VICTORIA – A beer was ahead of time, in front of football on television, larvae for propane and local pubs. The two archaeologists of the University of Vancouver Island rebuild this ancient flavor.
Prof. Marie Hopwood from the VIU Anthropology Department and Melissa Ayling, a fourth-year BA student, have prepared some of the ancient mesophotamine ingredients for Love Shack, a brewery for Qualicum Beach to create pasta flavors.
"We want to use beer as a tool to bridge the gaps of all these millennia and make older people more real to us today," Hopwood said.
As a result, there are two cooking beer-like historical beer-loving beers who think that it's possible to connect with old times:
• Midas Touch is made from old beans of camouflage and spelled and with the taste of Middle Eastern / Asian Asian spices of coriander and saffron.
• Odin's Eye is a dark ale with a taste of birch bark, cranberries, strawberries (now known for the much more attractive cranberry name) and two aromatic herbs known and used in Scandinavia and Northern Europe, meadowsweet and rman.
"We are not trying to create old drinks," said Ayling. "The ingredients we would use then, we take them and use them as some sort of a basic, kind of list of foods to create this delicious beer."
Hopwood said that research and the creation of two new beers is based on the work of American anthropologist Patrick McGovern. Known for his popular book, Ancient Brews: Rediscovered and Recreated, 2017, McGovern used a biomolecular analysis to collect ingredients from old drinking pots and bottles of clay and recreated beverages again.
But Hopwood, an expert on the ancient civilizations of Mesopotamia, has created some of his interesting nuggets about the ancient times of beating the beer.
For starters, beer, even an ancient beer, it contained enough alcohol, two to three percent by volume, to kill harmful bacteria that could digest fresh water. So for the ancients, beer was a healthy drink.
Unlike wine, beer needed less than a week for beer, fermentation and age. Its main ingredients, grains, are easier to cultivate than grapes. So it probably came before wine.
It was also originally cooked primarily at home, in women.
"Part of what she meant to be a good woman was a good brewery to provide a family with beer," Hopwood said.
We brew modern beer with hop. Seed horses provide a characteristic bitter beer taste, but they also act as a preservative, which allows the beer to be stored longer before ingestion.
Hopwood said that the old beer had no hops and that it was cooked in open containers, in open fire, fermented and consumed within a week, often from the same vessel.
"You drank it and you drank it," she said.
The stereotype, according to which beer of male drinks, is another modern creation, she said. Already in old times, women's beers not only cooked, but claimed for their saint that they were one of them.
Ninkasi was an old Sumerian goddess of beer. It was a deity for the fermentation process. Ninkasi was also a protector of women during childbirth.
"So, we often think of beer as a human drink," Hopwood said. "But the mysterious process that turns pale fluid into this excellent elixir has some very strong connections with women."
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