Product overview

The origins of beer are not well known, but we do know that in Upper Egypt, the Egyptians consumed a fermented cereal-based beverage with a low alcohol content. The writings of the time tell us that this fermented beverage had the virtue of protecting against possible water-borne contaminants. Indeed, even a low alcohol content inhibited most pathogenic bacteria.

As far back as Antiquity, pagan peoples consumed cervoise which, given the technical means available at the time, was acidic, due to contamination by acetic or lactic bacteria. At the time, there was no possibility of cooling the drink to maintain satisfactory microbiological quality. Acidity was masked by the use of spices. It was a far cry from the beer we know today....