Drinking to Unity in Diversity
Pondering over a pint the other day, I wondered if any other MEP has a constituency lucky enough to boast the range of beer Yorkshire and the Humber does? Tetleys is within walking distance of my office in Leeds while the brand new Saltaire Brewery is not much further from my house. We can be grateful to a family feud between the Theakstons for the creation of Black Sheep while Timothy Taylor is another Yorkshire beer supped up and down the country. Sheffield's Kelham Island produced Easy Rider, the Champion Beer of Britain in 2004; Hull Brewery, York Brewery, Copper Dragon and Samuel Smith are also names to be proud of. The list could go on and on.
And there are few things that can more effectively characterise the EU's motto 
of “Unity in Diversity” than beer. A common beverage developed and enjoyed across our continent for centuries, yet with numerous varieties, local specialities and regional preferences.
Not least, of course, in England “Good ale, the true and proper drink of Englishmen” claimed George Borrow, 19 th Century writer. Indeed, Shakespeare himself made numerous references to his favourite tipple - the drink of choice for the elite and the poor alike. The sentiments of Borrow et al have far from died out; many English folk would decry the possibility of enjoying a summer's afternoon in front of the cricket without having a beer in hand, but few of them realize that it is quintessentially part of an integrated European tradition.
Although there is hieroglyphic evidence that the early Egyptian dynasties of 3000BC enjoyed a barley-derived beer, it is in Europe that beer really evolved into its modern varieties. In the Neolithic era (4000-2000BC), there is evidence of wheat and barley being used to create a drink. It was a drink that would bare little resemblance to what we enjoy now, but nonetheless, it was the beginning of a long journey.
It was the Roman Empire which brought these two traditions together resulting in an ale consisting of malted barley, water and yeast. This move came not just out of desire but of a necessity to cure an Empire filled with illness. The word spread across Europe ; ale became the staple for peasants, Legionnaires and Kings alike, within its cloudy complexion there was a real source of protein and carbohydrates to the undernourished population. ‘Any excuse', you may think, but at this stage the liquid wasn't quite as alcoholic as it is today, it was given to children to cure diseases and the elderly to ease ailments. It became so popular that by the 1400s, ale was accompanied by a middle ages equivalent of a beef burger (a chine of beef and a loaf of bread); but before you make the link to 21 st Century “a few pints and a burger” habits, it is worth noting that ale and beef was the staple of a breakfast, not a Friday night in the Tavern.
But upon this common basis, new developments arose in different corners of Europe , each interacting and influencing each other.
Undoubtedly, the biggest advance in beer production during the Middle Ages came at the end of the 15 th Century, and it came through collaboration between brewers from Holland , Belgium and England- some five hundred years before the European Community became more open to the prospect of free trade. The result was the introduction of hops, a hearty plant that had been used elsewhere for centuries. It added bitterness to the drink, as well as acting as a preserving agent. Once preservation could be guaranteed, the production of this new style ‘beer' was primed for mass production and development, and modern day beer was born.
Pale Ales led the way in the age of ‘modern beer', containing massive quantities of hops for preservation on its long voyages around Europe and the British Empire. It's deep, strong flavour contrasted with its light appearance, which was deemed more attractive than its previous incarnations. In Czech Bohemia, the Pilsner lager became famous for its lighter, hoppy flavour – a style that was immediately shared with their German, Dutch and Austrian neighbours before being enjoyed the world-over. Meanwhile, the rise of Irish stout, particularly Guinness, can be attributed to the combination of hops, and roasted barley and malt, which gives Stout its distinctive flavour.
With this historical context, 21 st Century beer production is more European than ever, but this is not merely as a result of exchanging vital ingredients, ideas and techniques with other EU states, it is also about the ease of access that the average-Joe has to new beers through easier trade within the common market.
There is a lot to celebrate in modern-day beer production. Happily enough, it is at this time of the year that the celebrations begin with beer festivals, Test matches and international football competitions providing the perfect excuse to try something new.
Good ale may well be the “true and proper drink of all Englishmen”, but to know what good ale is, is to know that beer has always been a European venture. When we look at the quality of beer across Europe , we can literally taste the diversity of climates and cultures. The light German Pilsner, the heavy brooding Irish Stout, the hoppy, robust English ale, the immaculate range of beer our region produces, we could go on. It is something celebrated at festivals, bars and homes the world over, and I for one will be celebrating with them. Cheers!