"Beer, prehistoric and ancient, remains poorly known despite its wide consumption. As the Gauls did not leave any writings, we have no direct testimony from them about their national drink," writes archeologist Fanette Laubenheimer.
Perhaps France's most significant contribution to beer, though, isn't raw ingredients: Louis Pasteur's studies on beer in 1873 ushered in pasteurization, and with it, a new era of safety and freshness for brewers around the world.
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