My son is doing a pretty cool research project on ancient Egypt and his prof himself years ago did some work on ancient brewing methods. He has several terra cotta pieces, the larger pot for fermentation and 4 smaller holders which I believed is where they baked bread to be later quartered and ground and tossed into water along with aromatics (e.g., pistachios, rose petals, coriander, cumin, honey, dates).
I've seen some recipes using modern materials and methods to get close to what they think it looked, smelled, tasted like; and others trying to do the best they can to emulate ancient materials and practices - some variant of Hymn of Ninkasi - to get a drinkable beer.
I'm suggesting the latter approach. We have barley malt, though I'm not certain they actually knew anything about malting then. I've seen some suggest the baking was itself a sort of enzymatic saccharification, akin to kilning crystals today.
I can get whole emmer grain at Whole Paycheck.
One guide I'm looking at does no boil; cold-steeps some of the bill, and hot soaks the other portion, mixing them back together and allowing everything, w/ dates and honey, for example, to ferment out together. It is then filtered off. It is flat.
Anyone try this?
I've seen some recipes using modern materials and methods to get close to what they think it looked, smelled, tasted like; and others trying to do the best they can to emulate ancient materials and practices - some variant of Hymn of Ninkasi - to get a drinkable beer.
I'm suggesting the latter approach. We have barley malt, though I'm not certain they actually knew anything about malting then. I've seen some suggest the baking was itself a sort of enzymatic saccharification, akin to kilning crystals today.
I can get whole emmer grain at Whole Paycheck.
One guide I'm looking at does no boil; cold-steeps some of the bill, and hot soaks the other portion, mixing them back together and allowing everything, w/ dates and honey, for example, to ferment out together. It is then filtered off. It is flat.
Anyone try this?