Summary

Beer was a staple of ancient diets, extending from the ancient Near East to Egypt and from the Greek Aegean to Rome. The brewing process developed in Anatolia, Mesopotamia, Syria, and Israel, while industrialized production of beer continued in Egypt. However, in Greek and Roman culture, discussions and acceptance of beer are not as prevalent in the composed texts of the elite populace. These authors avoid or degrade the topic. Though no one word for beer universally translates in ancient Greek and Latin languages, further examination has demonstrated that beer was a nutritional necessity and was produced in Greek and Roman history; yet, the resilience of beer is largely attributed to peoples living on or beyond the boundaries of Greek and Roman dominion. Their direct contact with Rome’s legions compelled beer’s development even without a full embrasure from aristocratic elites. Combining art, architecture, archaeology, and literature, a comprehensive story for the existence and permanence of beer is told from 9500 bce to 500 ce.