egyptianways:

Beer in Ancient Egypt

In Ancient Egypt, beer was a primary source of nutrition, and it was consumed daily. It was such an important part of the Egyptian diet that it was even used as currency. Like most modern African beers, but unlike European ones, it was very cloudy with plenty of solids and highly nutritious, quite reminiscent of gruel. It was an important source of protein, vitamins, and minerals and was so valuable that beer jars were often used as a measurement of value and were also used in medicine. Little is known about specific types of beer, but there is mention of, for example, sweet beer.

Globular-based vessels with a narrow neck that were used to store fermented beer from pre-dynastic times have been found at Hierakonpolis and Abydos with emmer wheat residue that shows signs of gentle heating from below. Though not conclusive evidence of early beer brewing, it is an indication that this might have been what they were used for. Archeological evidence shows that beer was made by first baking “beer bread”, a type of well-leavened, lightly baked bread that did not kill the yeast, which was then crumbled over a sieve, washed with water in a vat and left to ferment. There are claims of dates or malts having been used, but the evidence is not concrete.

Microscopy of beer residue points to a different method of brewing where bread was not used as an ingredient. One batch of grain was sprouted, which produced enzymes. The next batch was cooked in water, dispersing the starch and then the 2 batches were mixed. The enzymes began to consume the starch to produce sugar. The resulting mix was sieved to remove chaff, and yeast (and probably lactic acid) was then added to begin a fermentation process that produced alcohol. This method of brewing is still used in parts of non-industrialized Africa. Most beers were made of barley and only a few of emmer wheat, but so far no evidence of flavoring has been found.