Description
Ancient Sumerian technique for fermenting barley malt to produce a fermented beverage.
Technical
The process involves the conversion of starches in the barley into fermentable sugars through the action of enzymes, followed by the fermentation of those sugars by yeast and bacteria, resulting in the production of ethanol and other fermentation byproducts.
Science
Primary Reaction
Starch conversion to fermentable sugars and subsequent fermentation
Sensory Profile
Aroma ()
MaltyFruityYeastyEarthyBreadyHoney-like
Origin & History
Civilization
Sumerians
Era