For centuries, the tradition of brewing beer belonged to women. They created the flavors, developed the recipes, and managed the process that played a vital role in the daily lives of families and society.
Brewing was as much a daily chore as baking bread or preparing food. Women knew the ingredients precisely, observed the fermentation process, and passed this knowledge from generation to generation. For them, fermentation was based more on intuition than scientific formulas—the feel of the temperature, the exact proportions of ingredients, and the perfect timing.
For women, brewing was not just a domestic task; it was a means of economic independence. The so-called "Alewives" were the first entrepreneurs to sell their products in local markets, contributing significantly to the development of villages and towns.
Women had a special instinct for herbs and plants. Before hops became the primary ingredient in beer, they used a mixture of botanicals known as "Gruit." They were the first experimentalists, adding rosemary, yarrow, and various spices to make the drink not only flavorful but also medicinal.
It was during this period that the foundations of the industry were laid. Before beer moved into large factories, it was shaped in the hands of women. Every family recipe held secret proportions and techniques that made their beer unique. This continuous tradition and the love for "handmade" products, preserved by women, laid the foundation for what we call craft philosophy today.