Introduction of cereal agriculture their drink remained beer for a very long time." Now know, owing to the wild yeast which caused the fermentation that produced a greater alcohol content.Beer, to the Greeks and Romans, was a barbarianĭrink.The North European peoples of those days such as the Celts and the Germans did not yet know the wine-grape and the art of viticulture, so after the With baking.As early as the Pyramid Age five kinds of beer were noted.Indeed, it is considered that the ancient brewers probably made stronger beer than we Up to the millennium, the grains were de-husked, but husked grains then began to be brewed and beer wasĭrunk through the drinking-tubes to be seen in several relief carvings.Brewing followed much the same pattern in Egypt, where too it originally went hand in hand Honey, cereals and malt gave varying added strengths. Aromatic plants were added to the beer to improve the flavour and to assist in its preservation, and extra By the third millennium BC, Mesopotamia was already well versed in beer-brewing and old Sumerian texts mention eightīarley beers, eight emmer beers and three mixed beers. When cereals came to be more often baked into bread and less often turned into gruel, malting was not so necessary andīecame part of the brewer's trade only. Thus, the first production of beer may be reasonably considered as an accidental discovery resulting from the After malting, besides being mixed into a nourishing gruel, the grains could also be dried, milled andīaked into a more easily preserved kind of bread. was initially carried out to make the grains more palatable. Malting the grain is the first step in beer-brewing, but malting-that is, allowing the grains to germinate The housewives responsible for preparing the 'gruel' or bread.
"The brewing of beer may well have occurred soon after the production of cereal crops, and no doubt for a long time beer was home-produced and in the hands of Cambridge World History of Food, Kenneth F. Sumerians were.making beer.At approximately the same time, people of the ancient Nubian culture to the south of Egypt were also fermenting a crude, ale-like Outpost called Godin Tepe in present-day Iran-indicates that barley was being fermented at that location around 3500 B.C.We know that not much later the Some of this evidence-from an ancient Mesopotamian trading Suggests that fermentation was being used in one manner or another by around 4000 to 3500 B.C. Taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years.Most archaeological evidence, however, Indeed, there are scholars who have theorized that a "No one has yet managed to date the origins of beer with any precision, and it is probably an impossible task.
Food in Antiquity: A Survey of the Diet of Early Peoples, Don Brothwell and Patricia Brothwell, expanded edition 1998 (p. Their own accord, it was inevitable that any attempts to collect such fermentable substances in containers would on more than one occasion encourage alcoholįormation.Certainly the fermented drinks of the Old and New Worlds represent independent discoveries, and it could well be that the development of riceīeverages in eastern Asia was quite unconnected with that of the varied cereal and wine concoctions in the European area." As certain types of sweet fruit, and also honey, will ferment on "Like so many discoveries, the creating of most fermented liquors probably came about by accident. While none of our historians state outright one predates the other, brewing may present some older evidence.
The Archaeological evidence confirms wine and beer were regularly consumed by the Neolithic period. Both are predicated on stable, stationary civilizations. Food historians tell us progenitors of these items likely happened by "accident" long before mankind began producing them. The question "Which came first: beer or wine?" does not have a definitive answer. Food Timeline-beverages FoodTimeline library Food Timeline FAQs: beverages.
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