Beer in Egypt

A bottle of Luxor Weizen, a wheat beer from the Luxor brand brewed by Egybev, and a bottle of Sakara Gold
Stella, a lager brewed by Al Ahram Beverages Company

Beer in Egypt has long held a significant role, and its presence in the country is thought to date back to the Predynastic period. In ancient Egypt wine was preferred by the upper class, whereas beer was a staple for working class Egyptians and a central part of their diet.[1] Despite religious restrictions and conflicting views on alcohol after the Muslim conquest of Egypt the consumption of beer did not cease, and it still remains the most popular alcoholic beverage in the country by far, accounting for 54 percent of all alcohol consumption.[2]

History

The modern beer industry in Egypt was founded by Belgian businessmen in 1897, with the establishment of Crown Brewery in Alexandria and later the Pyramid Brewery in Cairo. Both breweries produced and sold a beer named Stella, each based on completely different recipes. In 1937 Heineken International became a major shareholder in both breweries. This acquisition coincided with growing nationalist sentiment and a political drive for increased native involvement in businesses, or Egyptianization. Under Heineken's ownership Pyramid Brewery took on the Arabized name Al Ahram Brewery.[3] In 1963 the companies were consolidated under the name Al Ahram Beverages Company, after being nationalized by the socialist government of Egyptian president Gamal Abdel Nasser. The Stella brand was unified under government ownership and continued to be mass-produced. In 1997 the government sold the company to Egyptian businessman Ahmad Zayat who restructured it and introduced a line of non-alcoholic beverages to the company's portfolio. It was acquired once again by Heineken International in 2002.[3]

Today the company produces a variety of local and international brands of beer, including Heineken, Desperados and the iconic Stella.[4] In 2012 the company made $300 million in profit from beer sales alone.[5] It is one of two major breweries in the country, the other being the Egyptian International Beverage Company (known as Egybev) owned by Wadi Group and Egyptian businessman Samih Sawiris.[6]

Local varieties

A beer type known as bouza (Egyptian Arabic: بوظة‎‎), based on barley and bread,[7] has been consumed in Egypt since beer first made its appearance in the country, possibly as early as the Predynastic era.[8] Despite sharing names with boza, an alcoholic beverage consumed in Turkey and the Balkans, it is not the same beverage. Bouza, and beer in general, was referred to as mizr in Egypt, and also keshkab, during the middle ages. The latter refers to bouza spiced with mint, lemon leaves, nigella, pepper or rue, historically consumed in the coastal provinces of Egypt.[9] The beverage is traditionally homebrewed, following a 5,000 year-old[10] method of preparation that closely resembles depictions of beer-brewing on ancient Egyptian murals. The alcohol content of bouza can reach up to 7%, depending on how long it's left to ferment.[11] It is often associated with the working class and is seen as an inexpensive alternative to commercial beer.[7]

See also

References

  1. ↑ Seawright, Caroline. "Ancient Egyptian Alcohol: Beer, Wine and the Festival of Drunkenness". The Keep. Retrieved 13 December 2016.
  2. ↑ Rios, Lorena. "Drinking Alcohol Is Always an Open Secret in Egypt". Munchies. Retrieved 13 December 2016.
  3. 1 2 Foda, Omar. "Egypt's beer industry toasts long history". Al-Monitor. Retrieved 13 December 2016.
  4. ↑ "Beers". Drinkies. Retrieved 13 December 2016.
  5. ↑ "Egypt foaming over beer sales". Ynetnews. Retrieved 13 December 2016.
  6. ↑ "About GoCheers". GoCheers. Retrieved 13 December 2016.
  7. 1 2 Jensen, Jon. "Poor of Cairo drown their sorrows in moonshine". jonjensen. Retrieved 14 December 2016.
  8. ↑ Caballero, Benjamin; Finglas, Paul; Toldrá, Fidel. Encyclopedia of Food and Health. Academic Press. p. 348.
  9. ↑ Lewicka, Paulina (2005). Restaurants, Inns and Taverns That Never Were: Some Reflections on Public Consumption in Medieval Cairo. JESHO. BRILL. p. 488.
  10. ↑ Ellix, Sandor. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2nd ed.). Chelsea Green Publishing. p. 248.
  11. ↑ Arendt, Elke. Cereal Grains for the Food and Beverage Industries. Woodhead Publishing. p. 341.
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