This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. ДЄs almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. In pre-industrial times, and in developing countries, women are frequently the main brewers. In Mesopotamia the brewer's craft was the only profession which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi, who covered the production of beer, Siris, who was used in a metonymic way to refer to beer, and Siduri, who covered the enjoyment of beer. Descriptions of various beer recipes can be found in cuneiform (the oldest known writing) from ancient Mesopotamia. Д«rewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including ancient Egypt and Mesopotamia brewed beer. 2050 BC from the Sumerian city of Umma in Mesopotamia (ancient Iraq). The Alulu beer receipt records a purchase of 'best' beer from a brewer, c. There are several additional brewing methods, such as Burtonisation, double dropping, and Yorkshire Square, as well as post-fermentation treatment such as filtering, and barrel-ageing. Fermentation may take place in an open or closed fermenting vessel a secondary fermentation may also occur in the cask or bottle. There are three main fermentation methods, warm, cool and spontaneous. Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. The most common starch source is ground cereal or 'grist' - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients. Secondary sources ( adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. Less widely used starch sources include millet, sorghum and cassava. Most beer is fermented with a brewer's yeast and flavoured with hops. The basic ingredients of beer are water and a fermentable starch source such as malted barley.

Since the nineteenth century the brewing industry has been part of most western economies.

Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally.

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.

1 grain 1 hop beer recipe