With Hindberry Fruchtwein around the World: Grasses and Grains

Grasses and Grains were used for 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 Whiskey. 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)

Want to know more about Whiskey? https://maltmariners.wordpress.com/artikel/

miscellaneous Beers

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