18 – Beer
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Beer is the world's most widely consumed and probably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat. Sugars derived from maize (corn) and rice are widely used adjuncts because of their lower cost. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The strength of beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.
Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9500 BC, when cereal was first farmed, and is recorded in the written history of ancient Egypt and Mesopotamia. Archaeologists speculate that beer was instrumental in the formation of civilizations.
The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. Some of the earliest Sumerian writings found in the region contain references to a type of beer; one such example, a prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", served as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people. The Ebla tablets, discovered in 1974 in Ebla, Syria and date back to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named "Ebla" after the city. A beer made from rice, which, unlike sake, didn't use the amylolytic process, and was probably prepared for fermentation by mastication or malting, was made in China around 7000 BC.
As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. Bread and beer increased prosperity to a level that allowed time for development of other technology and contributed to the building of civilizations.
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognized as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was a later addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by Abbess Hildegard of Bingen.
In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water, hops and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5 billion (£147.7 billion).
Drink-Based Recipe – Beer Batter CodTartar Sauce:
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, both white and green parts, minced
1 1/2 teaspoons fresh lemon juice
2 tablespoons minced dilled gherkins
1 tablespoon minced drained capers
2 tablespoons snipped fresh parsley
1 pinch each of salt and black pepper
Cod:
cooking oil, for deep-frying ( about 1 quart)
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup beer, or as needed
2 pounds cod, haddock or hake fillets, cut into approximately 1 1/2" x 3" pieces
Combine all the tartar sauce ingredients in a small bowl. Cover and refrigerate.
Preheat the oven to 200°F.
Cover a cookie sheet with paper towels and top with a wire rack.
In a medium pot or deep fryer, heat 3 inches of oil to 350°F (use a deep frying thermometer if you are using a pot).
Meanwhile, mix the flour and cornstarch with the salt. Whisk in the egg. Slowly add the beer while whisking just until the ingredients are incorporated. Dip the fish pieces in the batter and place on a plate or the wire rack you will be using to drain the fried fish. If you have some batter left over, you can dip the fish in the batter again after the first coat of batter dries on the fish awaiting frying.
Place the fish pieces, two at a time, in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4 inch thick fillets. Remove the fish with tongs and put on the rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven while you cook the other batches.
Serve with the tartar sauce and freshly made french fries.
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