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history of beer
cereal grains
milk and honey
julius caesar
alcoholic beverages
ancient man
roman empire
The History Of Beer
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There are about 10,000 years ago, ancient man discovered by chance, the process of fermentation, which appeared on a small scale, the first alcoholic beverages. Later, the beer was originally produced by the bakers, because the nature of the ingredients used: yeast and cereal grains. The barley was soaked to germinate and then coarsely ground, shaped into cakes which came in addition to yeast. Cakes partially baked and undone after they were placed in jars with water and left to ferment.

There is evidence that the practice of brewing originated in Mesopotamia where barley grows in the wild. The earliest records of brewing are about 6000 years and refer to the Sumerian, Mesopotamian people. The first beer produced was probably an accident. Historical documents show that in 2100 BC the Sumerians rejoiced with a brew, obtained from cereals. In Sumer, about 40% of the production of cereals destined to the brewery that were called "houses beer", were held by women. The Egyptians soon learned the art of brewing and carried the tradition into the next millennium, adding fluid to their daily diet.

The beer produced at that time was very different from today. It was dark, strong and often replaced the water, subject to all kinds of contamination, causing various diseases to the population. But the basis of the product, fermented barley, was the same.

The final expansion of the beer was made with the Roman Empire, which undertook to take it to all corners where it was not yet known. Julius Caesar was a big fan of beer, and in 49 BC, after crossing the Rubicon he gave a great party to his commanders, in which the main drink was beer. To Caesar is also attributed to the introduction of beer between the British, because when he came to Britain, that people only drank milk and honey liqueur. Through the Roman beer also came to Gaul, now France.

And that's where the drink definitely earned its Latin name by which we know today. The Gauls called it the drink of fermented barley "cerevisia" or "cervisia" in honor of Ceres, goddess of agriculture and fertility.

In the Middle Ages, the monasteries took over the brewing of beer, which until then was a family activity, like baking bread or spinning flax. Little by little, as they grew and the settlements that freed the serfs, between VII and IX centuries, craftsmen began to brewing, working mainly for the great lords and abbeys and monasteries. The monopoly of brewing until around the eleventh century continued with the convents that played important social and cultural role, welcoming the pilgrims from other regions. Therefore, every monastery had a hostel and a brewery. The monks because they are the ones that reproduced the manuscripts of the time, could maintain and perfect the technique of brewing.

With the increased consumption of the drink, the artisans of the cities also began to produce beer, which led the powers of the public worry about the habit of drinking beer. The taverns and pubs were the places where they discussed many important issues and business was concluded between sips of beer. From the century.XII small factories have sprung up in European cities and with a more refined technique, the Brewers already knew that the water had a role in determining the quality of beer. Thus the choice of plant location was made due to the proximity of sources of fine water.

With the subsequent invention of scientific instruments (thermometers, etc.) as well as the development of new production techniques, what we drink today is an aggregation of all the discoveries that made possible the improvement of this noble liquid.

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