more than 80% of U.S. beer is produced by just three companies.Despite this centralization of the beer industry, during the past twenty years there has been a remarkable increase (from zero to more than 1,000) in the number of small breweries (small enough to earn the designation "microbreweries") that are now operating in all regions of the United States.These breweries are important to mention here, not only because they have captured a small but noticeable share of the market, but also because they have adopted many of the traditional brewing practices that will be described later in this chapter.
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.