Beer predates wine as one of the oldest known alcoholic beverages (only mead surpasses it in age), and the discovery of the fermentation of grain is closely linked to the transition from a nomadic society to a settled agricultural society during the Neolithic Revolution.
The fermentation of starchy carbohydrates is a more complicated matter, however, than the transformation of grape sugars into alcohol, as a grain’s starch must be converted into sugar before fermentation can begin. Thus, the aim of the brewing process is twofold: the brewer must first derive the wort, a sugar-rich liquid, from malted grain and then the brewer must ferment the wort. Typically, the raw ingredients required for this process are water, yeast, hops, and a starch source. Hops, the dried flower clusters that provide flavor and bitterness to beer, have both preservative and antiseptic qualities that inhibit bacterial growth. This simple formula was detailed as early as 1516, in the Bavarian Purity Law (Reinheitsgebot), which codified the three ingredients authorized for beer production as barley, hops, and water. The action of yeast in fermentation was at the time undiscovered, and wheat, a component of Hefe-Weizen and white beer styles, was reserved for the production of bread.
In the modern brewing process, the first step is to create the malted barley, or malt. Barley—the cereal grain of choice for most beers—is steeped in water for approximately two days to promote germination of the grain. Once the grain begins to germinate, or sprout, it is transferred to compartments with controlled temperature and moisture levels. As the sprout grows to nearly an inch in length, the enzyme amylase is produced. Amylase converts the starchy carbohydrates of the grain into the fermentable sugars
Nigorizake here is defined as "unfiltered sake", but in the Compendium it states that it's "coarsely filtered though mesh or net" since all sake must be filtered to legally be defined as Nihon-shu.
Thanks, Brandon! This is updated.
In the Armagnac section can the following be removed or modified to reflect the authorization of Voltis in Champagne?'
"Baco Blanc (the only hybrid grape authorized in any French AOC)"
Thanks!
I love me some grand marnier in a marg. nothing like a cadillac!!! Qué Chido!!!
While there don't appear to be any solid sources on the birthplace of Kümmel, I have yet to see one that specifically references Denmark. Instead the most commonly sited theory is that it originated in 16th century Netherlands with Dutch distiller Lucas Bols in 1575, but this remains lore at best.