Chocolate and Beer


Chocolate and Beer

 

The link between the elaboration of chocolate and beer are so similar where not only for its individual history in different continents, specifically with beer in the Arab countries and Central America for chocolate, but also its use has several millennial for which it shows its particular commitment to the human being for its evolution and refinement, since they require a process of preparation and fermentation. The cocoa, on the other hand, was fermented using the pulp of the same for its process, but better results were obtained with beer using malt, yeast and hops.

 

In the Olmec, Mayan, Aztec civilizations and until now we have enjoyed chocolate for more than 3,000 years, according to new studies. Researchers assume that chocolate was discovered accidentally when the Central American civilizations that produced beer from the pulp of the cocoa pod found a new use for a byproduct of that process which we now know as chocolate.

 

Beer for its part goes back more than 5000 thousand years, drink fermented grains with intoxicating capacity, this was in the oldest cradle of human civilization, south of ancient Mesopotamia, at the crossing of the Tigris and Euphrates rivers, where the Sumerians lived.

 

Its processing begins with grains, usually barley (although sometimes wheat, rye or other similar grains). The grains are harvested and processed through a heating, drying and cracking process. The main objective of malting is to isolate the enzymes necessary for brewing.