Beer from 1840's Shipwreck Analyzed

[rayg]

Interesting story:

http://www.nbcnews.com/science/weir...reck-beer-tastes-gross-less-thrilling-n318911


The paper in the Journal of Agricultural and Food Chemistry is open access and the pdf may be downloaded here:

http://pubs.acs.org/doi/full/10.1021/jf5052943



Ray

 

[djbradle]

Interesting story:

http://www.nbcnews.com/science/weir...reck-beer-tastes-gross-less-thrilling-n318911


The paper in the Journal of Agricultural and Food Chemistry is open access and the pdf may be downloaded here:

http://pubs.acs.org/doi/full/10.1021/jf5052943



Ray

I found this particularly interesting and would not hesitate to quaff

" Both beers smelt of autolyzed yeast, dimethyl sulfide, Bakelite, burnt rubber, over-ripe cheese, and goat, with phenolic and sulfury notes. As the samples warmed to room temperature, the smell of hydrogen sulfide disappeared and that of butyric acid (particularly strong in C49) strengthened."