Perhaps the most ancient is another, but the brewer is also a very ancient profession.

The Sumerians, the cradle of civilization, were already brewing beer and imagine for a moment in which climatic and technological conditions they expressed themselves.

Even then, beer was so important that it was considered a precious gift for the gods and such that its marketing was regulated by a special "regulation".

All this to say that the brewer has always been assigned socially recognized functions and responsibilities.

After all, magically, the brewer had the task of working the ingredients at his disposal, those that the territory and the season offered him, and transforming them into a transportable substance in space and time, ensuring their conservation and nutritional and psychological contribution. .

Just think of beer in 16th century galleons.

Being a brewer is a bit like being a baker and a chemist at the same time.

Today, many young people, driven by the fashion of craft beers and the lack of work, approach the profession with an air of arrogance or, at the limit, of curiosity, but the craft of the brewer requires sacrifice and preparation.

The schedules, the times, the forced breaks, the strength in the arms, the ability to manage heavy actions and dosed ingredients. Waking up at dawn, grinding, checking vats, unloading the malt into the vat, moving weights, cold, heat.

But being a brewer also requires precision and maniacality in repeated and continuously studied and improved behavior protocols.

Temperatures, times, percentages, gradation and conversion scales, principles of hydraulics and physics, scales for dosing orders of magnitude in grams and scales for tons.

The brewer chemist programs a recipe, imagines doses and effects in the ingredients, designs the desired organoleptic effect.

The brewer baker then he will kick the mill to disengage the stuck grain and will always be surprised at how a product as elegant as his beer always comes out of such hard and rough work.