![]() Beverages that we can broadly classify as beers have been produced throughout the world for thousands of years. Aside from this, the apparently mysterious nature of fermentation lent itself to exaltation in various religious, cult, and ritual ceremonies. In ancient societies, drinking beer had obvious physiological and psychological benefits (at least with moderate consumption) and also public health advantages it was safe to drink, unlike many sources of water. ![]() The fermentation process has been practiced over many thousands of years, with the predilection for consuming alcohol as a common feature of practically all civilizations throughout history. ![]() These materials also contribute proteinaceous substances, which in concert with the sugars and added flavoring agents, notably hops, generate the alcohol, flavors, and aromas that we know and love as beer. In the brewing of most traditional beer, the sugars are derived mainly from malted barley, although other cereal sources and other plant sugars can also be used. Fermentation is the process whereby “sugars” are converted by yeast to alcohol, carbon dioxide, and heat.
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