Beer

Mesopotamia

Beer is as old as civilization itself. Humanity may have sipped this grain-fermented drink even before wine. Some researchers even suggest that the discoverer of this "liquid bread" came up with his golden-colored drink before bakers created their loaves. Few today could drink the ancient beverage made from bread-like beer loaves of grain, mashed and fermented (likely where the term "liquid bread" originated). Beer only gained its modern characteristics in the 1700s. It is possible that beer was brewed tens of thousands of years ago.

Evidence dating back to 4000 BC indicates that the people of Mesopotamia enjoyed beer. In this ancient state with advanced irrigation-based agriculture, grain production was significant. It’s no surprise that various beer recipes have survived from this period. The quality and daily ration of beer were determined by social class. For example, peasants received only 1 liter of weak beer daily, while high-ranking officials were entitled to 5 liters of strong beer. Special beer was brewed for courtly ladies and another type for peasant women. Beer was typically made from barley or malted barley, but some varieties included ancient hulled wheat. Different herbs were used for flavoring.

In Europe, historical records indicate that Germanic tribes were the first to brew beer.

Ancient Hungarians

Many believe Hungarians are historically a wine-drinking people, but our ancestors might have known beer before wine. During their centuries of wandering, they likely grew grains that matured in a few months rather than grapes, which took years to bear fruit. The migrating Hungarians learned brewing from Slavic tribes during the era of migration, who had adopted brewing techniques from Babylon. These tribes commonly used hops to flavor barley or malt-based brews.

They would place ground grain in a leather sack, pour water over it, and shake it vigorously. They then added "fiery stones" to increase the temperature, later adding hops and heating the mixture to boiling while shaking the sack multiple times. Finally, they submerged it in water or doused it to cool and ferment. Evidence of this ancient method and the use of hops can be found in a 10th-century Volga-Bulgar oath: "There will be peace between us as long as stones float and hops sink."

Home Brewing

After the establishment of the Hungarian state, Western brewing methods began to influence Hungarian brewing. Beer was increasingly brewed exclusively from barley and its malt, flavored with hops. The archives of the Benedictine Abbey of Pannonhalma preserve the first written record of Hungarian brewing. A 1152 document contains the will of Lady Gyöngy, stipulating that after her death, "beer stock must be maintained."

Until the 14th century, beer was brewed at home, one of the most natural "euphoric drinks" of humanity. Like other household chores, brewing was predominantly women’s work for a long time. A good beer reflected the quality of the housewife as much as good bread or food did. However, as monasteries, abbeys, and bishoprics needed beer, brewing eventually transitioned into the hands of men.

Beer was a part of daily meals, consumed primarily as a nutritious or medicinal drink rather than alcohol. Old recipe books contain various methods for making and consuming beer, such as beer tea for colds and sore throats or hop-flavored beer for insomnia. Back then, people were unaware that alcohol formed during fermentation contributed to an improved sense of well-being.

The ancient Hungarian "beer freedom" allowed every landowner to brew beer, and they took advantage of this right. Later, it was permitted for housewives to sell a portion of their home-brewed beer to the public.

Beer was part of everyday meals, primarily consumed as a nourishing or medicinal drink rather than as alcohol. Old recipe books contain numerous methods for brewing and consuming beer. For example, beer tea was recommended for colds and sore throats, while hop-flavored beer was suggested for insomnia. At the time, people were unaware that the alcohol formed during fermentation also contributed to an improved sense of well-being.

The ancient Hungarian "beer freedom" allowed every landowner to brew beer, and they made full use of this right. Later, it was permitted for housewives to sell a portion of their home-brewed beer to the public for consumption.

Monastic Brewing

Unlike home brewing, monastic brewing was teamwork. Monks frequently evaluated their beer and constantly discussed how to improve its quality. Thanks to this, by the 14th-15th centuries, monastic brewers had amassed a wealth of brewing experience and could produce unique beers in quantities sufficient to supply the local community. However, they were granted this right only by paying the princes or kings governing their territory. This marked the early form of beer taxation, which persists in different forms to this day.

