Description
Ancient Sumerian brewing transformed malted barley into a low‑alcohol, sour beer through mashing, cooling, and mixed fermentation.
Technical
During mashing, barley amylases hydrolyze starches into maltose and glucose at 60–70 °C. Subsequent inoculation with wild Saccharomyces yeasts and lactic‑acid bacteria converts these sugars to ethanol, CO₂, and lactic acid, lowering the pH to 4.5–5.0. The combined alcoholic and lactic fermentations generate characteristic sourness and modest carbonation.
Science
Primary Reaction
Starch → maltose/glucose (amylolysis) → ethanol + CO₂ (yeast fermentation) + lactic acid (bacterial fermentation)
Sensory Profile
Aroma ()
souryeastygrainyearthyfermentedmustybreadyherbalhoney-likespicy