Agribusiness Handbook - Food retail


Agribusiness Handbook

Barley Malt Beer

download pdf     774Kb

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Rome, 2009


The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to:

Chief
Electronic Publishing Policy and Support Branch
Communication Division - FAO
Viale delle Terme di Caracalla, 00153 Rome, Italy
or by e-mail to: copyright@fao.org



ABSTRACT

Beer is an ancient beverage. Clay tablets describing the beer brewing process and dating back more than 5,000 years have been found in Mesopotamia. According to these tablets, Sumerians used to prepare “beer bread” out of germinated barley seeds. By crumbling this bread into water, they obtained a liquid called "sikaru", which was then boiled and mixed with a few herbs, resulting in a drink free of a harmful bacteria.

Over time, different types of starchy plants have been used for brewing, including maize (in South America), soy (in India and Persia), millet and sorghum (in Africa), and rice (in the Far East). Nowadays, beer production from barley malt is the most common brewing process worldwide.


© FAO 2009