5000 year old beer recipe found by archaeologists

No information yet. Title is a bit misleading in that there appears to be only residue in the pots from which a recipe can be recreated as DFH has done with some of McGovern's finds (e.g., Midas Touch, etc.)

 

I agree. Very sour and cloudy! I wouldn't mind brewing a batch of beer without my conventional equipment. Maybe find some newer pottery, grain from a local grocery store opposed to the brew supply store then use the open fermentation to turn the wort in to "old school" grog....:-)

 

It could be good, why not give it a shot.

 

I will plan that brew this fall. Give my self time to brew a few more barrels this summer. I want to read more about the ancient Methods of brewing. I'll be brewing a SMaSH beer next, followed by a IPA & ALE, then hosting my friends extract beer. He's new to brewing so it will give me time to research while I supervise...:-)

 

Remember to malt your barley. The ancients likely did this accidentally by leaving stores open to elements like rain and then periods of drying.

 

Oh GREAT IDEA!!!! I'll make myself some screens for drying and get some shallow bins for germinating!!!!

 

If they don't name it Ancient Ale-ien and put a caracature of the wieird professor with the poofy hair on it, I ain't buying. What's his name? Giorgio or something.

 

Wonder if there are any beer reviews on cave walls? If there are, there are probably others who criticized those reviews; "Sand-forward indeed, was more yak-like..."

 

Probably, and there were also ancient people bragging about landing whalez in trades from far away lands.

 

'...says McGovern, who is known as the "Indiana Jones" of ancient fermented beverages.'

Want: This job...with business cards included.

 

I love me some ancient ales. Does anyone know of any documentaries on ancient beer/wine? Like how it was made, stylizations, etc.?

 

Unhopped wort (made from pilsner or pale ale malt) tastes like lightly sweetened oatmeal porridge to me, not at all unpleasant but pretty basic in flavor for a modern palate. Back then I imagine a slight sweetness would have been greatly appreciated (since refined sugar was hard to come by), and alot of cultures obviously maintained the production of a low alcohol fermented beverage up until modern times, so the flavor which these beverages provided was obviously widely appreciated.

 

Here's a short video about DFH and McGovern.

 

So true..... "Had coarse hair, and flies with every sip. Would recommend to a friend!!!"

 

Thank you sharing that video.... Makes me feel I can really make this " ancient" grog happen this fall!

 

Patrik, in the US there is a wort beverage called Malta that is sold. I have never drank Malta; it is apparently popular among Hispanics.

Cheers!

 

Here's another link you may find helpful: