Beer and Wine Making

History

Aside from water, beer is thought to be the world's oldest beverage. Some anthropologists believe that beer consumption dates from the Neolithic era of the Stone Age (circa 9000 BCE), when prehistoric people stumbled upon damp, fermented grains, which they ingested and enjoyed enough to figure out the brewing process.

The earliest farmers' first crops were grains. For a grain to ferment, all that is required is moisture and yeast, both of which occur naturally and are likely to be in close proximity to grain crops. As people began to better understand the brewing process, it became more sophisticated.

By the third millennium BCE, beer had become an important part of human culture. The Epic of Gilgamesh, one of the first known works of literature, describes beer as symbol of sophistication and intelligence. The master brewers in ancient Mesopotamia were mostly women, a fact that was reflected in the ancient Sumerians' belief in Ninkasi, the goddess of brewing. Archaeologists have discovered what could be considered the first drinking song, the "Hymn to Ninkasi," which doubled as a brewing recipe.

Early civilizations believed that the intoxicating effect of beer was the work of gods, and drunkenness was thought to be holy. The Babylonians, who succeeded the Sumerians, had as many as twenty different beer recipes. Ancient Egyptians improved on the brewing process, using bread dough and dates to make a better-tasting beer. The preservative power of bottling beer was discovered in the sixteenth century in England. Christopher Columbus introduced beer to America, and soon observed the natives making a corn-based beer.

The history of wine is a bit foggier, but it is believed that the first intentionally-made wine dates from around 6000 BCE, coincident with the emergence of pottery. As people figured out how to mold and fire clay into pots and jars, they discovered that the porous surface of the substance was perfect for storing and producing wine.

Wine most likely originated in the Middle East and is mentioned as an important beverage in the Hebrew Bible. Romans brought wine into Western Europe, and eventually, wine was being produced on all inhabited continents.

Almost all of the wine made in the world comes from a single species of grape, Vitis vinifera, from which more than 4,000 distinct varieties have been developed. Other species, including V. labrusca and V. rotundifolia, are occasionally used, but their sugar content tends to be too low to achieve the necessary alcohol content.

Many factors affect the quality and characteristics of wines, including climate, soil type, and topography. Specific growing techniques used by growers or vineyards can also influence wine quality.

Both beverages have evolved and developed over time, but the simple, physical process required for making both beer and wine has remained essentially the same since prehistoric people first observed it.

Other beer-making supplies include

• Airlock (for the opening on the carboy)
• Stoppers
• Racking tube and siphon hose
• Hydrometer for testing gravity
• Long-handled, non-wooden spoon that will fit in the opening of the carboy and reach the bottom

Wine-making supplies are similar to those used in brewing beer. An 8- gallon plastic bucket, with a lid, marked at the 6-gallon point, should be used for fermentation. Avoid using the same bucket for beer and wine, as the taste and fermentation will be affected. A 2-gallon carboy is also needed.

Other supplies include a long, narrow tube or jar to hold the wine while its gravity is checked. Hydrometers generally come in tubes, which may be used for this step of the process. A wine thief is a pipette used to remove the developing wine from the carboy. The wine may be poured from the carboy into the other containers or bottles, but using a wine thief will make this process much easier and less messy.

All equipment should be clean, and some items, such as the bucket, should be sterilized at the outset. This helps minimize the risk of other microbes contaminating and ruining the brew.

Additional supplies for wine making

• Airlock and bung (rubber stopper with a hole in it) for the carboy
• Hydrometer
• Dairy thermometer
• A long piece (at least 5 feet) of food-grade plastic tubing
• Long-handled spoon
• Bottles and corks

Beer has only four basic ingredients (water, yeast, hops, and grain) which can be altered, substituted, or augmented for different types or flavors of beer. Wine, at its simplest, can be made with nothing more than fruit juice, water, and yeast.

Techniques

There are two basic types of beer: lager and ale. Generally, ale is sweet, fruity, and full-bodied, while lager has a crisp, clean, often bitter taste. The difference between the two is determined by the type of yeast used, and the amount of time spent fermenting. There are also three types of grain ingredients: grain extract, partial mashes, and all-grain.

Extracts are the easiest type to work with and have the smallest margin of error, so beginners should perfect this method before moving on to the more complicated, labor-intensive techniques. Extracts may be either powder or syrup and need to be fully dissolved in boiling water before adding the other ingredients.

