An Evolution of brewing*

300,000     Alcoholic fermentation of plant sap and fruit juices
15,000      Alcoholic/lactic fermentation of grains
11,000      Soaking grain to make malt for beer and bread
4000        Specialized malting for beer
1500        Use of copper vessels in brewing
500         Construction of separate integrated brewing facility
500         Formalized malting in a malting facility

A.D

	
500         Formalized mashing and mash clarification
500         Size of fermentation vats and brewing vessels increased
1100        Use of hops in brewing
1200        Develpment of big European brewing centers
1680        Microscope invented
1800        Modern lrge-scale brewing facilities developed
1835        Brewingscience initiated
1870        Pasteurization invented
1883        Pure cultue developed for brewer's yeast
1903-1930   Scientists elucidate biochemistry of yeast fermentation
1935        Beer can developed
1940        Stainless steel, automation,unitized cleaning,etc. starts new generation of breweries (still evolving)

* Handbook of Brewing, p.47