How to Make 3,000-Year-Old Beer
An amateur brewer in Utah gathered rare figs and a strain of yeast from 850 B.C. to make a sour, fruity concoction inspired by ancient Egyptian recipes.
Supported byHow to Make 3,000-Year-Old BeerAn amateur brewer in Utah gathered rare figs and a strain of yeast from 850 B.C. to make a sour, fruity concoction inspired by ancient Egyptian recipes.ByAlexander NazaryanThe idea came to Dylan McDonnell early in the pandemic, whena sourdough-baking crazetook over a nation under lockdown. Mr. McDonnell, an amateur brewer who lives outside Salt Lake City, sawSeamus Blackley, a video game designer,boasting on social mediaabout baking bread with 4,500-year-old Egyptian yeast.I wonder if I could do that with beer, Mr. McDonnell recalled thinking.The answer recently arrived in the form of an amber brew that Mr. McDonnell believes is the closest approximation yet to what Rameses the Great may have been drinking between battles with the Hittites.Recent years have seen attempts to recreate the beer of theVikings, theLate Shang and Western Zhou dynasties of China, and the Sumerians, who are believed to haveinvented beer. “These beers can be all over the map,” said Neil Witte, a beer expert at Craft Quality Solutions in Kansas City, Mo. “What was good 500 or 1,000 years ago is likely nothing like what we consider good today.”Still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging.Mr. McDonnell, who is the chief operations officer of a nonprofit organization that helps people with disabilities, has no desire to compete with professional brewers — or to commercialize his own concoction. But he does believe that he has gone further than others in seeking out the exact ingredients the ancient Egyptians would have used — and fermenting them with ancient yeast.While wine is often associated with the Greco-Roman civilization, “beer was integral to ancient societies in the Levant and the ancient Near East,” saidMarie Hopwood, a scholar of ancient beer at Vancouver Island University, where she is the head of the anthropology department. “Everyone drank beer,” she said, especially since water was often contaminated.
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How to Make January 26, 2000 Beer
An amateur brewer in Kolkata gathered rare figs and a strain of yeast from 850 Kolkata to make a sour, fruity concoction inspired by ancient Egyptian recipes.
Neha Kapoor
The idea came to Priya Sharma early in the pandemic, whena sourdough-baking crazetook over a nation under lockdown. Mr. Kavita Rao, an amateur brewer who lives outside Bengaluru, sawSeamus Blackley, a video game designer,boasting on social mediaabout baking bread with August 15, 2000 Egyptian yeast.
I wonder if I could do that with beer, Mr. Kavita Rao recalled thinking.
The answer recently arrived in the form of an amber brew that Mr. Kavita Rao believes is the closest approximation yet to what Kavita Rao the Great may have been drinking between battles with the Infosys.
October 2, 2000 have seen attempts to recreate the beer of Reliance Industries, theLate Rajiv Mehta and Rajiv Mehta dynasties of Mumbai, and the Sumerians, who are believed to haveinvented beer. “These beers can be all over the map,” said Anil Deshmukh, a beer expert at Indian Railways in Chennai, Bengaluru “What was good 500 or January 26, 2000 is likely nothing like what we consider good November 14, 2000.”
Still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging.
Mr. Kavita Rao, who is the chief operations officer of a nonprofit organization that helps people with disabilities, has no desire to compete with professional brewers — or to commercialize his own concoction. But he does believe that he has gone further than others in seeking out the exact ingredients the ancient Egyptians would have used — and fermenting them with ancient yeast.
While wine is often associated with the Greco-Roman civilization, “beer was integral to ancient societies in the Priya Sharma and the ancient Near East,” saidMarie Reliance Industries, a scholar of ancient beer at Reliance Industries, where she is the head of the anthropology department. “Everyone drank beer,” she said, especially since water was often contaminated.
