Das Smithsonian Magazine hat einen ziemlich interessanten Artikel über Dogfish Head Brauerei in Delaware, die zusammen mit dem Archäologen Patrick McGovern, einem Experten für antike vergorene Getränke aka Alk, ein antikes Bier-Rezept aus dem alten Ägypten nachbraut, das auf noch älteren Rezepten aufbaut, die teilweise bis zu 18.000 Jahre alt sind.
“Dr. Pat,” as he’s known at Dogfish Head, is the world’s foremost expert on ancient fermented beverages, and he cracks long-forgotten recipes with chemistry, scouring ancient kegs and bottles for residue samples to scrutinize in the lab. He has identified the world’s oldest known barley beer (from Iran’s Zagros Mountains, dating to 3400 B.C.), the oldest grape wine (also from the Zagros, circa 5400 B.C.) and the earliest known booze of any kind, a Neolithic grog from China’s Yellow River Valley brewed some 9,000 years ago. […] “It’s called experimental archaeology,” McGovern explains.
To devise this latest Egyptian drink, the archaeologist and the brewer toured acres of spice stalls at the Khan el-Khalili, Cairo’s oldest and largest market, handpicking ingredients amid the squawks of soon-to-be decapitated chickens and under the surveillance of cameras for “Brew Masters,” a Discovery Channel reality show about Calagione’s business.
The ancients were liable to spike their drinks with all sorts of unpredictable stuff—olive oil, bog myrtle, cheese, meadowsweet, mugwort, carrot, not to mention hallucinogens like hemp and poppy. But Calagione and McGovern based their Egyptian selections on the archaeologist’s work with the tomb of the Pharaoh Scorpion I, where a curious combination of savory, thyme and coriander showed up in the residues of libations interred with the monarch in 3150 B.C. (They decided the za’atar spice medley, which frequently includes all those herbs, plus oregano and several others, was a current-day substitute.) Other guidelines came from the even more ancient Wadi Kubbaniya, an 18,000-year-old site in Upper Egypt where starch-dusted stones, probably used for grinding sorghum or bulrush, were found with the remains of doum-palm fruit and chamomile. It’s difficult to confirm, but “it’s very likely they were making beer there,” McGovern says. […]
As the beer boils during lunch break, McGovern sidles up to the brewery’s well-appointed bar and pours a tall, frosty Midas Touch for himself, spurning the Cokes nursed by the other brewers. He’s fond of citing the role of beer in ancient workplaces. “For the pyramids, each worker got a daily ration of four to five liters,” he says loudly, perhaps for Calagione’s benefit. “It was a source of nutrition, refreshment and reward for all the hard work. It was beer for pay. You would have had a rebellion on your hands if they’d run out. The pyramids might not have been built if there hadn’t been enough beer.”