Beer is one if the oldest of fermented products. At least it is the oldest mass produced fermented beverage. The quantities made in ancient Egypt are amazing.
Beer was, is and likely will continue to be popular because it is full of carbohydrates. It is a rich source of energy. Energy and liver damage.
In historical terms a safe, rich source of carbohydrates was desirable. So much so it could be used as a form of currency.
Beer was part of the pay given ancient Egyptian pyramid builders. Well those not enslaved.
Knowing that much is pointless trivia. This is where archaeological evidence is useful.
The remains of brewing facilities from ancient Egypt tell us a lot about how they made beer. This in combination with murals, paintings, models, artefacts and more we know a fair amount about ancient beer.
One thing that make sit different from modern beer is the absence of hops. Admittedly these would not be used for over a thousand years so no surprise. What was used instead is just about everything.
Sometimes including psycho-actives, hallucinogenics and other narcotics. This could be partly explained by the use in religious and cultural festivities. After all everything is better with drugs or at least it was in ancient Egypt.
Relevant links:
Ancient Recipe: Egyptian Beer (Egypt, ca. 5000 BCE)
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As part of the Pleasant vices series, food historian Tasha Marks invited brewers Michaela Charles and Susan Boyle to help her recreate a 5,000-year-old beer.
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Revealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry
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How To Brew Ancient Egyptian Beer
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