Its origin dates from the beginning of civilization, most particularly, the Near-Oriental civilization. Since the start of the cereals agriculture development, our ancestors have imagined a cereal base drink that undergoes a fermentation process. Lately, archeologists have found beer cups and beer containers used to cook and ferment beer. These physical proofs are believed to belong to the Sumerian Era (4000 B.C). Painted scenes attesting the existence of fermented cereal base drinks were found in the Saqqara tombs of south Cairo, Egypt. It is amusing to note that Saqqara means beer in the antique Phoenician lexis. It is clear that merchants, traveling between Egypt and Mesopotamia, transmitted the techniques and developments of beer production. Beer production remained artisan till a hundred years ago. It is only at the 19th century that Louis Pasteur, the French biologist discovered a way of fighting bacteria, through Pasteurization. Nowadays, a good pasteurization allows the beer to last for a maximum of one year. Obviously, it is better to drink the beer as fresh as possible. The longer the beer is exposed to variation in temperatures and to transportation, the more its taste is altered. All around the world, the preference is given to fresh local beers.