Where does your beer come from?
When we occasionally enjoy a craft beer at a bar, happily paying 70 kroner for it, we rarely stop to think about what beer once was. The history of brewing stretches back more than 10,000 years, beginning as a sour, murky drink discovered entirely by accident.
The beer we enjoy today is the result of centuries of experimentation, craftsmanship, and science.
From Mesopotamia to Europe
The first records of beer-like drinks come from Mesopotamia and Egypt. As early as 2000 BCE, people were already brewing a primitive form of beer from half-baked loaves soaked in water. After boiling and fermenting, the thick liquid was strained and stored in barrels or clay jars.
From the Middle East, brewing spread to Europe, becoming a key part of both daily nutrition and ritual life - just think of the Vikings and their legendary feasts.
In Denmark, the earliest traces of beer date back to the Bronze Age around 2800 BCE. Archaeologists have found signs of malted grains in a drinking vessel from a burial mound near Aarhus, suggesting it once held beer. Evidence has also been found in the famous Egtved Girl’s grave from 1370 BCE.
The Middle Ages: when beer was safer than water
During the Middle Ages, beer wasn’t just for pleasure, it was a daily staple, often cleaner and safer to drink than city water. Brewing evolved from a household chore, typically done by women, into a skilled urban craft practiced in early breweries.
A key innovation of the time was the addition of hops, which improved fermentation, balanced bitterness, and helped preserve the beer for longer.
Although the alcohol content was lower than today, beer consumption was remarkably high. Men might drink 6–8 litres a day, and women and even children weren’t far behind.
The 19th century: The industrial beer revolution
At the start of the 1800s, beer quality was still unreliable. But with the Industrial Revolution came better tools and techniques, and beer was transformed. The introduction of the thermometer and hydrometer allowed brewers to control temperature and monitor fermentation precisely, leading to more consistent results.
Water quality also improved dramatically. Brewers began purifying and analysing their water instead of using whatever came from the nearest well, recognising that great beer starts with great water.
A scientific revolution in brewing
The real leap forward came with science. The French chemist and microbiologist Louis Pasteur (1822–1895) discovered that microorganisms from the air could contaminate yeast and ruin fermentation. His solution was gentle heat treatment, a process now known as pasteurisation.
Pasteur’s discoveries sparked a new, scientific approach to brewing. Microscopes became as essential as thermometers, and beer was no longer just an art but chemistry in action
J.C. Jacobsen – a pioneer of science and sharing
Carlsberg’s founder, Jacob C. Jacobsen, greatly admired Pasteur and shared his belief in science-driven brewing. In 1875, he founded the Carlsberg Laboratory to explore the mysteries of fermentation.
Among its researchers was the botanist and physiologist Emil Christian Hansen, who challenged Pasteur’s idea that “beer disease” came from bacteria. Hansen discovered that poor-quality beer often resulted from mixed yeast cultures. Some good, some wild. In 1883, he successfully isolated pure yeast cultures that produced clear, consistent, and delicious beer.
True to his ideals, Jacobsen refused to patent the discovery. Instead, he shared it freely with brewers worldwide. A decision that revolutionised beer quality globally. To this day, all modern lager yeast traces its roots back to Carlsberg’s original strain
The modern beer industry, and a glimpse into the future
Since the early 20th century, most large breweries have followed similar recipes and techniques, only now aided by cutting-edge technology and automation. Today, brewing is a global enterprise producing around 135 billion litres of beer each year.
Yet innovation hasn’t stopped. At the Carlsberg Research Laboratory, over 100 scientists work daily to refine beer’s flavour, sustainability, and brewing processes. Current projects include developing climate-resistant barley and the innovative ‘Null-LOX’- barley, which gives beer a fresher taste, longer shelf life, and better foam stability.
The lab is also pioneering a new 0.0% yeast strain that gives alcohol-free beer the same rich flavour as traditional brews. And in 2024, Carlsberg introduced a groundbreaking lager made entirely from fonio grain, without barley or bitter hops.
So, the next time you raise a glass, take a moment to appreciate that you’re living in an age where beer tastes better than ever.