Food Grade Alcohol in Traditional Brewing Cultures Around the World

Over time and space, traditional brewing has remained a vital part of human culture, social practices, and agricultural genius. The use of food grade alcohol in brewing practices not only stands for local raw materials but also the progress of fermentation science that was perhaps one of the reasons for the beginning of the alcohol production cycle. Many societies regarded alcohol production as a means of crop surplus preservation that later got intertwined with religious rites and community festivities.

Asia and Africa: Indigenous Wisdom and Regional Staples

In Asia, rice, millet, and barley are the main ingredients around which the Asian traditional brewing takes place. Japanese sake is one of the most popular rice-based alcoholic beverages that has polished rice as its major ingredient. The rice is then fermented with koji mold resulting in around 15% alcohol content. Drinking of mahua liquor prepared from mahua flowers which is the local community practice in certain places in India like Odisha and Chhattisgarh has been there for centuries. African tribes have also used local grains for brewing. Sorghum beer in Nigeria and millet-based drinks in Ethiopia can happen just about anywhere.

Europe and the Americas: From Monastic Brewing to Artisan Revival

Brewing traditions in Europe, especially in Belgium and Germany, have always been based on purity and regulation. The German Reinheitsgebot law passed in 1516 allowed only the use of water, barley and hops to produce beer and indirectly supported good alcohol standards. Wine production in France and Italy has reached high levels of sophistication through the ages, with alcohol content being 11% to 14%. Such as how to make Rick Simpson oil, which uses high-proof, food-safe ethanol for the separation of cannabinoids.

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