Description
Ancient Egyptian beer was brewed by kilning malted barley, mashing, and fermenting with wild yeast and lactic acid bacteria.
Technical
During kilning at 80–90 °C the malt’s enzymes were activated and germination halted. Mashing at 60–70 °C allowed α‑amylase to hydrolyze starches into fermentable sugars, which were then fermented at 20–25 °C by a mixed culture of wild yeast and lactic acid bacteria, producing ethanol, lactic acid, and CO₂.
Science
Primary Reaction
Starch hydrolysis to sugars (saccharification) followed by alcoholic fermentation and lactic acid fermentation
Sensory Profile
Aroma ()
maltyyeastysourgrassyearthybreadylightly fruityherbal
Origin & History
Civilization