Beer SVG is a low-alcohol beverage obtained by fermentation of malt wort (usually on the basis of barley) with the help of beer yeast, usually with the addition of hops. Ethyl alcohol content in the majority of beers is about 3,0-6,0 % vol. (strong contains, as a rule, from 8,5 % to 14 % vol., sometimes also allocate light beer which contains 1-2 % vol., separately allocate non-alcoholic beer which does not include here), dry substances (basically carbohydrates) 7-10 %, carbonic gas 0,48-1,0 %.
Beer is widespread in many countries and is popular due to its flavor and aroma. There are about a thousand beers. The taste characteristics of the different types of products may vary dramatically.
Beer SVG history
Beer is one of the oldest drinks known since the Neolithic Age, along with honey, kvass and wine. In some opinion, the cultivation of cereals started for the sake of beer, not bread. Thus, the analysis of organic traces in stone mortars found in the Israeli cave of Rakefet showed that natuffiantsyproducing beer was about. 13,000 years B.C. from wheat and barley before the grain crops were used for bread baking. Ancient beer was more like porridge than foam. The endosperm of barley used for brewing is identified on shards from the Western Kurgan Chatal-Hyuk dated 5900-5800 BC. (calibrated date).
Evidence of brewing beer from the region of ancient Iran and Sumerian culture of Ancient Mesopotamia dates back to about 3500-2900 BC. The Egyptians take over brewing from the Jews.
Beer SVG is mentioned in ancient Egyptian and Mesopotamian sources, starting from about 3000 BC. Builders of Egyptian pyramids received beer in addition to food allowance.
Beer was spread all over the ancient world, in particular in ancient Greece and ancient Rome (although it was inferior in popularity of wine), ancient Armenia, it was known to Celts and Germanic peoples. Beer was brewed from wheat, oats, rye, millet, barley and spelt. In ancient China, beer was brewed from germinated rice, rice and fruit.
Beer SVG was usually produced in the northern regions, where climatic conditions did not allow grape growing.
In the Early Middle Ages, beer in Europe was produced mainly in monasteries. European monks were professionally engaged in brewing and improved its technology, in particular, using hops as a preservative.
In the Middle Ages, beer was considered to be a drink for both adults and children – in contrast to the drinking water at that time, as a result of boiling, it was devoid of pathogens. Also due to the high caloric content, beer was an additional foodstuff; in Germany even today beer is called liquid bread (German flüssiges Brot). At that time, beer was considered to be a poor man’s drink and had a lower status than wine.
Novgorod Birch Bark Diplomas of the XIV century mention barley beer.