There are also two main types of wine: red and white. The difference in color is caused by the grape skins, which are used in the fermentation of red wine, but not white wine. Different varieties of grape are used for the different wines, and a wine's name usually comes from the type of grape used.

Without several acres of prime cropland in a temperate climate, it is difficult to grow grapes specifically for wine making. Fortunately, many vineyards sell concentrate from their grapes. Unpasteurized grape juice from the supermarket will also work, but it is relatively expensive and will not yield a specific variety of wine. Other kinds of fruits, such as plums and elderberries, can also be used. There are also several wine-based drinks, such as brandy and sangria, which can be made with finished wine.

Trends

Since the 1980s and 1990s, there has been a resurgence of microbreweries, particularly in the United States, to the point where microbrews are among the most famous beers in the country. This trend has resulted in more nuance and individuality in commercial beers, and grew directly out of the popularity of home brewing during the 1970s.

Today, so-called hybrid, or blended, wines are becoming more popular among commercial and amateur winemakers. The process involves using more than one type of grape or grape juice to create a unique flavor not possible with just one kind of grape.

Experimentation with producing other, old-fashioned fermented beverages, such as hard cider (made from the juice of whole apples), perry (from pears), and mead (from honey), has become trendy. Botanical brewing with herbs, mushrooms, or foraged items also took root among home brewers.

Much of the fun of making both beer and wine is experimentation with ingredients and processes. Making a perfect facsimile of a Napa Valley pinot noir or a Red Hook lager is admirable, but the true satisfaction of home brewing comes from concocting something that is unique or difficult to buy.

In the 2010s, automated countertop brewing machines—akin to fancy coffee makers or bread machines—hit the consumer market. Those largely self-contained devices allow users to select a beer recipe, add ingredients (with varying amounts of customization), and launch the process, while the machine itself controls the actual brewing and clean up. Companion mobile application provide instructions or track progress. Other innovative brewing gadgets include kegerators, cooling equipment, and small conical fermenters.

Beer and Wine Making for Fun vs. Profit

Making beer or wine can be a rewarding and exciting hobby, either alone or as a social activity with friends or club members. Beer and wine making are both hobbies that are meant to be shared; serving up the first batch of homebrew to friends and family is a uniquely gratifying experience.

Unfortunately, since homebrews are not regulated or taxed by the government, selling them is illegal; this makes starting a home-brewing business more difficult than simply printing up a homemade label and building a website. A work-around that can help home brewers decide whether to scale up is to license their recipes to professional craft brewers who can distribute the product legally.

Most microbreweries are started by home brewers looking to expand their hobby, but there are many matters, beyond legal concerns, that need to be considered when starting a brewery or a vineyard. As more and more hobbyists turn their craft into businesses, the market has become highly competitive. The same hurdles involved in starting any business, including market research, real estate, and staffing, are augmented by the specifics of beer or wine making.

Brewing enthusiasts may also find work in brewing-supply companies or in established breweries or microbreweries. Teaching and writing about home-brewing techniques are other ways to profit from this passion.

Learning More

Organizations

American Homebrewer's Association <http://www.beertown.org>

Brewers Association <https://www.brewersassociation.org>

Books

The American Wine Society Presents the Complete Handbook of Winemaking. Ann Arbor: G.W. Kent, Inc., 1993.

Berry, C.J.J. First Steps in Winemaking. Ann Arbor: G.W. Kent, Inc., 1987.

Higgins, Patrick, Maura Kate Kilgore, and Paul Hertlein. The Homebrewer's Recipe Guide. New York: Simon & Schuster, 1996.

Iverson, Jon. Home Winemaking Step by Step. Medford: Stonemark Publishing Co., 2002.

Miller, Dave. Dave Miller's Homebrewing Guide. North Adams: Storey Publishing, 1995.

Nachel, Marty. Homebrewing for Dummies. Indianapolis: Wiley Publishing, Inc., 1997.

Papazian, Charlie. Microbrewed Adventures. New York: HarperCollins Publishers, 2005.

Snyder, Stephen. The Brewmaster's Bible. New York: HarperCollins Publishers, 1997.

Tibbetts, Stacy and Jim Parker. Basic Homebrewing. Mechanicsburg: Stackpole Books, 2006.