Beer Is Mankind's Oldest Alcoholic Beverage

Beer is the oldest alcoholic beverage of mankind and the third most consumed beverage in the world after water and tea. Beer is an alcoholic beverage made from barley malt, hops and water by liquid fermentation.

Beer (Beer) is a kind of wheat bud and barley malt as the main raw materials, and add hops, through liquid gelatinization and saccharification, and then through liquid fermentation brewing alcoholic beverage. The most basic feature of beer in history is the use of grain sprouts as the basic raw material. The name "beer" is translated from a foreign homonym. Beer has a low alcohol content and contains carbon dioxide, a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. If you drink beer, you can drink along with low food to prevent gout recurrence. Beer is called "liquid bread". 1L12°Bx beer, can produce 3344kJ heat, equivalent to 3 ~ 5 eggs or 210g of bread produced heat, a light manual worker, if a day can drink 1L beer, can get a third of the required heat.

Beer was introduced into China at the beginning of the 20th century and is an exotic wine. Beer is transliterated from English beer into Chinese homonym "beer", called "beer".

Take the word "beer" for beer, which does not exist in the Chinese dictionary in the past. Later, according to the foreign name of beer, such as Germany, the Netherlands called "Bier"; "Beer" in Britain; Biere in France; Birre in Italy; Romania called "Berea" and so on, these foreign languages contain the word "beer" sound, so translated into the Chinese word "beer" to create this foreign language character, and because of a certain amount of alcohol, so the translation used the word "beer". It is because of the barley malt as the main raw material, so the Japanese also call beer "ale".

Beer is the oldest alcoholic beverage of mankind and the third most consumed beverage in the world after water and tea. Beer is based on barley malt, hops, water as the main raw materials, fermented by yeast brewed from low alcohol alcohol containing carbon dioxide. Most of the international beer adds auxiliary raw materials, and some countries stipulate that the total amount of auxiliary raw materials does not exceed 50% of the amount of malt. In Germany, no auxiliary ingredients are used in any beer sold domestically except for export. The Blue Monument in the Louvre Museum in Paris records the Sumerists in Babylon in the third century B.C. offering beer to their goddesses. The Sumerians were also the inventors of beer. The Sumerians, who lived in Mesopotamia before 6000 BC, made primitive beer from barley malt, but the beer was not rich in foam. Around 3000 BC, the Semitic people of Persia learned to make beer, and they inscribed the method of making beer on boards dedicated to the goddess of agriculture. In 2225 BC, beer became popular among the ancient Babylonians, who served beer to guests. At that time, the ancient Egyptians and ancient Babylonians noticed the medicinal value of beer and used it to make medicine. The Greeks were also very fond of drinking beer, and they learned how to make it from the Egyptians. By the 4th century, beer had spread throughout Northern Europe. 

The variety of beer began to become rich, among which the British mixed honey and water into a mead is a more famous one. The emergence of a dark beer in England is also very famous, and has a close resemblance to the modern dark beer. In the first century AD, the Irish brewed their own beer similar to the modern pale ale. In 1516, Wilhelm IV, the Grand Duke of Bavaria, issued the German Beer Pure Wine Law, which stipulated that beer could only be made of hops, wheat, yeast and water. It was also the earliest food law. In the 19th century, the invention of the refrigerator led to the beginning of low-temperature aging of beer, which led to the foaming of beer. In 1900, Russian technicians first set up beer workshops in Harbin, China, and the Chinese began to drink beer. In 1903, the British and Germans established the Anglo-German Brewery in China, which was the predecessor of Qingdao Brewery. The definition of beer production is the use of germinated grain as raw material, through grinding, saccharification, fermentation and other processes. According to the current national product standards, the definition of beer is: "beer is malt as the main raw material, add hops, brewed by yeast fermentation, containing carbon dioxide gas, foaming low alcohol beverage". In ancient China, there was also an alcoholic beverage similar to beer, which was called Li by the ancient.After the Han Dynasty, Li was eliminated by the yellow rice wine made from Jiuqu. Since the end of Qing Dynasty, foreign beer production technology was introduced into China. Like the ancient Mesopotamians and the ancient Egyptians, the ancient Chinese ale was made from grain buds, the so-called tiller method. There is a record of mash Li in the Huangdi Neijing. Due to the change of times, the li made with grain buds disappeared, but the sweet wine made with jiu Qu, which was similar in flavor to Li, remained. In ancient times, people also called it Li. Therefore, it is generally believed that there has been no beer in China since ancient times. However, according to the ancient data, China has long mastered the manufacturing method of tillers and the method of making caramel from tillers. Both wine and Li existed in China, but Li was later replaced by wine. Here we make some research to explain this problem

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