Widukind
Well-Known Member
- Joined
- Feb 21, 2018
- Messages
- 77
- Reaction score
- 39
I just managed to turn out a batch of ale, somewhat based on the hymn of Ninkasi (and from doing research elsewhere). It’s a very old piece of literature dedicated to the Sumerian goddess of ale/beer, Ninkasi.
I kept the bappir (twice baked bread, the basis of the drink) simple, using just smoked malted barley, eggs, spelt flour, chopped dates, honey, and water. The second baking was done until it was nearly slightly burnt. I crumbled the bread and mixed it with some extra malted barley. After a series of pourings with boiling water, I let the mixture cool overnight. Next, I added a heated gruit of manuka honey and a juice I made of crushed Deglet Noor dates the day before.
This sat for another day before I drank it. Just as people have described, it tasty like “fruity bacon”. Here’s to you, dmtaylor. Unsatisfied, I stirred in some ground cinnamon. It turned out to be a decent drink, actually.
I did not use any yeast, seeing as I did not care if there was any alcohol content. Next time I’m on the pottery wheel, I’m going to try and make a clay brewing vessel based on archaeological finds. Hopefully I can get a regular yeast culture going in there and on the wooden stirring ladle.
I forgot to take photos, but I’ll be sure to for tomorrow’s batch.
I kept the bappir (twice baked bread, the basis of the drink) simple, using just smoked malted barley, eggs, spelt flour, chopped dates, honey, and water. The second baking was done until it was nearly slightly burnt. I crumbled the bread and mixed it with some extra malted barley. After a series of pourings with boiling water, I let the mixture cool overnight. Next, I added a heated gruit of manuka honey and a juice I made of crushed Deglet Noor dates the day before.
This sat for another day before I drank it. Just as people have described, it tasty like “fruity bacon”. Here’s to you, dmtaylor. Unsatisfied, I stirred in some ground cinnamon. It turned out to be a decent drink, actually.
I did not use any yeast, seeing as I did not care if there was any alcohol content. Next time I’m on the pottery wheel, I’m going to try and make a clay brewing vessel based on archaeological finds. Hopefully I can get a regular yeast culture going in there and on the wooden stirring ladle.
I forgot to take photos, but I’ll be sure to for tomorrow’s batch.