Description
Ancient Sumerians brewed a low‑alcohol malt beer by mashing germinated barley and fermenting with wild yeast.
Technical
During the mash, germination‑derived amylases hydrolyze barley starch into maltose and glucose at ~50–60 °C; the wort is cooled to ~20–25 °C where Saccharomyces spp. convert these sugars to ethanol and CO₂, while lactic acid bacteria may produce lactic acid, contributing sourness. Enzyme activity, temperature, and yeast viability govern sugar conversion efficiency and final alcohol content.
Science
Primary Reaction
Alcoholic fermentation of malt sugars by yeast
Sensory Profile
Aroma ()
breadynuttysourearthyyeastycaramelizedherbal
Origin & History
Civilization
Sumerians