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Episode Info: Beer is undoubtedly the most popular drink around the world. Today, we are trying to get some insights into the origins of beer; discuss the methods of preparation and debunk some myths while bouncing off some fun facts about the drink.The study of Beer is known as Zythology.The term Beer originated from Latin, which means “to drink”. It has its roots in the Proto-Germanic word “beuwoz”, derived from “beuwo”, which means barley.At any given time, 0.7% of people in the world are drunk. Which is approximately 50 million people.History and Brewing methods:Beer is the oldest drink produced by humans. It is traced back to 7000 years, in ancient pottery jars in Iran.In Mesopotamia, Sumerian tablets from 6000 years ago depict people drinking beer.First beer recipe was found in the 3900 years old Sumerian Poem honouring Ninkasi, goddess of beer. It was made from the bread made from barley.5000 years ago, in China, beer residue made from barley and other grains were found on pottery.Traces of beer were found in Sumer, Southern Iraq from 5400 BC.Charlemagne considered beer to be an important part of life. He used to train brewers himself to get his desired taste of beer.Most of these recipes followed both malted grain and use of moulds cultivated on rice carriers. And the rice method was considered more efficient.Malted barley was used for making beer as it is a good source of fermentable sugar.Before hops, Herbs and spices, called Gruit, were used to mask the sweetness of beers.By the twelfth century, hops were used as a flavouring/bittering agent and we should thank German monks for that. Hops provided a pleasing flavour, thirst-quenching feeling and also acted as a preservative.In the 7th century AD, European Monasteries produced and sold beer. Almost every monastery had a brewery. They used to improve the flavour by lagering and cold storing.The difference between ale and beer is that ale did not use hops.Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus.Top-fermenting was the preferred method earlier on but was replaced by bottom fermentation.Top fermentation is a violent alcoholic fermentation at a temperature of 14 to 30° C during which the yeast cells are carried to the top of the fermenting liquid used in the production of such liquors as ale, porter, and wines of high alcohol content and in distilling. (Merriam Webster)Bottom fermentation is a slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid, which takes place at a temperature of 4 to 10° C and which occurs in the production of lager beer and wines of low alcohol content. (Merriam Webster)A shift from home brewing to commercial brewing, with the use of hops improved quality of beer. And the per capita consumption of beer in Hamburg went from 300 litres in the 13th century to 700 litres in the 15th century.In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), whic...
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