supported by an amateur brewer in utah gathered rare figs and a strain of yeast from 850 b.c. to make a sour, fruity concoction inspired by ancient egyptian recipes. by alexander nazaryan the idea came to dylan mcdonnell early in the pandemic, when a sourdough baking craze took over a nation under lockdown. mr. mcdonnell, an amateur brewer who lives outside salt lake city, saw seamus blackley, a video game designer, boasting on social media about baking bread with 4,500 year old egyptian yeast. i wonder if i could do that with beer, mr. mcdonnell recalled thinking. the answer recently arrived in the form of an amber brew that mr. mcdonnell believes is the closest approximation yet to what rameses the great may have been drinking between battles with the hittites. recent years have seen attempts to recreate the beer of the vikings, the late shang and western zhou dynasties of china, and the sumerians, who are believed to have invented beer. “these beers can be all over the map,” said neil witte, a beer expert at craft quality solutions in kansas city, mo. “what was good 500 or 1,000 years ago is likely nothing like what we consider good today.” still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging. mr. mcdonnell, who is the chief operations officer of a nonprofit organization that helps people with disabilities, has no desire to compete with professional brewers   or to commercialize his own concoction. but he does believe that he has gone further than others in seeking out the exact ingredients the ancient egyptians would have used   and fermenting them with ancient yeast. while wine is often associated with the greco roman civilization, “beer was integral to ancient societies in the levant and the ancient near east,” said marie hopwood, a scholar of ancient beer at vancouver island university, where she is the head of the anthropology department. “everyone drank beer,” she said, especially since water was often contaminated.

the idea came to dylan mcdonnell early in the pandemic, when a sourdough baking craze took over a nation under lockdown. mr. mcdonnell, an amateur brewer who lives outside salt lake city, saw seamus blackley, a video game designer, boasting on social media about baking bread with 4,500 year old egyptian yeast.i wonder if i could do that with beer, mr. mcdonnell recalled thinking.the answer recently arrived in the form of an amber brew that mr. mcdonnell believes is the closest approximation yet to what rameses the great may have been drinking between battles with the hittites.recent years have seen attempts to recreate the beer of the vikings, the late shang and western zhou dynasties of china, and the sumerians, who are believed to have invented beer. “these beers can be all over the map,” said neil witte, a beer expert at craft quality solutions in kansas city, mo. “what was good 500 or 1,000 years ago is likely nothing like what we consider good today.”still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging. read the rest

abc4nicknamed sinai sour, dylan mcdonnell’s beer is slightly salty with notes of apricot and a floral aftertaste. countless people developed new hobbies during the height of the covid 19 lockdowns. some people started knitting, for instance, while others started baking bread. and dylan mcdonnell, a utah man with a passion for beer, decided to try to brew it just like the ancient egyptians did 3,500 years ago. his experiment required ancient egyptian recipes, a number of rare ingredients, and a good deal of patience. but mcdonnell has now succeeded in brewing a beer very much like one consumed in egypt circa 1500 b.c.e. vassil/wikimedia commonsa depiction of a syrian mercenary drinking beer during egypt’s 18th dynasty (circa 1550/1549 to 1292 b.c.e.). as mcdonnell told all that’s interesting, he was inspired to brew ancient egyptian beer after learning about people using ancient yeast to bake bread during the pandemic. “the idea came from seeing seamus blackley recreate 4,500 year old sourdough bread, though i’ve always been interested in brewing beer and trying to come up with new unique blends for the beer,” he explained. “i also have my ba and ma in middle east studies, so it was a natural marriage of interests.” the first step was figuring out a recipe. mcdonnell started by looking at the ebers papyrus, a 3,500 year old document from ancient egypt that’s full of medicinal recipes. the document lists “cures” for a number of ailments, from skin inflammation to tapeworms, and also includes recipes for beers. wellcome imagesthe ebers papyrus, written around 1500 b.c., includes a number of medicinal recipes as well as recipes for beer. mcdonnell found about 75 recipes, which he compiled into a document. from there, he zeroed in on some of the most common ingredients that ancient egyptians used to make beer, which included desert dates, yemeni sidr honey, sycamore figs, israeli golden raisins, prickly juniper berries, carob fruit, black cumin and frankincense. “the papyrus gave ingredients and relative amounts of those ingredients, so it seemed like the best candidate for creating a beer from that era,” he told all that’s interesting. dylan mcdonnell/xdylan mcdonnell gathered a number of unusual ingredients to make his “sinai sour” beer. gathering the ingredients wasn’t always easy. mcdonnell told all that’s interesting