“Beer brewing in England and Flanders is mentioned by Walafried Strabo. (849 A. D.) It had been known from a remote antiquity and continued in use partly, at least, through Celtic influence. In France beer gradually gave place to wine, while in Germany it made good its position, and lager beer was discovered as early as the thirteenth century, that of the Mark being especially celebrated. In Bohemia the earliest account of beer brewing dates as far back as 1086 A. D. Poland and Prussia were addicted to the barley juice before the time of modern civilization and honored a special god of beer, _Raugunzemapat_, whose name is derived from _rugti_, to ferment, and literally signifies the god of fermentation. In Bavaria, where, under Roman influence, wine growing had attained an important place which it was destined afterwards to lose, beer was commonly known within the first thousand years of the present era and is mentioned by Voehrung, 816, and others. According to Graesse it was a dull brown and reddish drink and soured easily. In the more primitive districts oats were used as the basis, and only “upper-ferment” beer was made. In the latter part of the middle ages the process by “under fermentation” was discovered, its origin, according to Professor Holzner of Weihenstephan, being in one of the monasteries. From this point beer brewing increased vigorously until Bohemian competition and Bohemian hops gave it a staggering check. In the southern countries of Europe beer does not easily give place to wine though hard pushed, while in Asia and Africa the inhabitants use their traditionary drink from one generation to another, and in Egypt especially, the Arabs acquired a taste for the beer of the Copts. Such was the condition of things when the dawn of a new age showed itself on the horizon.