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Old 09-03-2010, 08:47 PM   #1
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Default World's Oldest Beer found at the bottom of the sea!!

Just saw this online, thought I'd pass it along. You have to wonder how the brew is holding up. They say the cultures in the bottle are still alive. Get a couple of craftbrewers over there to buy a few bottles, and clone it?


http://www.cnn.com/2010/WORLD/europe...ex.html?hpt=T2

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Old 09-03-2010, 10:23 PM   #2
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hmm... they didn't say how deep it was but obviously not too deep.

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Old 09-03-2010, 11:18 PM   #3
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awesome!!

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Old 09-05-2010, 02:03 PM   #4
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Quote:
Originally Posted by humann_brewing View Post
hmm... they didn't say how deep it was but obviously not too deep.
7th paragraph down from the top:

He said the wreck was about 50 meters deep (roughly 164 feet) in between the Aland island chain and Finland.
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Old 09-05-2010, 02:28 PM   #5
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And this makes 5 threads on the topic...My bet holds, 7 by Monday. ANyone wanna change their bets?

http://www.homebrewtalk.com/f19/worl...pwreck-194224/

http://www.homebrewtalk.com/f14/worl...pwreck-194027/

http://www.homebrewtalk.com/f14/worl...pwreck-194078/

http://www.homebrewtalk.com/f163/com...wyeast-194075/

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Old 09-05-2010, 02:36 PM   #6
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Actually they said the yeast was still alive because the beer was carbonated. I don't buy that agument, it just shows the bottles were tight. It doesn't rule out though that the yeast is alive. Probably rather low alcohol, under pressure, dark and a constant 4 degrees C. Rather optimal conditions. But 200 years... we'll see....

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Old 09-05-2010, 02:50 PM   #7
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Pretty dang cool. I'd love to try one.

Couple things bothered me about the article, though:

Quote:
He said the cold sea water was a perfect way to store the spirits, with the temperature remaining a near-constant 4-5 degrees Celsius (around freezing temperature in Fahrenheit, or 32 degrees)
Well, sure if by "around freezing" you mean almost 10 degrees above freezing than sure. I'll just go "boil" some spaghetti at 192*F (at my elevation, water boils at 202*F.)


Quote:
It is also unknown whether the beer went flat while sitting at the bottom of the Baltic for such a long time.
Okay I may be very wrong about this but is there really any reason it would have gone flat? The beer is corked, stored under pressure/cold and the yeast is still alive.

... so the champagne is fine, though?
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Old 09-05-2010, 03:06 PM   #8
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Well, sure if by "around freezing" you mean almost 10 degrees above freezing than sure. I'll just go "boil" some spaghetti at 192*F (at my elevation, water boils at 202*F.)

4-5 degrees is not quite what I would call "almost 10".

Also, not sure if you meant to imply it, but freezing point (actually melting point to be precise) isn't affected by elevation...
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Old 09-05-2010, 03:17 PM   #9
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Quote:
Originally Posted by hexmonkey View Post
4-5 degrees is not quite what I would call "almost 10".
5*C = 41*F
41 - 32 = 9
9 = pretty dang close to 10

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Originally Posted by hexmonkey View Post
Also, not sure if you meant to imply it, but freezing point (actually melting point to be precise) isn't affected by elevation...
Nope, didn't mean to imply that at all. I was just showing another set a numbers that are 10 degrees apart... ya know, like 202 and 192
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Old 09-05-2010, 03:31 PM   #10
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Quote:
Originally Posted by Reno_eNVy_446 View Post
5*C = 41*F
41 - 32 = 9
9 = pretty dang close to 10
LOL I see the problem - our difference in opinion lies in a difference in the definition (or precision) of the word "degree". I was considering the 5 degrees in Celsius.

Stupid metric system!

Back on topic, I also felt like the article author was clearly not a beer person or they wouldn't have suggested that the beer could be flat, considering they didn't question the flatness of the champagne...?
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