Beer made from barley
6,000 years ago the Sumerians in Mesopotamia brewed the first beer, or at least a beer-like beverage. People put bread leftovers into water for a few days and after the yeast had fermented the sugar in the bread, the Sumerians could enjoy the resulting alcohol.
From what was once a cloudy low-alcohol swill from the Stone Age, a popular product has evolved, which according to the German Purity Law, may only consist of barley, hops, yeast and water. In 1516, the Purity Law was introduced as a result of brewers adding plants used for pagan rituals, which triggered off additional intoxication with unknown outcomes. The Purity Law is the oldest Food Act in the world.
On average, each German drinks 130 litres of beer a year. The brewing process had to be industrialised to meet this demand. Variations in the quality of the raw materials are a problem. To achieve the best results, the highest quality brewing barley is required. However, it can damaged by drought or moisture, which is why barley variants that can tolerate extreme weather conditions are sought out. The new varieties of barley are perfect brewer’s grains because their growth is not affected by climatic conditions.