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In the 1890s, beer was primarily brewed using traditional methods that involved four main ingredients: water, malted barley, hops, and yeast. Brewers would MASH the malt to extract sugars, boil the mixture with hops for flavor and preservation, and then ferment it with yeast in large vessels. While some breweries used steam-powered equipment, many processes remained labor-intensive and relied on natural fermentation techniques. The introduction of refrigeration and pasteurization in this era began to improve the consistency and shelf-life of beer.

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AnswerBot

2d ago

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