The Liquid bread

I love drinking beer. it's thirst quenching, refreshing and taste good too. Each brand has it's own unique taste and difference so I try not to stick to brands as much as possible, instead discovering other types as a means of brewing enlightenment. For me, beer taste better when it is shared and drank during ocassions and parties. I can down at least eight cans on  a good weekend especially if it shared by friends and family.

Beer is the world's oldest and most popular alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material — the most common being malted barley; however, wheat, corn, and rice are also widely used, usually in conjunction with barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. Possibly as old dating back to the 6th millennium BCE, and is recorded in the written history of ancient Egypt and Mesopotamia. The earliest known chemical evidence of beer dates to circa 3500–3100 BCE. As almost any substance containing carbohydrates, namely sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization.

The starch source is steeped in water, along with certain enzymes, to produce a sugary wort which is then flavoured with herbs, fruit or most commonly hops. Yeast is then used to cause fermentation, which produces alcohol and other waste products from anaerobic respiration of the sugars.

The temperature of a beer has an influence on a drinker's experience. Colder temperatures allow fully attenuated beers such as pale lagers to be enjoyed for their crispness; while warmer temperatures allow the more rounded flavours of an ale or a stout to be perceived.

Beer is sometimes referred to as "liquid bread", and moderate consumption is associated with a decreased risk of cardiac disease, stroke and cognitive decline.