{"id":16560,"date":"2025-12-01T10:22:34","date_gmt":"2025-12-01T10:22:34","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=16560"},"modified":"2026-01-07T11:34:50","modified_gmt":"2026-01-07T11:34:50","slug":"das-bier","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/das-bier\/","title":{"rendered":"Das Bier"},"content":{"rendered":"\n

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n

Seit der Antike sind Griechenland und die griechische Welt eng verbunden mit Reben und mit Wein, einem alkoholischen Getr\u00e4nk, dessen Wurzeln in der \u00c4g\u00e4isregion bis ins 5. Jahrtausend v. Chr. zur\u00fcckreichen, wie arch\u00e4obotanische Daten belegen. Auch Bier ist ein alkoholisches Getr\u00e4nk mit Wurzeln in pr\u00e4historischer Zeit f\u00fcr viele V\u00f6lker im Mittelmeerraum und im Nahen Osten, wie beispielsweise f\u00fcr die \u00c4gypter und die Sumerer. Diese weit verbreitete Ansicht zur Verbindung zwischen Wein und der griechischen Kultur wird sowohl durch arch\u00e4ologische als auch durch antike Texte unterst\u00fctzt. Wein wird bereits in den in Linear-B-Schrift verfassten Tafeln der mykenischen Pal\u00e4ste erw\u00e4hnt, wie auch Dionysos, der Gott der Rebe und des Weines. Gleicherma\u00dfen gibt es bei den Sumerern zahlreiche Hinweise auf eine Vielfalt an Biersorten und ihre Zutaten, sowie auf Ninkasi, die G\u00f6ttin des Bieres und des Brauens.<\/p>\n\n\n\n

\"\u0391\u03c0\u03b1\u03bd\u03b8\u03c1\u03b1\u03ba\u03c9\u03bc\u03ad\u03bd\u03b7<\/figure>
\n

Abbildung 1. Verkohlter Malz aus Argissa in Thessalien aus der ersten H\u00e4lfte des 2. Jahrhunderts v. Chr. Foto aus Valamoti, S. M. 2023, Plant Foods of Greece: A Culinary Journey to the Neolithic and the Bronze Ages. University of Alabama Press.<\/p>\n<\/div><\/div>\n\n\n\n

Angesichts der Tatsache, dass die Welt des antiken Griechenlands von V\u00f6lkern umgeben war, die Bier kannten und systematisch konsumierten, ist es nicht verwunderlich, dass auch antike griechische Texte Hinweise auf Bier enthalten. So finden wir Hinweise auf Bier unter verschiedenen antiken Begriffen wie Vrytos<\/em> oder Krithinos Oinos<\/em>, also Gerstenwein. Hinweise auf Bier finden sich auch im Werk Anabasis<\/em> des antiken Historikers Xenophon (5.\u20134. Jahrhundert v. Chr.) sowie in einer Passage des Aristoteles (4. Jahrhundert v. Chr.), die wichtigste Quelle f\u00fcr antike Hinweise auf Bier ist aber Athen\u00e4us (2.\u20133. Jahrhundert n. Chr.) und sein Werk Deipnosophistai. Der antike Lyriker Archilochos erw\u00e4hnt zudem, dass die Thraker und Phryger Bier tranken. Auch finden sich Hinweise auf Bier in den Versen von \u00c4schylus (6.\u20135. Jahrhundert v. Chr.) und Sophokles (5. Jahrhundert v. Chr.). Bier wird auch schon in der antiken griechischen Literatur mit den \u00c4gyptern in Verbindung gebracht, wie etwa im Werk des Hekataios von Milet (6.\u20135. Jahrhundert v. Chr.) hervorgeht, der erw\u00e4hnt, dass die \u00c4gypter Gerste mahlten, um ein Getr\u00e4nk herzustellen, und Herodot, ein Historiker des 5. Jahrhunderts v. Chr., erw\u00e4hnt den Genuss von Gerstenwein durch die \u00c4gypter.<\/p>\n\n\n\n

\n

Abbildung 2. Mit Feuchtigkeit gekeimte Gerstenk\u00f6rner. Bei der Herstellung von Malz, einer erforderlichen Zutat bei der Bierherstellung, keimt der Samen etwa 7 Tage lang. Anschlie\u00dfend wird der Keimungsprozess durch W\u00e4rmebehandlung unterbrochen. Foto: S. M. Valamoti, 2021.<\/p>\n<\/div>

\"\u03a3\u03c0\u03cc\u03c1\u03bf\u03b9<\/figure><\/div>\n\n\n\n

Getreidesamen, die Grundzutat von Bier, sind seit dem 7. Jahrtausend in arch\u00e4ologischen Funden in Griechenland reichlich vorhanden. Allerdings gab es bis vor Kurzem keine Hinweise darauf, dass aus diesen Samen auch Bier hergestellt wurde, so lag das Hauptaugenmerk hier stets auf Wein, f\u00fcr den zahlreiche arch\u00e4ologische \u00dcberreste vorliegen. Im Jahr 2018 wurden jedoch wichtige Funde aus Archontiko bei Giannitsa und aus Argissa in Thessalien ver\u00f6ffentlicht, in denen sich verkohlter Malz fand, also gekeimte Getreidek\u00f6rner, die erste und wichtigste Zutat f\u00fcr die Bierherstellung. Diese Funde stammen aus der ersten H\u00e4lfte des 2. Jahrtausends v. Chr. und neben speziellen Konstruktionen und zahlreichen Keramikbechern aus diesen Gebieten stellen sie einen unwiderlegbaren Beweis f\u00fcr das Brauwesen in der Bronzezeit in Griechenland dar. Wenngleich diese Funde selten sind, belegen sie eine gr\u00f6\u00dfere Vielfalt an alkoholischen Getr\u00e4nken im pr\u00e4historischen Griechenland, als noch vor Kurzem angenommen wurde.<\/p>\n\n\n\n

Heute finden sich in Griechenland zahlreiche lokale Mikrobrauereien, die eine gastronomische Vielfalt und hochwertige Biere in einer Vielzahl von Geschmacksrichtungen und Aromen anbieten. Auch auf Inseln wie Tinos, Santorin und Eub\u00f6a in der \u00c4g\u00e4is oder Korfu im Ionischen Meer, aber auch in Regionen des griechischen Festlands wie Makedonien, Thessalien und dem Peloponnes findet sich eine beeindruckende Vielfalt an Biersorten. Dieses Getr\u00e4nk, das traditionell mit anderen Regionen Europas und des Mittelmeerraums in Verbindung gebracht worden ist, hat in Griechenland eine lange Tradition, wenn auch Inspiration und Rezept f\u00fcr dieses pr\u00e4historische Bier m\u00f6glicherweise von V\u00f6lkern des \u00f6stlichen Mittelmeerraums stammen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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