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Zythum (from Latin, based on Ancient Greek: ζῦθος, zŷthos), sometimes also known as zythus or zythos, [1] [2] was a malt beer made in ancient Egypt. [3] The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, c. 2000 BCE. [1]
Rock mortars in Raqefet Cave, used to make beer during the Stone Age. A replica of ancient Egyptian beer, brewed from emmer wheat by the Courage brewery in 1996. As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like drinks were independently developed throughout the world soon after a tribe or culture ...
Beer in Egypt has long held a significant role, and its presence in the country is thought to date back to the Predynastic period. In ancient Egypt wine was preferred by the upper class, whereas beer was a staple for working class Egyptians and a central part of their diet. [1]
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Beer is produced through steeping a sugar source (commonly Malted cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was used in ancient Egypt.
It’s a “small beer,” brewed with second-use malts that have subdued flavors and less sugar, leading to lower alcohol content — 0.9% ABV, in this case. Related: Meet the Centuries-Old ...
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The ancient Egyptians made at least 17 types of beer and at least 24 varieties of wine. The most common type of beer was known as hqt. Beer was the drink of common laborers; financial accounts report that the Giza pyramid builders were allotted a daily beer ration of one and one-third gallons. [8]