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Culinary Dictionary
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| Category: Drinks |
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| Term(s) | ||
Beer | ||
 Beer, alcoholic beverage made from cereal grains, usually barley, but also corn, rice, wheat, and oats. Beer is made using a process called fermentation, in which microscopic fungi called yeast consume sugars in the grain, converting them to alcohol and carbon dioxide gas. This chemical process typically produces beer with an alcohol content of 2 to 6 percent. More than 70 styles of beer are produced. Each style derives its unique characteristics from its ingredients and subtle differences in its brewing process.Origin: Kapo, the beautiful daughter of Osmotar, was supposed to have invented beer. She took six seeds of barley, seven leaves of hop, and mixed them in seven pitchers of water. History: Cereal grains were grown, humans made a beerlike beverage from them: They used wheat in Mesopotamia, barley in Egypt, millet and sorghum in other parts of Africa, rice in Asia, and corn in the Americas. Beer making continues as a major industry worldwide. Historically beer was seen as beneficial and rightly so because it was often more sanitary than local water supplies. Nutrition Fact: According to the USDA National Nutrient Database, one 12-ounce serving of regular beer has the following nutrients:
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