The origin of beer
The first known alcoholic beverage was made in China 9,000 years ago, from rice, honey and fruit.
The first evidence of beer production from barley was 5,000 years ago by the Sumerians of Mesopotamia. Archeologists have dug up ceramic vessels 3,400 years old still sticky with beer residue. The poem “Hymn to Ninkasi” from 1,800 B.C. was an ode to the Sumerian goddess of beer and describes a recipe made by female priestesses.
“Ninkasi, you are the one who pours out the filtered beer of the collector vat,” the poem says. “It’s like the onrush of the Tigris and Euphrates [rivers].”
Beer in those days was a thick, porridge-like drink, rich in nutrients and was a cornerstone to the Sumerian diet. Drinking beer was safer than drinking water from nearby rivers and canals – especially since those water sources were contaminated by droppings from their farm animals.
The ancient Egyptians of 5,000 years ago, in particular, loved their beer. Everyone of all ages, from Pharaohs to the poor, made beer part of their daily diet. During the building of the Great Pyramids of Giza, each worker was given a daily ration of about a gallon of beer.
Beer eventually migrated to Europe. In the eighth century, Charlemagne – the ruler of the Holy Roman Empire – was said to have trained beer brewers personally.
It wasn’t until the Middle Ages that brewers began adding hops for seasoning and beer became something closer to what we know and love today.
Today, most beer is brewed from malted barley, although wheat, corn and rice can also be used. In addition to hops, a variety of flavors can be used made from herbs or fruits.
September 02, 2020 at 02:03PM
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Here's to beer: The origins of and the numbers behind the suds - The Spokesman-Review
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