Photo credit: StockFood
Man has brewed beer for more than a millennium—perhaps even since the Neolithic period—but the stuff we drink today tastes very different from the brews our ancestors drank. Before the technological advances of the early 19th century, all beer was smoked, which meant a meaty, barbecued flavor in every beer, at every festivity.
"When you go through the malting process, the last step is a drying and roasting stage," Fahey explained. "Because [brewers before the 19th century] were doing that with direct heat, it would impart a smoky flavor to the malt." Brewers eventually discovered a way to roast the malt without using direct heat, using a kiln to keep the malt