Description
Sumerian beer was brewed by mashing barley at 60–65 °C, cooling to 20–25 °C, and fermenting with a wild yeast and lactic acid bacteria starter for 24–72 h.
Technical
The process relies on enzymatic conversion of starches to maltose during the mash, followed by alcoholic fermentation by yeast producing ethanol and CO₂, while lactic acid bacteria generate lactic acid, giving the beer a mild sourness. The temperature window ensures optimal enzyme activity and yeast viability, and the short fermentation time limits alcohol content to 2–4 % ABV.
Science
Primary Reaction
Fermentation of maltose to ethanol and CO₂ by yeast, with concurrent lactic acid production by bacteria
Sensory Profile
Aroma ()
maltyyeastysoursweetbreadyearthyfermented grainhoney-likespicyherbal