BOTANY

Detailed explanation-1: -Essentially, they fermented a barley bread by soaking it in water and adding yeast.

Detailed explanation-2: -Known as kaš in Sumerian or šikaru in Akkadian, it was a barley-based fermented beverage, typically brewed using two key ingredients: malted barley and a special kind of barley bread (or a looser barley product) called bappir.

Detailed explanation-3: -The basic method is to malt some wheat berries, then soak them with water, yeast, date-syrup, and a par cooked, fermented loaf of barley dough. The whole process takes about a week and yields a mild, pale brew that’s only 2% alcohol and doesn’t quite taste like what you’re used to in modern beers.

Detailed explanation-4: -The first solid proof of beer production comes from the period of the Sumerians around 4, 000 BCE. During an archeological excavation in Mesopotamia, a tablet was discovered that showed villagers drinking a beverage from a bowl with straws.