Written by Franz Hofer for A Tempest in a Tankard
A TECTONIC SHIFT
At first blush, the Munich Baker-Brewer Dispute might look like a curious footnote in the annals of medieval history.[1] But it’s much more than that. Flaring up sporadically between 1481 and 1517, this inter-guild dispute is not only a colorful story, it also illuminates a momentous transformation in brewing history: the shift from top fermentation to bottom fermentation in Bavaria, and the emergence of what we now call lager. For when we zoom in and focus on what the decades-long dispute was all about, we notice something interesting: yeast.
Besides furnishing us with documentary evidence confirming that medieval brewers and bakers knew what yeast was, the dispute also reveals that brewers were beginning to practice a different kind of brewing.[2] Significantly, the yeast for this new process required more time and lower temperatures. What’s more, brewers discovered that more malt, higher hop rates, and long periods of cold storage resulted in a beer that was resistant to souring microbes during fermentation, kept longer, and, most importantly, tasted better.
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