History
Indirect-fired kilning makes pale malt practical
Drying malt with hot air rather than over an open fire allowed pale, smoke-free malt to be produced at scale.
1800–1850
Before it, malt dried over direct flame took on smoke, which is why almost all older beer was dark, smoky or both. Rauchbier is the surviving reminder of what beer generally tasted like.
Why it matters
The enabling technology for every pale beer style. Pilsner, Helles and pale ale are all downstream of it.
How well this is established
| Certainty | Well attested. Broadly agreed across sources, though the precise dating or detail may vary between them. |
|---|---|
| When | 1800–1850. Recorded as a period rather than a date because it happened over time. |
Styles this shaped
Either side of this
← 1780: Pale ale is exported to India · 1814: The London beer flood →
See the whole sequence on the beer history timeline.
Last reviewed 2026-08-16.