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Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
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]
Cano claims that their beer is brewed with "ancient yeast" that he extracted from amber and revived after 25 million to 45 million years. The process used to extract the yeast is similar to the process described in the book Jurassic Park that was used to retrieve dinosaur blood from mosquitos trapped in amber. [2]
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Archaeologists have uncovered evidence of rice beer dating back about 10,000 years at a site in Eastern China, providing further insights into the origins of alcoholic beverages in Asia.
A Tosa homebrewer and a UWM professor are working to revive ancient beer recipes as a way of encouraging people to embrace the history the drink has.
Yeast produces two different sulphur compounds regardless of the strain of yeast (H2S, SO2), with the main concern being how concentrated and quick the production is. Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as the chemical gives the beer an unappealing smell akin to garlic or burnt ...
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