First beer-lovers
     In 6000 BC first beer-lovers of Shummeriya and Babylon were enjoining with barley drink. Clay tablets that were found by American archeologists in 1935 can prove this fact. Two men in the process of work by brewery-cattle are performed on those tablets. The receipts of beer preparation are written on the stone found on the country of two rivers Yevfrat and Tiger.
     Shumers, Babylonians and Assyrians knew more than 70 beer sorts that had different titles correspondently to its taste, color and other characteristics. The most popular beer in Mesopotamia was dark beer, dense, with sediment, low alcohol rate and bitter taste. Different herb mixtures added bitterness to the beer.
     Archeological investigations of Egyptian burial place dated by
2400 year BC and picturesque wall images of 2600-2190 years BC created an opportunity to define beer-making process of those times that was absolutely indifferent to the modern ones – barley (that could be partially with acrospires) was chopped and mixed with water. Later it was poured into capacity. The drink after fermentation was filtered and dressed.
     British archeologists found remains of brewery dated by the end of XV – the beginning of XIV century BC and that is related to estate of Sun Temple of Queen Nephritis while making excavations in the ancient capital of Egypt – Tel-el-Amarne. Historians think the centre of Ancient Egypt brewery Peluziy in Nile delta, where they manufactured the best sorts of beer.
     Still there are evidences of brewery in ancient India where it was called "dzhavara". The main cereals for drink manufacturing were sorghum.
     In ancient China the beer was prepared from rice, and American Indians did it from maize having as a result black colored drink from fried corns.
     Aravian people like Phrygians, inhabitants of Asia Minor in the II century BC, and Thracians, inhabitants of Balkan and Danube lower. They were drinking beer from barley and millet with addition of some herbs in order to receive unforgettable richness of taste.
     The main technology of beer making in Europe originates from the Middle East. Roman historians Pliniy
(I century BC) and Tatsyt (I century AC) were estimating that Saxons, Celts, Northern and German tribes drank beer of Shummerian origin.
     There were at least 195 sorts of barley beer in Europe in the 1^st century AC.

Medieval Beer
     Middle Ages were very important for beer development. Firstly, that was connected with new component usage – hop – that added extravagant bitterness to the drink. Some sources point out the Eastern Finnish and Tatar tribes as the beginners of its usage. Later brewers of Netherlands and Northern France were adding hop to the drink. Monk orders of France, Belgium and Germany were centers of brewery in Europe; in Asia the brewery Buddhist monks kept traditions.
     At the same time there was trade prosperity that demanded to be on the new quality level from brewers. In 1360 Tallinn magistrate gave permission to make beer for professional brewers. That was after the statement subscription in 1290 in Nurnberg that gave permission to make beer only from barley; wheat, oats and rye were forbidden for usage. There were created guilds that joined beer manufacturers from separate cities. This movement culmination was in XV - XVI centuries and it lead to beer quality improvement. They also passed famous Bavarian law about beer clearance. According to that law main beer components were barley, hop, barm and water. There were special demands for water. It had to be pure and tasty.

Our Beer
     The most vivid brewery industry development was observed in XIX - XX centuries. That was predetermined by science and technology development, and educational and social changes.
     Industrial revolution brought brewery mechanization. Freezing equipment invention in XIX century created possibility to make beer in summer. In 1860 French chemist Lui Paster discovered numerous microbiological elements. They are still used in brewery. Dutch botanist Emile Hansen discovered new method of barm growing. European brewers immediately applied that.
     Long period of beer preservation gave possibility to deliver it to the distant consumers. World beer manufacturing during the period of 1840-1905 years increased more than three times.
     At the beginning of XX century Germany was a leader among beer manufacturers by the volume of production. Later it shared its position with the US and Britain.
     Beer consuming is different around the world. For example, in Denmark one person drinks approximately 100 liters of hop drink per year, in Russia this figure is app. 51 liters. In Ukraine this figure was 31 liters for year 2003.
     Brewery of XXI century is high-scaled industry connected with up-to-the-minute technologies.