Food History
Beer
Beer is a fermented alcoholic beverage produced by extracting sugars from malted cereal grains, boiling the wort—typically with hops—and fermenting with yeast. Archaeochemical and textual sources trace beer to early civilizations in the ancient Near East, and scientific and technological advances in the 19th century industrialized its production. Modern beer encompasses diverse styles, broadly divided into ales and lagers, with alcohol content that commonly ranges from about 3% to 8% by volume.
Sourdough
Sourdough is a type of bread made through the fermentation of dough using naturally occurring lactobacilli and yeast. This process imparts a distinctive tangy flavor and chewy texture, distinguishing it from breads leavened with commercial yeast.