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Dude, I think it's great you just discovered BA, but you don't have to mention it in every post. And the OP already clarified what kind of drink they were discussing.
You are, of course, correct. I apologize for my brain fart. Initially the naturally occurring yeast from the air was used, and it wasn't until later that brewmasters realized they could get more consistent results by adding cultured yeast. Today we say the beer basics are water, malt, yeast and hops.
Also interesting, at the beginning hops were not added for flavor, but as a preservative, to help retard spoilage. And brewing was suspended during the warmer summer months, when the wild yeasts and higher temperatures could lead to spoiled beer. This is why the spring brews tended to have higher alcohol and more hops, to help them last in the cellars over the summer.
Can we say "retard"?
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