Discussion in 'Beer News & Releases' started by BlueRogue, Apr 13, 2013.
Hopefully they are able to distribute it outside of Finland and Sweden (where they are currently distributing).
"Bottles of found beer were still drinkable after being preserved by cool temperatures, pressure from the sea, and total darkness."
I want to see that review
ISO: 200 yr. old sea floor aged grog.
How exactly can you "replicate" a beer if "...the analysis was not able to determine if the beer was made solely of barley malt or whether it also contained other grains such as wheat."
Not mentioned anywhere in the article (that I can find, anyway), but it can probably be assumed they've been able to culture the yeast? That has been done before with other such "found" bottles from shipwrecks, the most notable commercially-available brand being UK's Flag Porter.
From what I've read there were no redeemable yeast cells in the bottle so it wont have the same yeast strain.
So, they don't have the yeast, nor even know the basic ingredients? Kinda hard to "recreate" a 200 year old beer under those circumstances...
This is what they say:
They've found remains of malt and hops, obviously, but whether they can pinpoint the type/types of malt and hops used I don't know. Either they can't, or they're not sharing that information with the media for whatever reason.
This is a pretty old thread I see, but came across this article which is an update to the OP's post. Looks like they have recreated this beer into two separate versions. Pretty cool and crazy stuff.
in before iso's
really though, super fascinating stuff!
Interesting, I'd try one...what the hell !!
I'd try it too. I'm intrigued.
Eventually I'm sure some brewery will take a crack at recreating beers like this. Cough..Dogfish Head...cough
After a certain age a beer is pure novelty. I'd still try it.
I tried one and didn't like it. Then when I found out how rare it was, the taste changed and it was way better.
Probably too new. The molecular archaeologist whose work motivates DFH and collaborates with them in doing the analytic work on which they base their "reconstructions" is generally interested in stuff from way more than only 200 years ago.
They still seem to have a propensity for recreating forgotten styles, that's more what I was mentioning. I understand that they focus on "ancient ales", but who's to say they won't branch out. I love the ancient ales they have made and honestly would like to see them recreate something like a this beer from 200 years ago.
...talk about oldest beer in your fridge.WOW. It would also be cool to replicate the bottle!
I actually live in Åland and i can say this beer tastes like sour white wine. Stay away from it.
I love this quote:
"In the paper, the authors describe the beer as smelling "of autolyzed yeast, dimethyl sulfide, Bakelite, burnt rubber, over-ripe cheese, and goat, with phenolic and sulfury notes." Yum."
I can say that goat is officially a flavor note I've never used in a review.
What other ancient beers have been brought back to life using ancient yeast? Is it reasonable to think that an old bottle really has viable yeast suitable for brewing in it? I'm wondering if it's a marketing gimmick. I haven't heard much about Fossil Fuels Brewing lately.
Not as good as the 201 yr old sea floor grog.
The 1809 release was so much better.
But, then, you don't live in Finland...
It's always interesting to me to see these attempts at recreating what ancient peoples used to enjoy, the beer was consumed more because it was cleaner than the water, lol. All attempts obviously won't always come out amazing or even palatable but it's just interesting to read about it.
What about Dogfish Heads Midas Touch, wasn't that based on the same idea? Except much older?
Sorry, Dog, wrote before I read
That one was re-created by using information gathered from analysis of dried residue on the inside of a drinking vessel, etc.
The Chateau Jiahu is a closer match in the sense that the container was still sealed and had liquid inside of it.
But both were much much older.