Corn beer

The beer is a fermented drink regarded as liquid bread its chemical composition and nutritional value (B vitamins, essential amino acids and calcium) and by the method of its preparation.

In pre-Columbian civilizations in the Americas, corn was used instead of barley and, without knowing it, added their own enzyme to break down the starch by first chewing the corn before placing it in the fermentation tank. The saliva from their mouths served as the enzyme in the process of starch conversion to sugar and gave their beer its improved and distinct flavor.

By the time that the New World was invaded by Europeans, beer was already present. Columbus drank corn beer offered to him by Native American Indians. In 1796 John Boston created a corn beer, the first fermented alcohol beverage made at Sydney, Australia.

The manufacturing processes of maize beer essentially involve treatment of grains, malting or germination, mashing or extraction with water, filtration and fermentation. Germination process is halted at desired malt quality, green brown malt is converted to stable, storable product, colour and flavor are developed, enzymes are stabilized and preserved, and unwanted flavours are removed.

Corn beer showed that the beer is as good as the commercial beers. It was found that the production cost of beer reduces by 10% when changing the barley malt by corn malt.
Corn beer