Although the origins of beer are not totally rooted in Germany, the beer we drink today was highly influenced by German brewers.
Beer can actually be traced to 5,000 BCE in Iran, however the beer they drank was nearly unrecognizable to what you enjoy today. Ancient fermented grape wine, wheats and barley libations would typically include an emulsified blend of cheeses, olive oils, carrots and mugwort (a European plant).
But by the first millenia German monasteries began to produce beer for mass consumption across southern Germany (and a few still do so today: Kloster Andechs, St. Gallen or Weltenberg). Why monasteries? At the time, beer was safer than water (the alcohol in beer purifies itself), so it became very popular.
In the 19th century, German scientists discovered barley’s role in beer production – the yeast. They separated the two yeasts into two species by end product: the one that floats and the one that sinks. These two yeasts are still used across the world to produce IPAs, pilsners and lagers, along with many other types of fermented and distilled liquors and beverages.