Lecture 2.1 Beer History

Per day to ensure healthy development beer in europe

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Unformatted text preview: it fermented. The debate may never be completely resolved; however, the relationship between beer and bread will last forever. Ancients recorded how bread was a storage form of the grain for beer, and beer was often regarded as a form of liquid bread. Chewable beer throughout history Bread starts with grain and water. The baking process drives off most of the water, and if yeast has not been given sugar or time to act, the bread remains unleavened. The low moisture content of the breads below have preserved them indefinitely. Bappir is frequently mentioned in Sumerian texts as a starting material for making beer. The early part of the baking process would have helped convert some starch from this unleavened bread into simple sugars. Therefore...
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This note was uploaded on 10/26/2013 for the course ECE 5042 taught by Professor Degroat during the Fall '13 term at Ohio State.

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