Beer, ancient Near East
Bibliographic Data
| ID | 23639632 |
|---|---|
| Authors | Michael M Homan (corresponding author) |
| Year | 2012 |
| Publication date | 2012-10-26 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | CHAPTER |
| Venue | The Encyclopedia of Ancient History (SOURCE_BOOK) |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1002/9781444338386.wbeah24042 |
| OpenAlex | W1526207353 |
| ISBN | 9781444338386 |
| Language | EN |
| References cited | 2 |
Beer, a fermented beverage produced from malted wheat or barley, water, and yeast, was a dietary staple in most ancient Near Eastern civilizations. Malting the grains, whereby the starches transform to sugars, increased the caloric value of the harvest, and because the alcohol killed many bacteria, beer was safer to drink than water. In antiquity, beer was often flavored with fruits and spices, though hops, today an essential ingredient in beer, were absent, as they did not grow in the Near East.
Biology · Fermentation · Geography · Ingredient · Culinary Culture and Tourism · Food Science · Organic Food and Agriculture
| Citation velocity | historical |
|---|---|
| Highly cited | No |