But by the late 1700s and early 1800s, there were experiments with bottom-fermenting yeast in Germany and other places. The result is often a clearer and cleaner brew. Once the yeast strains had been studied and replicated, this form of beer rose quickly in popularity. There really hasn't been a major change in the brewing process since the discovery of bottom-fermenting yeast, with the possible exception of ice brewing, which is a significant evolution in the lager brewing process. What has made the biggest change in beer is the scale and breadth of the brewing industry.
Capitalism meets beer In Europe, there are a number of local breweries still doing a good business.
In recent years, though, there is a trend toward market concentration of a few brands in the hands of fewer companies. In the U.K. in particular, the tradition of pubs brewing their own beer has largely gone by the wayside. So while it is easy to find Bass or other similarly well-known brew on tap, local varieties are indeed dying out. In particular, wider acceptance of bottled beer will probably help smaller breweries stay afloat. Americans and Canadians, of course, experienced this market concentration in the middle of the 20th century.