1960 The U K B G Guide to Drinks (3 rd edition revised)

Part V

LAGER BEER

An article by H.Kargaard Polsen (Tuborg Lager (G. Britain) Ltd.) Beer in the generic sense of the word comprises all types of malt liquors, whether they be light or dark. The history of brewing goes back at least 6,000 years. Pictures and relief ornamentation from ancient Egypt, old book-keeping accountsfrom Asia Minor,and travel literature from Ethiopia and Phoenicia all supply evidence to this end. In ancient Babylon the brewers headed the social scale as they were the only business people enjoying the patronage of a goddess. What beer was Hke in those days, or how it was prepared, is, unfortunately, a story that has not been handed down. The brewers very cautiously only confided their knowledge to clay tablets and in code. Since the beginning of his torical times and up until the 19th century, it appears that top-fermented dark beers set the general pattern. Then in the beginning of the 1800's new methods were introduced making low-fermentation possible, although still for the exclusive production of dark types. In 1842 a new brewery had been founded in the town of Pilsen,and the first brew issued that same year was to cause something of a sensation. It turned out to have a strong but very pleasant hops-flavoured taste, sparkled with carbon dioxide, and was capped by a snowy-white and lasting head. Beer connoisseurs in the district—and no doubt the brewmaster himself also—were surprised to find that the beer was of a beautiful, Ught golden texture. The new beer was enthusiastically received, and the demand increased sharply, not only locally but—following the adoption of this type by other European breweries—on the rest of the Continent and overseas as well. The reason was

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