It's is the oldest and most widely-consumed alcoholic beverage in the world, with origins tracing back to the early Neolithic Era, or 9500 BC. During the construction of the Great Pyramids, Egyptian workers were paid four to five liters of beer a day for both refreshment and nourishment. Around 3000 BC, beer spread throughout Europe. Early European beers contained fruit, honey, spices, and even narcotic herbs. Hops were finally introduced in the year 822 AD.
Today, the brewing industry is a global phenomenon. In 2015, the United States was the second-largest producer of beer worldwide, producing about 224 million hectoliters of beer, following China. In 2016, Americans spent more than $107.6 billion on beer, outpacing sales of wine, spirits, and water.
In recent years, the greatest increases in beer sales have come from the craft beer category, which increased 10% from 2015 to 2016—well ahead of the overall beer category, which increased only 1.3% - 3.5%.
As for consumption, Americans drank an average of 27 gallons of beer per capita in 2013, with 6% percent of U.S. adults consuming beer every day. Before you crack open your next cold one, find out how your favorite beer is made in our slideshow:
IFT members and Food Technology subscribers: click here to learn more about the beer-making process and recent processing innovations.
To learn more about global food safety standards and what they could mean for alleviating shortages, including in the instance of baby formula, we asked IFT’s own Steve Havlik to address a few questions.
Toxic element exposure in early life and toxic metals in tainted baby foods are top of mind for the U.S. Food and Drug Administration (USDA) and FDA as they work to safeguard the food supply. Last year, the USDA announced a new action plan called Closer to Zero, which identifies steps the agency will take over the next three years to reduce exposure to toxic elements from foods eaten by babies and young children. Read more about how IFT’s is engaging with this initiative.
IFT responds to scientific questions to be examined to support the development of the Dietary Guidelines for Americans. Specifically, “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed foods and growth, size, body composition, risk of overweight and obesity, and weight loss and maintenance?”