Alcoholic Beverages with Grains and Grasses
Grasses and Grains were used for alcoholic beverages since thousends of years by the Sumerians, Babylonians and Egytians. Egytians used to make bread and ferment that bread mixed with water. Often chewing grains and spitting into the vessels has been mentioned. Human salvia contains amylases which convert starch into fermentable sugars.
Around the globe different beverages are known which are made that way: Chicha from Maize in Central and South America, Pombe from Sorghum and Bananas in East Africa, Merisa from Sorghum in Sudan and many more.
In Japan Ricewine Sake is made and in Scotland fermented grain mashs are distilled into Single Malt Whisky. In Russia and other northern Countries Kvass is still made. But the best known product is Beer.
Sugar cane: cane sugar, sugar cane juice, Rum/Cachaca
Rice – Sake and Rice Spirit
Millet, Sorghum – Beers and Spirit
Maize – Beer, high-fructose corn syrup, Bourbon Whisky
Grains – Barley, Wheat, Oat, Rye (Single Malt Whiskey, Corn Schnapps)
Whisky, Scotch and Whiskey
Want to know more about Whiskey?
Want to know more? Read my Series „With Hindberry Fruchtwein around the World“
There are very different sources for alcoholic beverages
Short overview about my blog posts
Tree and plant saps