While the basics of brewing beer have always been the same throughout history, re-brewing brings out the bold flavors of ancient beers centuries before the use of hops, while also imparting Gain useful lessons for brewers today.
Starting in 2016, Mr. Rupp has overseen Avery Brewing’s Ales of Antiquity line, spanning both time and geography. One of the ancient world’s brew recipes, called Nestor’s Cup, is based on a recipe from around 1600-1100 BC and includes barley, Einkorn wheat, acorn powder, and figs. and elderberries. Mr. Rupp also recreated a 900-year-old South American corn beer called “chicha,” which almost got him fired because of the unique element of the fermentation process, which was the use of created saliva. out by chewing corn.
While modern beer production relies almost exclusively on closed steel fermentation vessels, ancient brewers used open vessels – typically large ceramic vessels with open lids that allowed the Wild airborne yeasts enter.
Another important pioneer is Mr. Patrick McGovern, a professor at the Penn Museum of the University of Pennsylvania (USA) and often called the “Indiana Jones of ancient beer” by brewers. In the early 1990s, Mr. McGovern analyzed yellow residue found in bronze drinking vessels in an ancient Turkish tomb dating back 2,700 years and believed it could be the King’s tomb. Legendary Midas.
The drink used at this person’s funeral turned out to be barley beer mixed with honey and grape wine and including spices such as saffron. Inspired, Mr. McGovern teamed up with American brewer Dogfish Head in 1999 to create a popular beer called Midas Touch. He then went on to collaborate with Dogfish to create a diverse line of ancient beers, most recently the 2022 Tree Thieves beer. This is an ancient Celtic style beer called “gruit,” which uses botanicals. as a flavoring to reflect the ancient brewing process before hops were used. “It has the bitter taste of mugwort seeds and carrots,” Mr. McGovern explains.
Ms. Charles believes that those who have gone before in the field of beer production have left behind valuable lessons. “I think working with ancient terracotta vessels and grains will be a process used in the future,” she said. Meanwhile, Mr. Rupp is planning his next discoveries. “I am researching how to brew beer with brackish water, which may have been used to make beer in Roman Britain.”
Humanity’s love of beer may go back further than we think: in 2018, fermented grains were discovered on a 13,000-year-old stone mortar in a cave in northern Israel – ancient evidence about brewing beer to date.
Quynh Nga (according to bbc.com, April 26, 2024)
