5000 year old beer recipe found by archaeologists

Nice read...thanks for sharing.

The analyzation of beer-stone for ingredient formulation has come a long way in the past 20 years.

As an added bonus, I learned about Job's Tears.

 

I can almost hear Sam Calagione discussing the possibilities with his staff.

 

I hope another ancient ale gets made. I don't think any of them are great but they are interesting beers to try.

 

ISO: 5000yr old Liquid gold w/ Vanilla, coffee and cacao nibs

 

5000 years? NB "Ranger" tastes older than that...

 

from the NPR article: "

"For instance, the scientists found a pottery stove, which the ancient brewers would have heated to break down carbohydrates to sugar. And the brewery's underground location was important for both storing beer and controlling temperature — too much heat can destroy the enzymes responsible for that carb-to-sugar conversion, explains Patrick McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum in Philadelphia, who was not involved in the current research.

All indications are that ancient peoples, [including those at this Chinese dig site], applied the same principles and techniques as brewers do today," says McGovern, who is known as the "Indiana Jones" of ancient fermented beverages."

Interesting stuff, man. Beer is one of civilization's great enablers in so many ways.

 

I've heard the man talk about his work to a lay audience. Fascinating stuff. (The event also included a sampling of Kvasir from the first run of bottles. )

BTW, he's the "Dr. Pat" whose been involved with working out the recipes for the Ancient Ales series from Dogfish Head, where they take a shot at doing a modern recreation of some of the things he's found (e.g., Midas Touch is based on analysis of scrapings from pottery found in and around what is thought to be the tomb of King Midas). Fascinating stuff. I'd recommend looking at a copy of Uncorking the Past which covers both wine and beer.

 

I get to hear him next month, should an interesting talk.

 

Yes. Good speaker, interesting subject.

If you show up with a copy of one of his books, say Uncorking the Past (currently available used on Amazon for about $10), you may be able to get him to sign the title page.

 

He will be at the NHC err, now HomebrewCon in Baltimore, and speaking with Ken Schramm. He will be signing books at a scheduled time.

 

That's exactly what I thought too. And I guess why not? It would be fun to try to brew and drink.

 

Yeah, but did they have a nuclear powered hop turbine? Another win for western civilization.

 

It almost make you wonder if they tried sanitation, if there were dedicated "groups" in the village for beer research, if it was sour from open fermentation...... So many questions...:-) definitely a fun, quick read!!!

 

Considering that this was way before either germ theory or before anyone really knew what yeast was I would assume that sanitation was not a priority and it was probably open formented. I guess sours might have had hype for longer than we know.

 

On point post, but don't forget in-state brewer Lost Rhino:
http://blogs.scientificamerican.com/symbiartic/bone-dusters-paleo-ale-brewed-from-real-fossils/
http://www.lostrhino.com/bone-dusters-bull-amber-lager.html
http://www.beeradvocate.com/beer/profile/25818/131387/

Okay, not quite the same thing - but the commonality is "old" . Sam can re-create the recipie and Lost Rhino can use the "residue" .

 

If this is recreated and turns out anything like a sahti, I'll take a few cases.

Interesting to see evidence that cultivation of some grains was driven by beer production rather than hunger. Priorities straight indeed!

 

Just read this myself... I'd love to see how it would taste. I wonder if the tubers used to sweeten the mix would impart any other flavors. Personally I wouldn't like a vodka flavor in my beer.

 

If that interests you enough you might give this book a look:

http://www.amazon.com/Uncorking-Pas...1464715751&sr=1-1&keywords=uncorking+the+past

 

I may have missed this, but is this recipe going to be released?