Ken Magnus, Contributor
THERE IS evidence that in Babylon (Near East) in 5000 B.C. 'beer' (without hops but with other additives) was known. Egypt of the Pharaohs also had this beverage and in Europe the fermented beverages were mead (from honey diluted with water or fruit juice) and ale (as they called this 'beer') which was a beverage made from barley or other grain, which had been steeped in water and germinated (i.e. malted). In Southern Europe, in countries like France, Italy and Greece, the ancients also produced wine from grapes and where the climate was good for growing grapes this custom was developed and grown.
In the 16th century, in Northern European countries, beer, as we know it today, was produced by a change in the production of ale by the inclusion of hops in the process. This added special flavours to the drink because of the complex chemicals contained in this plant. The part of the hop plant that is used is its cone. Lager Beer is produced under specified conditions using special yeasts.
In addition to wine from grapes (fermented in early days by the yeasts on the grape skins) other alcoholic beverages produced by yeast fermentation and having flavours that appeal are produced. In countries with a temperate climate, such beverages as Perry and Cider are produced from pears (not avocados) and apples respectively. In many countries, other fruit-wines are produced from a variety of fruit and rice wine from rice by yeast fermentation. Wines vary from those with little residual sugar (dry) to those with a sweet flavour (sweet).
All these beverages are prepared using the action of yeasts with flavour contributions from bacterial action. Fermentation by other micro-organisms is used to produce yet other potable drinks.
