Barley, a member of the grass family, was one of the first domesticated grains in the Fertile Crescent and drinks made from it range from thin herbal teas and beers to thicker drinkable puddings and gruels.
Barley has been used as a source of fermentable material for beer for thousands of years and whiskey for hundreds of years. Barley beer was probably one of the first alcoholic drinks developed by Neolithic humans. More recently, it has been used as a component of various health foods and drinks.
In 2016, barley was ranked fourth among grains in quantity produced (141 million tonnes) behind maize, rice, and wheat.
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Transcription
Barley-based drinks
Traditional drinks
- Barley milk
- Barley water
- Barley wine
- Beer
- Café de cebada
- Caffè d'orzo (Coffee of Barley)
- Emoliente
- Malt drink
- Malt liquor
- Malt whisky
- Malta (soft drink)
- Malted milk
- Pinol
- Roasted barley tea
- Talbina
Commercial products
- Amul Pro
- Barleycup
- Canvas Barley Milk
- Caro
- Horlicks
- Inka
- Milo
- Ovaltine
- Pero
- RoBarr roasted barley
- Robinsons barley water
- Supermalt
See also
References
External links
Media related to Barley beverages at Wikimedia Commons
| History |  | |
|---|---|---|
| Types of barley |
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| Agronomy | ||
| Trade | ||
| Parts of the plant | ||
| Basic preparations | ||
| As an ingredient | ||
| Associated human diseases | ||
| Related concepts | ||
This page was last edited on 14 June 2024, at 16:54