A Better Understandingofthe Production Historyand Consumptionof Beer

... water in the middle ages was mostly stagnate and since there wasn't any way to filter water beer was made as the daily drink for hydration. Brewing has come a long way to where it is today. Early brewing was literally hit or miss. Unknowingly the brews of old relied on stray yeast particles in the air to ferment their beer. Different yeast's can change the flavor of beer. It wasn't until a Danish scientist, Christian Hansen, isolated a single yeast cell. Also, refrigeration was a key factor in the success of brewing. I have learned a lot from my job shadow at Portland Brewing Co. I know how the brewing process works and what happens in each step. The research I did was beneficial to me I have learned quite a lot about brewing. I know enough to say that this most likely will not be my career of choice. The money isn't great you wouldn't make much starting out, and even the master brewer doesn't make that much either, somewhere in the range of forty-five thousand to sixty thousand if you are really good. Although I probably will work as a brewer when I going to college because the hours a very flexible. Portland brewing has many brewers that come in at different hours of the day, which would be good while going to school.Works CitedAging of Beer. Jackson, Paul. 29 October 1999. httpAlabev.combeeraging.htmlAlabev. John Fife. 20 October 1999. httpwww.Alabev.comBowman, Fredrick L. Personal Interview. 1 October 1999. Buhner, Steven H. Sacred and Healing Beers. Brewers Publications. Chicago, Illinois, October, 1998. Carter, Rachelle. Consumption of Beer and Ale in the Middle Ages October 27, 1999. httpwww.millersv.eduenglishhomepageduncanmedfemfact4a.htmlPorter, Brett. Mentor. Job Shadow. 1 October 1999 - November 3, 1999. Vallee, Bert L. "Alcohol in the Western World". Scientific America. June, 1998