b'EDITORS MESSAGEILL DRINK TO THAT!At the basis of all of this is BARLEY.million tonnes in 2017) behind maize, rice The demand for barley (more than theand wheat. And of all the barley that is other grains) spread rapidly, so theproduced in the world, roughly 17 per-production increased and one inno- cent goes into beer brewing, varying a vation after another led man throughbit from region to region. The vast major-the first major era of civilization: Theity of barley production goes into feed for Agricultural Revolution, in which hunt- livestock.er-gatherers began settling. One couldMake no mistake: beer production easily argue that beer was, at least inis no small industry. The Brussels based part, responsible for the domesticationBrewers of Europe states that Europe of man which I find an amusing irony. has 9,500 breweries, spread out all over For making bread, barley isnt muchthe continent. As a whole, the sector is good, but it is perfect for making beer.creating a whopping 2.3 million jobs The success of barley comes from the factalong the chain, all the way from grain to that the seeds of this cereal contain a fer- glass. Often named the cradle of modern Marcel Bruins mentable carbohydrate and, when malted,brewing, Europe is home to an estimated forms the origin of beer. The brewing pro- 80 beer styles and 50,000 different beer cess starts by exposing the barley grainsbrands. Did you know that across Europe I n an attempt to make this editorialto moisture so that these germinate, con- there are 20 new breweries opening every less dry, I thought we could talk aboutverting the starches into sugars. Whenweek (Brewers of Europe)?beer for a change. Interesting enough,the sugar levels are just right, the grainsBut there is one caveat: drought we have been drinking beer for the pastare roasted, resulting in a malt for start- resistance. The hot and dry European 8000 (!) years and that makes beer one ofing the fermentation into beer. It is thensummer of 2018 resulted in an eight per the oldest drinks humans have produced.flavoured with hops, and brewing contin- cent lower yield compared to the aver-Archaeological findings indicate the firstues via slow fermentation. All the variousage of the previous five years. Barley is beers were brewed by the Sumerians.steps in the process provide an opportu- a fairly temperate crop, predominantly They started off by preparing a beernity for the brewer to create their owngrown in cooler regions like the North bread out of germinated barley seeds,variation of beer, resulting in hundreds ofCentral Europe. With rising temper-and then crumbling this bread intodifferent styles of the beverage that canatures, the negative effect on barley water. There, the damp grains fermentedbe found all over the world. In Europe,yield will increase and stable yields will with airborne yeasts, which causedthe most popular craft beer types are IPA,become more unpredictable. Once barley spontaneous fermentation leading to anseasonal, pale ale, amber ale, lager, wheat,becomes relatively scarce, more of it will inebriating pulp. The resulting beerbocks, and fruit beer. be funnelled to livestock, since beer is was rich in nutrients and consumed moreOther continents have used differ- technically a luxury good, leading to than water, and quickly became a dietaryent types of starchy plants for brewing,steep price hikes and corresponding staple of civilians and nobility alike. Theincluding maize (South America), soydecreases in global beer consumption. Sumerians called this liquid sikaru,(India and Persia), millet and sorghumAnd this is where science and plant which was finally boiled and mixed with(Africa) and rice (Far East). However,breeding come in. Earlier this year, sci-a few herbs, resulting in a drink free offor beer, barley is the number one choiceentists published the results of a five-year harmful bacteria.because the seeds germinate quicklystudy in which they managed to isolate The Sumerians then taught theand have a rich flavour after roasting.the specific gene responsible for drought Babylonians how to make beer, whoNonetheless, to accommodate people suf- resistance in barley HvMYB1. Without passed it on to the Egyptians, who toldfering from celiac disease, more and moreit, beer might soon be out of reach for the Greeks, then the Romans and whengluten-free beers are brewed, using othermillions on this planet. Long live science the English learned, the beer of thencereals, such as sorghum, rice, millet,and innovation!!began looking more like the beer of now,corn, buckwheat, oats and even agave to and also got its name: the English wordcreate gluten free beer. Marcel Bruinsbeer comes from the Latin bibereAmong the various grains, barley waseditorial director, European Seedmeaning, to drink. ranked fourth in quantity produced (149mbruins@issuesink.com4IEUROPEAN SEEDIEUROPEAN-SEED.COM'