Description
Ancient Mesopotamian beer was produced by malting barley and fermenting a sourdough starter, yielding a low‑alcohol, slightly sour beverage.
Technical
The process began with germinating barley at ~20 °C for 48 h, then drying and grinding it into a coarse grist. Hot water (~70 °C) was added to extract maltose and other fermentable sugars, followed by inoculation with a wild yeast and lactic acid bacteria starter. Fermentation at ambient ~22 °C produced ethanol, CO₂, and lactic acid, lowering the pH from ~5.5 to ~4.0 and delivering a 2–4 % vol beverage.
Science
Primary Reaction
Fermentation of maltose to ethanol and CO₂ by Saccharomyces cerevisiae and Lactobacillus spp.
Sensory Profile
Aroma ()
earthymaltysourbreadyyeastyfermented grainmustyherbalnuttyhoney-like