I always thought it came from homebrewers wanting to do what commercial brewers do. In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure.
This was my understanding as well.
In Bottles: Honey Brown Porter, Raspberry Riesling, Mild Ale, Scotch Ale, Mild Ale
In a Keg: Munich Pale
Conditioning: Molasses Hard Cider
Fermenting: Flanders Red, ESB