It is one of the oldest alcoholic beverages produced. The first archaeological evidence of brewing dates back 13,000 years ago from the territory of Israel. Over thousands of years, the drink’s recipe evolved and the thick, fermented slurry of prehistoric times gave rise to dozens of styles of beer consumed today.
Beer is mentioned in early ancient Egypt records. It appears in the Epic of Gilgamesh, an ancient Mesopotamian epic poem, dating back to the end of the third millennium BC. After the collapse of the Sumerian civilization, the art of brewing was taken over by the Babylonians.
Only water and tea are consumed more often.
This was the simplest way to produce ancient beer, as only bread and water are required for alcoholic fermentation. The Sumerians were the first civilization to document the production of this beverage.
In the Sumerian culture, beer production was toiled by women, as brewing was under the protection of female deities. The Blau Monuments exhibited at the Louvre, is the world’s oldest document containing information on beer production.
Dark, stronger beer, consumed by men, was divided into sixteen kinds. Women consumed light wheat beer.
The process of creating beer begins with malting the fresh barley. Secondly, soaked barley is milled to ensure it dissolves in water properly. Then it undergoes mashing and is later filtered to extract wort. Wort is then boiled and seasoned with hops which determine the taste of the final product. Once the yeast is added, it undergoes fermentation, which can last for several months.
Many breweries replace some of the malts with unmalted raw materials with similar properties.
Due to its intense flavor and aroma, typically very little is added. Two parameters that are taken into account when choosing the right hops are their bitterness and aroma. Hops appeared in beer recipes only in the 9th century. Earlier beer enthusiasts had to make do with the taste of a less sophisticated, poorer version.
As a result of the yeast’s work, sugars contained in water are converted into ethyl alcohol. In addition, the fermentation process produces carbon dioxide and other by-products that affect the aroma and taste of the resulting liquor.
Its use in the brewing industry is enormous; depending on the variety of beer, 3 to 7 liters of water are used to make one liter of beer.
Most large breweries produce beer from independently sourced water (for example, spring water).
It is called Brewmeister–Snake Venom; it comes from Scotland and its producer recommends drinking the beverage in 35ml glasses. Other very strong beer varieties include BrewDog 578, Brewmeister–Armageddon, Brouwerij‘t Koelschip–Start the Future, and Obilix.
The abbey itself has been in existence since around 720, and from the very beginning, the monks living there toiled to brew beer for their own consumption. Production on a wider scale was taken up in 1040 when the abbey received official permission from the Freising city council.
The second place goes to Seychelles (114.6 liters per year) and the third place goes to Germany and Austria (104.7 liters per year).
International Beer and Brewers Day was established by Canadians in 2007.
These styles are grouped into 15 families and fall into one of two categories: Ale (top-fermented beer) and Lager (bottom-fermented beer).
These are known as beer cocktails.
Generally speaking, beer served at a warmer temperature will have more perceptible aromas and flavors than the same beer served at several °C less.