does the alcohol have varieties?
Yes it has the top fermented beers are most commonly produced with "Saccharomyces cerevisiae", a top-fermenting yeast which clumps and rises to the surface
Beer
Top-fermented beers are most commonly produced with "Saccharomyces cerevisiae", a top-fermenting yeast which clumps and rises to the surface, typically between . At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others.
when did yeast become primary ingredient in beer UNANSWERABLE where does this drink brewed from? It is brewed from water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often being termed an adjunct, especially when used alongside malted barley when was the first time people consumed this alcohol? The earliest archaeological evidence of fermentation consists of 13,000-year-old residues of a beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in Israel. where is the last grain mentioned found? In Western Asia, and near the Nile river of northeast Africa among other places does it have any implications on our health? It can lower levels of blood cholesterol, a risk factor for cardiovascular diseases is this grain also used as food for animals? Half of the United States' barley production is used as livestock feed
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Beer [SEP] Varieties
While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. The traditional European brewing regions—Germany, Belgium, England and the Czech Republic—have local varieties of beer. English writer Michael Jackson, in his 1977 book "The World Guide To Beer", categorised beers from around the world in local style groups suggested by local customs and names. Fred Eckhardt furthered Jackson's work in "The Essentials of Beer Style" in 1989. Top-fermented beers are most commonly produced with "Saccharomyces cerevisiae", a top-fermenting yeast which clumps and rises to the surface, typically between . At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others.