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How Beer Brewed 5,000 Years Ago In China Tastes Today (thestreet.com)
schwit1 quotes The South China Morning Post: Stanford University students have recreated a Chinese beer using a recipe that dates back 5,000 years. The beer "looked like porridge and tasted sweeter and fruitier than the clear, bitter beers of today," said Li Liu, a professor in Chinese archaeology, was quoted by the university as saying. Last spring, Liu and her team of researchers were carrying out excavation work at the Mijiaya site in Shaanxi province and found two pits containing remnants of pottery used to make beer, including funnels, pots and amphorae. The pits dated to between 3400BC and 2900BC, in the late Yangshao era. They found a yellowish residue on the remains of the items, including traces of yam, lily root and barley...Liu taught her students to recreate the recipe as part of her archaeology course.
One student following a second ancient beer recipe created a beverage that "smelled like funky cheese."
One student following a second ancient beer recipe created a beverage that "smelled like funky cheese."
I'm not buying it.
Beer in ancient times was often a way of preserving calories (due to the alcohol) and a means of sustenance, as opposed to today when it is primarily a way to get goofy at NASCAR events.
see?
Coming up later - Niiggers have shootout after arguing over Remy Martin VSOP
I wanted to read about somebody finding 5,000 years old beer, but instead it's just a fucking recipe. As always, the headline BLATANTLY LIES. So sick of this shit.
I have made a lot of beer, and every batch smelled like funky cheese or worse for the first few days or even weeks. That is normal. And as the alcohol is developing, you can drink it and get a buzz. I guess that the ancient chineese, and egyptians, and sumerians, and all other beer drinking civilizations found like me that it pays to be patient.
Paai
Before that beers were all very sweet.
... used to be a thing.
> Ota also recreated another beer by using a vegetable root called manioc, which required chewing and spitting out manioc before boiling and fermenting the mixture. The end result smelled like funky cheese and Ota herself had no desire to check how it tasted, the university quoted her as saying.
also
https://en.wikipedia.org/wiki/Chicha#Preparation
https://en.wikipedia.org/wiki/Kuchikamizake
I thought this was the most interesting thing from the whole article:
The research team was surprised to find barley in the ancient Chinese beer as barley had not become a staple crop for another 3,000 years.
Think about someone making beer but the ingredients not really catching on in a big way for three thousand years!
Or maybe the estimate of when barley because a staple crop is way off.
"There is more worth loving than we have strength to love." - Brian Jay Stanley
Shouldn't you be a food chemist to 'recreate' a recipe from a 5000-year old sample?
If it was brewed 5,000 years ago, I can't imagine it'd still be any good by now.
File under 'M' for 'Manic ranting'
The odds that the absurd methods they used to recreate the recipe have anything to do with how beer tasted 5000 years ago is exactly the same as the odds that anything else in a history book about people 5000 is remotely realistic. Exactly Zero.
Gotta love history. Make the whole thing up and pretend it's real.
Seriously. How stupid you people are!! I love to read stupid things like this to remind me how superior I am to the rest of the world. Clueless morons.
There were humans 5,000 years ago? And they ate CARBS too? #falsenews
Of course, tasting better than Buttwiper (or most American mass-produced beer) isn't that tough.
Although US beer is getting better - all you young 'uns don't remember that 30 years ago Bud or Busch or whatever HAD TO BE COLD when imbibed lest you puke it back up.
' The beer "looked like porridge and tasted sweeter and fruitier than the clear, bitter beers of today," '
Do you know how many types of beers there are today? Just go to any local microbrewery (well, maybe not in Germany- beer purity laws and all) and you will find 3-10 very different beers that are completely different from the next microbrewery.
So, someone 5000 years from now finds a beer recipe from some "ancient" brewery and concludes all our beer tastes like PBR (Pabst Blue Ribbon).
(OK, a little beer porridge might be fun to try)
If it looks like porridge then it's still in the middle of fermentation.
If it's sweet, ITS STILL IN THE MIDDLE OF FERMENTATION.
honestly, did they even look at some of the early recipes out of europe or the middle East? Pharaoh Beer is from 2570bc and if you do it properly is not sweet and not "like porridge"
What makes beers bitter is Hops, and if you don't have hops in it then it's not bitter Hops were not known to the middle east or china and were not even used until europe in the 9th century.
archeologists need to stick to digging up things and leave beer making to the experts.
Do not look at laser with remaining good eye.
Yeah my first attempts at brewing beer disn't taste much like beer either.
Sounds like infection. I wonder if they even understood what they were doing.
Chewbacon
The Bible is like Wikipedia: written by a bunch of people and verifiable by questionable sources.
Already Done.
Let's travel back in time again for another Dogfish Head Ancient Ale (Midas Touch was our first foray and Theobroma our most recent). Our destination is 9,000 years ago, in Northern China! Preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province, have revealed that a mixed fermented beverage of rice, honey and fruit was being produced that long ago, right around the same time that barley beer and grape wine were beginning to be made in the Middle East!
Fast forward to 2005. Molecular archaeologist Dr. Patrick McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology calls on Dogfish Head to re-create another ancient beverage, and Chateau Jiahu is born.
In keeping with historic evidence, Dogfish brewers use brown rice syrup, orange blossom honey, muscat grape, barley malt and hawthorn berry. The wort is fermented for about a month with sake yeast until the beer is ready for packaging.
American beer is just recycled piss.
Typical editors. No one is tasting beer brewed 5000 fucking years ago. Drop the word "brewed" to not be so dumb.
5000 yrs beer:
It was actually expired fruit treat, but the Chinese ate them and found out it still tastes good.
5,500 bc cheese: /joke
It was actually expired milk, but the Egyptian ate them and found out it still tastes good.
.
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One of the main things that ancient beers provided was something potable that did not have serious infectious bacteria, which most of the water then did have. Drink been - get drunk. Drink water - get typhoid!
Sometimes, real fast is almost as good as real-time.
... the stuff they found was the waste water.
It little behooves the best of us to comment on the rest of us.
This sounds more like an Ale whereas a lot of what we drink today is some form of Lager. A lot of today's Ales are milder (IBU) like what is described here.
We'll make great pets