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Historically beer was developed by the ancient Elamite, Egyptian and Sumerian peoples. The oldest evidences of beer production date back to around IV millennium BC. C. were found in Godin Tepe, in the old Elam (present-day Iran

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Alumnos
Ximena Dávila Villacobos, Gizella Citlali Herrera Mendieta, Angie Isabella García González, Diego Cervantes Soto, Jesús Oswaldo Roberto Rivera Hernández

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Beer
Barley is a grain used to make beer.Alcoholic beverage of bitter taste and yellowish color, more or less dark, which is obtained by fermenting the barley and aromatized with hops.

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The beer is ready. It is packaged in different formats for consumption and is made available to the Cervecistas so that they only have to worry about opening, serving and enjoying.

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The resulting liquid is kept for a while in a maturing tank, where it rests in cold so that the flavor and aromas obtained during the process stabilize and the final product maintains the desired character.

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The result passes to the fermentor, where the yeast is added. Its enzymes transform the sugars of must into alcohol and mark the profile of the beer. If the fermentation takes place at high temperature, it will result in a Ale-type or 'high-fermentation' beer, whereas if it is produced at a low temperature, we will obtain a Lager-type beer or 'low fermentation'.

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The must is boiled in order to eliminate bacteria that may have appeared during the process, and it is at this moment when the hops are added, an ingredient that will provide the desired aroma and bitterness. The duration of the cooking process depends on each recipe, but it usually lasts a few hours.

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The cereal is milled and mixed with water at a suitable temperature to extract the sugar from the grain and obtain a sweet must. Water is the main ingredient with more than 90% of the product, so the duration and temperature during the process will greatly influence the type of final beer and its 'drinkability' or pleasant consumption.

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Cereal grains, usually wheat or barley, although they can be used of any kind, are immersed in water so that they begin to germinate and dry with warm air soon after. Depending on the degree of toasting we will get lighter or darker malts, which will bring the color of the beer.