Grasses and Grains for alcoholic beverages and spirits

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

RiceSake 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?

Alles Whisky Blog

miscellaneous Beers

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

The history of alcohol

Tree and plant saps

  1. Beer
  2. Sake – Ricewine
  3. Kvass
  1. Apple Cider
  2. Grapes
  3. Nuts

Animal Source