Editing Beer (section)

=== Non-barley beers ===

{{See also|Category:Types of beer}}

Around the world, many traditional and ancient starch-based drinks are classed as beer. In Africa, there are ethnic beers made from [[sorghum]] or [[millet]], such as [[Oshikundu]]<ref>{{cite web |url=http://epress.lib.uts.edu.au/dspace/bitstream/2100/268/5/05Section3toBib.pdf |title=Recuperation |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20081002104412/http://epress.lib.uts.edu.au/dspace/bitstream/2100/268/5/05Section3toBib.pdf |archive-date=2 October 2008 |url-status=live}}</ref> in Namibia and [[Tella]] in Ethiopia.<ref>{{cite web |url=http://ethnomed.org/ethnomed/cultures/ethiop/ethiop_foods.html |title=Traditional Foods of the Central Ethiopian Highlands |publisher=Ethnomed.org |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20080411224116/http://ethnomed.org/ethnomed/cultures/ethiop/ethiop_foods.html|archive-date=11 April 2008 |url-status=dead}}</ref> [[Kyrgyzstan]] also has a beer made from millet; it is a low alcohol, somewhat porridge-like drink called "Bozo".<ref>{{cite book |last1=Surina |first1=Asele |last2=Mack |first2=Glenn Randall |title=Food culture in Russia and Central Asia |url=https://books.google.com/books?id=j7MTx_zcIR0C&q=Kyrgyzstan+bozo&pg=PA101 |year=2005 |publisher=Greenwood Press |location=Westport, Connecticut |isbn=978-0-313-32773-5 |page=101}}</ref> [[Bhutan]], Nepal, [[Tibet]] and [[Sikkim]] also use millet in [[Chhaang]], a popular semi-fermented rice/millet drink in the eastern [[Himalaya]]s.<ref>{{cite web|url=http://www.trek2himalaya.com/nepal/research_culture_tourism.php |title=Research & Culture, Kathmandu rich in Culture, Machchhendranath Temple, Akash Bhairav Temple, Hanumandhoka Durbar Square, Temple of Kumari Ghar, Jaishi Dewal, Martyr's Memorial (Sahid) Gate, Singha Durbar |publisher=Trek2himalaya.com |access-date=28 September 2008 |archive-url=https://web.archive.org/web/20081013021707/http://www.trek2himalaya.com/nepal/research_culture_tourism.php |archive-date=13 October 2008 |url-status=dead}}</ref> 

The [[Andes]] in South America has [[Chicha]], made from germinated maize (corn); while the [[indigenous peoples in Brazil]] have [[Cauim]], a traditional drink made since pre-Columbian times by chewing [[manioc]] so that an enzyme ([[amylase]]) present in human saliva can break down the starch into fermentable sugars;<ref>[https://books.google.com/books?id=5GPthV9MyccC&dq=Cauim+chewed&pg=PA143 Books.google.co.uk], Lewin Louis and Louis Levin, ''Phantastica: A Classic Survey on the Use and Abuse of Mind-Altering Plants'', Inner Traditions / Bear & Company (1998), {{ISBN|0-89281-783-6}}</ref> this is similar to [[Masato (beverage)|Masato]] in [[Peru]].<ref>{{cite book |title=The Anthropological Review|url=https://archive.org/details/anthropological01londgoog |page=[https://archive.org/details/anthropological01londgoog/page/n48 41] |quote=Masato yuca |year=1863 |publisher=[[Trübner & Co|Trübner]] |author=Anthropological Society of London}}</ref>

[[Beer from bread|Beers made from bread]], among the earliest forms of the drink, are [[Sahti]] in Finland, [[Kvass]] in Russia and [[Ukraine]], and [[Bouza (beer)|Bouza]] in Sudan. 4000 years ago fermented bread was used in Mesopotamia. [[Food waste]] activists got inspired by these ancient recipes and use leftover bread to replace a third of the malted barley that would otherwise be used for brewing their craft ale.<ref>{{Cite news |first1=Oli |last1=Bloor |first2=Ed |last2=Scott-Clarke |first3=Katy |last3=Scott |date=18 December 2017 |title=The brewery that turns bread into beer |url=https://www.cnn.com/2017/11/14/world/toast-ale/index.html |access-date=19 November 2020 |work=[[CNN]]}}</ref>