Dating an egyptian
Strong beers are in excess of 4 percent, the so-called light beers are fully fermented, low-carbohydrate beers in which enzymes are used to convert normally unfermentable (and high-calorie) carbohydrates to fermentable form.
In low-alcohol beers (0.5 to 2.0 percent alcohol) and “alcohol-free” beers (less than 0.1 percent alcohol), alcohol is removed after fermentation by low-temperature vacuum evaporation or by membrane filtration.
The Industrial Revolution brought the mechanization of brewing.When broken up and mixed with water, the cakes gave an extract that was fermented by microorganisms accumulated on the surfaces of fermenting vessels.) reported that Saxons, Celts, and Nordic and Germanic tribes drank ale.In fact, many of the English terms used in brewing (malt, mash, wort, ale) are Anglo-Saxon in origin.During the Middle Ages the monastic orders preserved brewing as a craft.Hops were in use in Germany in the 11th century, and in the 15th century they were introduced into Britain from Holland.