Uncovering the Ancient Secrets of Brewing
It all started with an email – a curious invitation from the Hood Museum of Art at Dartmouth College. They wanted me, a beer industry consultant and author, to give a presentation on ancient Egyptian beer-making. Apparently, their museum had an intriguing artifact: a fully intact, alleged beer jar dating back to the time of the Old Kingdom, around 2300 BC.
Intrigued, I agreed to the offer. But there was a catch – I suggested replicating a Pharaonic brew and serving it at the event. Little did I know what I was getting myself into. You see, Egyptologists have long called these artifacts “beer jars,” but the one at Dartmouth had an inexplicable hole in the bottom. Turns out, these vessels were never used for beer at all, but rather as ritual containers for burned funeral offerings. Oh, the irony!
Undeterred, my collaborators and I – Peter Egelston, the owner of Portsmouth Brewery, and Tod Mott, the brewpub’s then-head brewer – set out to uncover the true secrets of ancient Egyptian brewing. And let me tell you, it was a journey full of surprises, challenges, and a whole lot of trial and error.
Piecing Together the Puzzle of Ancient Brewing
As we dove into the research, we quickly realized that the evidence surrounding ancient brewing ingredients and techniques was, well, a bit ambiguous. Even the experts, like Patrick McGovern and Ian Hornsey, couldn’t give us a definitive, step-by-step guide. It was like trying to piece together a puzzle with half the pieces missing.
Undeterred, we turned to a German book, Bier jenseits von Hopfen und Malz (Beer beyond Hops and Malt), which contained a reprint of a 1926 recipe for a brew that might have been made between 2575 and 1070 BC. This became our starting point.
According to the research, the ancient Egyptians distinguished between different beer styles based on their alcohol content, color, and dominant flavor. The most popular brews were a deep, blood-red hue. And the brewing process itself was a true labor of love, involving everything from threshing and winnowing the grain to forming bread-like loaves and baking them in beehive-shaped ovens.
Recreating the Flavors of the Nile
As we set out to brew our own Pharaoh Ale, we faced two major decisions. First, we needed to find appropriate modern-day equivalents for the ancient ingredients the Egyptians used. And second, we had to figure out how to translate those ancient techniques into a process that would work with our modern brew equipment.
For the grain bill, we settled on a combination of spelt, wheat, and barley malts – a nod to the heirloom varieties the Egyptians likely used. But finding malted emmer, one of their staple grains, proved to be a challenge. So, we had to make some educated guesses.
To capture the flavors of the Nile, we turned to dates and honey as natural sweeteners, and ginger and mandrake root for aromatic complexity. The mandrake, in particular, was an intriguing and risky addition – a member of the nightshade family, it’s a potent plant that should be used with great care.
After much experimentation and tinkering, our Pharaoh Ale was born. The result was a beer unlike any other – a deep, reddish-amber brew with a freshly baked bread aroma, subtle notes of dates and honey, and a hint of ginger and mandrake. The absence of hops, a staple in modern beers, gave it a truly unique character.
Tasting the Flavors of the Past
When we finally served the Pharaoh Ale at the event, the reaction was, well, mixed. Some guests were captivated by the ancient flavors, while others found it a bit too unfamiliar for their modern palates. But for me, it was a revelation – a glimpse into the rich brewing heritage of a civilization that thrived along the banks of the Nile thousands of years ago.
As I savored each sip, I couldn’t help but wonder about the stories that these ancient brews might have held. Were they enjoyed at grand feasts in the temples of Hathor, the goddess of love and beer? Or perhaps they were shared among laborers toiling in the fields, quenching their thirst after a long day’s work?
One thing’s for sure: the Pharaoh Ale was a far cry from the crisp, hop-forward lagers and ales we’ve become accustomed to today. But in its own way, it was a delightful and thought-provoking experience, transporting me back in time to a world where beer was not just a beverage, but a sacred elixir that connected the mortal and divine realms.
Unlocking the Art of Homemade Beer
The journey of recreating the Pharaoh Ale taught me a valuable lesson: the art of homebrewing is not just about following a recipe to the letter. It’s about embracing the unknown, experimenting with unfamiliar ingredients, and uncovering the hidden stories that lie within every glass of beer.
Sure, you could stick to the tried-and-true methods and ingredients – the Cascade hops, the Pilsner malt, the clean Chico yeast. But where’s the fun in that? By exploring the rich tapestry of brewing history, you open yourself up to a world of unexpected flavors, aromas, and experiences.
So, my fellow homebrewers, I encourage you to let your curiosity lead the way. Dive into the archives, uncover ancient recipes, and let your imagination run wild. Who knows? Your next batch of beer might just transport you to the banks of the Nile, where the gods of beer and wine await.
And when you’re done, be sure to head on over to The Up and Under Pub to share your creations with fellow beer enthusiasts. After all, what’s the point of unlocking the art of homemade beer if you can’t enjoy it with good company and great conversation?
