HFT 2061 Lecture 2: Exam 1 Notes - Powerpoints
Document Summary
Stone age brew: from hunter gatherers to farmers, cultivated crops like wheat and barley, beverages developed and became central to social, religious, and economic life. When first brewed: unknown, 0 before 10,000 bc, widespread by 4000 bc, near east, a soup: blend of h2o and grains, full of chaff and other impurities, drunk from cane straws. The fertile crescent: fertile soil = great grains, storage of grains for 6-12 months, grain soaked in h2o and sprouted, a sweet taste. Chemical process: amylase enzymes convert starch into maltose, sugar and yeast = alcohol and co2 and heat. Beer history: more grain, more time, same vessel, = better beverage, written history: sumerians and the egyptians, many thought a gift from the gods. Sumerian beer: kas-what the mouth desires, beer and bread separated civilized people from those who were wild , filtered grains, chaff and debris, served in cups, mystery: intoxication, fermentation.
