शैडोइंग अभ्यास: One of the world’s oldest beverages - Malcolm Purinton - YouTube के साथ अंग्रेजी बोलना सीखें

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Somewhere in medieval Switzerland, a weary traveler is relieved to see a monastery up ahead.

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Somewhere in medieval Switzerland, a weary traveler is relieved to see a monastery up ahead.

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He’s welcomed, guided to a crowded guesthouse, and promptly served the abbey’s specialty: a tall glass of beer.

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For centuries, monasteries across modern-day Europe were the primary large-scale brewers of beer.

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But this is hardly where this drink’s journey began.

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Beer refers to any alcoholic beverage made from fermented cereal grains— the edible seeds of a particular group of grasses.

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The oldest evidence of beer brewing dates back 13,000 years to what’s now modern-day Israel, but experts believe the drink developed independently across the world.

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In each of these regions, its composition was shaped by native grains.

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For example, 9,000 years ago in eastern China, people drank a sweet, cloudy beer made from rice, millet, and tubers.

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In the Andean region of South America, 5,000-year-old pottery suggests production of chicha, a brew of fermented maize.

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Whatever the ingredients, ancient beer brewing required two main steps.

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First, the starches in the cereal grains had to be converted into fermentable sugars.

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Some groups achieved this by chewing them, while others soaked them in water to trigger germination, a process that naturally breaks down starches.

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The second step was fermentation.

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Unbeknownst to brewers at the time, wild yeast found its way into the mixture— carried through the air, on fruit, or via reused tools still harboring yeasts from prior brews.

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With time and storage, yeasts converted some of these sugars into alcohol while releasing carbon dioxide.

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This ancient beer was often imperfectly filtered, so it contained much more fiber, B vitamins, and protein than modern beer.

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And some cultures boiled the initial sugar mixture, which killed many unwanted microorganisms, making it safer to drink than other available water sources.

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The oldest surviving recipe describing this process appears in a Sumerian poem dedicated to their goddess of beer, Ninkasi.

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The Babylonians built on this adoration— Hammurabi’s code mandated daily beer rations for every citizen.

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And any brewer caught overcharging for a pint was condemned to death by drowning.

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In Ancient Egypt, beer was primarily made in the home by women, and was a staple of the daily diet.

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It also played a central role in religious festivals, and served as an offering at temples and the tombs of pharaohs.

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By the 20th century BCE, beer had spilled over from Egypt into Greece, though it wasn't as popular as wine.

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Nevertheless, over the following centuries, a thirst for beer spread through Europe and beyond.

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In the early Middle Ages, European monasteries pioneered large-scale beer production, both to provide to traveling pilgrims and to sell to support monastery upkeep.

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Around this same time, brewers from Central and Eastern Europe made a key change to their recipe: they began adding hops.

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These green flowers are rich in acidic compounds, imbuing beer with a new bitter flavor and acting as a preservative.

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Hops became so closely associated with beer that in 1516, a Bavarian duke issued a beer purity law, known as the Reinheitsgebot, that defined beer’s composition as strictly barley, hops, and water.

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The Industrial Revolution ushered in other essential beer innovations, including advances in refrigeration.

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In 1876, French chemist Louis Pasteur identified yeast’s role in beer fermentation.

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With this, a key beer ingredient was finally made visible.

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Brewers began selecting for different yeasts to refine recipes and experiment with flavor.

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Today, there are well over 100 distinct beer varieties, with lagers and ales being the two main types.

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Lagers, which include pilsners and bocks, are fermented with yeasts that thrive at colder temperatures and live at the bottom of fermentation vessels.

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Ales, like porters, stouts, and pale ales, ferment quicker, with yeasts that live at higher temperatures and float at the top of the mixture.

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But some beers break this mold.

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Kölsches, for example, start with ale yeast, but are finished at colder temperatures like lagers.

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Others draw on ancient methods, like Belgian Lambics, which rely on spontaneous fermentation with wild yeast.

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Meanwhile, there are still new challenges to navigate.

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The growing demand for non-alcoholic beers has pushed producers to find ways to limit or remove alcohol while still preserving flavor.

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And if history is any indication, beer's story will continue brewing for many years to come.

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शैडोइंग अभ्यास: One of the world’s oldest beverages - Malcolm Purinton - YouTube के साथ अंग्रेजी बोलना सीखें

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