Drink produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world's most widely consumed alcoholic drink, and is the third-most popular drink overall, after water and tea. It is said to have been discovered by goddess Ninkasi around 5300 BCE, when
Barley The preparatory "kykeon" or mixed drink of the initiates, prepared from barley and herbs, referred in the Homeric hymn to Demeter, whose name some scholars believe meant "Barley-mother". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's "Natural History" (xviii.72). This produces malt that soon ferments and becomes slightly alcoholic. Pliny also noted barley was a special food of gladiators known as "hordearii", "barley-eaters". However, by Roman times, he added that wheat had replaced barley as a staple. Tibetan barley has been a staple food in Tibetan cuisine since