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| | [No title] (Site not responding. Last check: 2007-10-16) |
 | | However, one difference in yeast cultivation is that in the ancient Egyptian beer, the yeast was activated with grapes or raisins and date juice, and cultivated using bread. |
 | | The beer contained very little carbonation and thus had no froth, and because it was lactic fermented, it had a much higher lactic acid content than contemporary beers. |
 | | The lactic acid gives the beer a moderately bitter flavor and good body, and it is believed that the beer of that time, when hops were not used, had a flavor balance resembling that of white wine. |
| www.kirin.co.jp /english/ir/news_release020802.html (663 words) |
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