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'''Kasiri''' (also known as "kaschiri" and "cassava beer") is an [[alcoholic beverage]] made from [[cassava]] by [[Amerindian]]s in [[Suriname]] and [[Guyana]]. The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In [[Brazil]], the cassava roots are chewed and expectorated, a process which starts fermentation.<ref>{{cite book | last = Hornsey | first = Ian S. | title = A History of Beer and Brewing | publisher = Royal Society of Chemistry | location = Cambridge, UK | |
'''Kasiri''' (also known as "kaschiri" and "cassava beer") is an [[alcoholic beverage]] made from [[cassava]] by [[Amerindian]]s in [[Suriname]] and [[Guyana]]. The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In [[Brazil]], the cassava roots are chewed and expectorated, a process which starts fermentation.<ref>{{cite book | last = Hornsey | first = Ian S. | title = A History of Beer and Brewing | publisher = Royal Society of Chemistry | location = Cambridge, UK | year = 2003 | pages = 26–28 |url = http://books.google.com/books?id=QqnvNsgas20C&pg=PA27&lpg=PA27&dq=cassava+beer&source=bl&ots=b5aSjQ-PAH&sig=hKpS3mshk-TVQKfQbI99f3-Zf9I&hl=en&ei=y8dmTbyYHYzAtgevmMXmAw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CB8Q6AEwAjgU#v=onepage&q=cassava%20beer&f=false| isbn = 0854046305}}</ref><ref>''Cassava'' USDA plant guide http://plants.usda.gov/plantguide/doc/cs_maes.doc</ref><ref>"Their staple food is cassava, from which they make cassava bread and brew kasiri, 'cassava beer'." ''Tribal cures for modern ailments'' By Manon van Vark in Surinam 28 August, 1999 BBC News http://news.bbc.co.uk/2/hi/americas/431829.stm</ref><ref name="tropilab">http://www.tropilab.com/manihot-esc.html</ref> |
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The juice can also be boiled until it becomes a dark viscous syrup called kasripo (casareep).<ref name="tropilab" /> This syrup has [[antiseptic]] properties and is used for flavoring.<ref name="tropilab" /> |
The juice can also be boiled until it becomes a dark viscous syrup called kasripo (casareep).<ref name="tropilab" /> This syrup has [[antiseptic]] properties and is used for flavoring.<ref name="tropilab" /> |
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Revision as of 00:17, 27 March 2011
Kasiri (also known as "kaschiri" and "cassava beer") is an alcoholic beverage made from cassava by Amerindians in Suriname and Guyana. The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In Brazil, the cassava roots are chewed and expectorated, a process which starts fermentation.[1][2][3][4]
The juice can also be boiled until it becomes a dark viscous syrup called kasripo (casareep).[4] This syrup has antiseptic properties and is used for flavoring.[4]
References
- ^ Hornsey, Ian S. (2003). A History of Beer and Brewing. Cambridge, UK: Royal Society of Chemistry. pp. 26–28. ISBN 0854046305.
- ^ Cassava USDA plant guide http://plants.usda.gov/plantguide/doc/cs_maes.doc
- ^ "Their staple food is cassava, from which they make cassava bread and brew kasiri, 'cassava beer'." Tribal cures for modern ailments By Manon van Vark in Surinam 28 August, 1999 BBC News http://news.bbc.co.uk/2/hi/americas/431829.stm
- ^ a b c http://www.tropilab.com/manihot-esc.html
See also
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