14th-century documents already list "beer craftsmen" among trades, those responsible for brewing beer. As beer grew in popularity, inns were built alongside breweries where outsiders could drink beer for a fee. This was lucrative for landlords, who sought to hire the best "beer craftsmen." Similarly, cities recognized the profitability of the craft, making brewing a sought-after profession.

Feudal Brewing

To rid themselves of operational burdens, from the 15th century onwards, estates leased out their breweries and inns to entrepreneurs. This brought them significant cash income while ensuring a supply of beer since they required part of the rent to be paid in kind.

Guild Brewing

Guilds—interest groups of those practicing the same trade—began to form in Hungary in the 14th century. However, brewers only joined guilds later, in the 16th century, as anyone with a homestead could legally brew beer for their own family. The importance of specialized brewing only increased when estates and urban breweries monopolized the sale of beer.

The leasing of breweries forced them to ensure that only knowledgeable brewers operated them, as inadequate management would result in financial loss and poor-quality beer. Citizens engaged in commercial brewing formed guilds, which regulated who could brew beer and how.

Membership in brewing guilds required owning a house, a brewery, and a malt kiln. Guild leaders, typically the best in the trade, oversaw the regulations, while a guild master held the highest position.

Early Industrial Brewing

After the Ottoman occupation of Hungary in the 17th-18th centuries, large-scale breweries were rare. Urban breweries, however, grew in number and capacity. They often used fireproof materials, such as stone, for malt kilns and integrated storage facilities for animals and tools, which improved the efficiency of brewing.

By the 1800s, entrepreneurial breweries emerged with modernized techniques, including steam-powered operations. The first Hungarian beer factory was established in 1854 and later became the Dreher Brewery.

At the beginning of the 1800s, it became customary for entrepreneurs to be granted permission to build beer houses. However, the beer houses built on city land still bore the hallmarks of craftsmanship, relying heavily on manual labor and lacking machinery. At this stage, the city no longer leased out the brewing houses and equipment but rather the rights to brew beer. The Industrial Act of 1840 liberalized both brewing and the sale and import of beer—subject to certain taxes—paving the way for the development of industrial brewing.

Industrial Brewing

The Industrial Revolution brought significant changes to brewing. Modernized factories used advanced machinery to produce consistent and high-quality beer on a large scale. In Hungary, the Dreher Brewery became a symbol of this industrial progress.

In 1844, Péter Schmidt built the first independent brewery in Pest, storing his beer in Kőbánya near Pest. Centuries of quarrying in the area had created vast underground halls and passageways, which proved ideal for aging beer. Schmidt transported his beer to taverns and tapped it only after 2-3 months of storage in the cool cellars, achieving tremendous success.

It was during this time that the deep-drilling well was invented, and excellent water was discovered beneath the Kőbánya rocks. The water and the underground cellar system offered great opportunities for brewing. Visionary brewers and investors took advantage of this by establishing the first brewery in Kőbánya, which was already considered a factory as it operated with machinery (steam engines). The brewery on Jászberényi Road, which started production in 1854, became Hungary’s first brewery and still operates today as part of Dreher Breweries Ltd.

Pilsner Urquell

In 1842, Joseph Groll created the world’s first golden beer, Pilsner Urquell, in Plzeň, Czech Republic. This beer introduced the "pilsner" category, revolutionizing brewing.

Brewed and bottled by the Plzeňský Prazdroj brewery, this beer remains faithful to its original recipe, renowned for its distinct golden color and harmonious flavor, balancing hop bitterness with a hint of sweetness.

This world-famous Czech beer is characterized by its rich golden color and fresh, hoppy aroma. Its flavor profile is particularly harmonious: the bitter taste of hops is balanced by a sweetness reminiscent of honey and nuts, while its smooth malt aroma provides a refreshing and lasting effect.