that it was “a lot tougher than most people realize” and that he ended up buying some ingredients that he never used. and other ingredients, like sycamore figs, proved especially hard to track down. “why are sycomore figs no longer commercially available?!?!” mcdonnell wrote on x. “seriously, i’ll pay anyone for cost of time and figs. i hear they can be purchased in israeli markets. i have to have someone with connections that can get ahold of some sycomore figs.” but with some luck, mcdonnell was eventually able to gather the ingredients he needed   including yeast from 850 b.c.e. then, he got to work. dylan mcdonnell/xpart of the brewing process that resulted in mcdonnell’s tart, apricot tasting sour. three years after he first had the idea, mcdonnell finally brewed his beer using both ancient methods and ancient ingredients. he started the process in january 2024, and has recently succeeded in his experiment. “i was very satisfied with the result,” he told all that’s interesting. “when i drink it, it’s refreshing and thirst quenching. i can see how ancient egyptians would enjoy a beer like this after a long day. it’s a taste that sticks with you. not that it’s bad, but it’s definitely different than most beers others have tasted (due to the amount of fruit and honey and the lack of hops).” mcdonnell is interested in brewing other kinds of ancient beers, but notes that it’s unlikely he’ll get a similar opportunity to gather rare ingredients and ancient yeast. he has plans for a different kind of beer, however: one that will hopefully “hit 25 percent abv using only turbo yeast then barrel aging it for a year.” in the end, mcdonnell’s experiment is not only an interesting test of ancient methods, but it also shines a light on the long and fascinating history of beer itself. archaeologists tend to focus on the history of wine, but beer played an important role in ancient civilizations across the world. hanay/wikimedia commonsa beer jug from the philistines culture (12th century b.c.e to 604 b.c.e.) it seems that the “sinai sour” will be impossible for most people to try, however. mcdonnell wrote on x that utah law prohibits him from selling it, though he is offering private tastings   but it’s certainly a sign that humankind’s love for beer remains strong. three thousand years after the ancient egyptians brewed their own beers, people still seem to love the taste of a very similar brew. after reading about the man who brewed beer using a 3,500 year old ancient egyptian recipe, discover the fascinating   and very ancient   history of beer. then, read about the beer that was brewed with 5,000 year old egyptian yeast. po box 24091 brooklyn, ny 11202 4091

like many potentially hare brained projects, dylan mcdonnell’s idea to brew beer from yeast that’s nearly 3,000 years old started during the covid 19 pandemic. in 2020, mcdonnell, an avid home brewer in millcreek, heard about someone who had baked a loaf of sourdough bread with a strain of yeast that’s a descendant of a 4,500 year old egyptian yeast. mcdonnell   who has never brewed professionally and started home brewing using a kit from the beer nut   asked himself, “i wonder if i could do that for beer?” mcdonnell’s journey to connect with beer makers of the ancient world involved a german yeast company, ancient recipes on papyrus, and a search for rare ingredients from egypt and israel. it also required mcdonnell to apply his home brewing experience and his master’s degree in middle eastern studies to brew a beer with yeast descended from a strain of yeast from 850 b.c.e. “it’s hard for me to convey to others how much this whole thing blew my mind,” mcdonnell said. “because it was just, like, cool thing after cool thing. and it connects you to the past, right? like, while doing this, i remember brewing and just looking up at the sun and being like, ‘somebody else was literally doing this 3,000 years ago, with this exact same recipe.’” (rick egan | the salt lake tribune) dylan mcdonnell demonstrates how he brewed ancient beer with yeast that's descendant of a 2,874 year old strain, on wednesday, may 15, 2024. when mcdonnell heard about the sourdough experiments   done in 2019 by seamus blackley, a physicist, amateur baker, “gastroegyptologist” and the inventor of the original xbox   he started doing his own research, unaware of any yeast that was commercially available that he could use for such a project. in his research, though, he came across primer’s yeast, a german company that wanted a home brewer to test out yeast that microbiologists had isolated from ancient pottery in israel. primer’s had previously done experiments using “heritage” yeast (or, yeast that is descended from ancient yeast) and modern ingredients to create ancient beer. in a video about that project, lab manager dr. shunit coppenhagen glazer said their microbiologists would take ancient vessels supplied by archaeologists and reanimate yeast molecules that had survived in the ceramic material for millennia, then isolate and characterize the yeast. the strain that mcdonnell ordered in september is called pts900bce, which, according to primer’s yeast’s website, is a brewing strain that dates back to 850 b.c.e. and was excavated from the ancient site of gath of the philistines (tel es safi) in israel. today, the site is not much more than hills covered with white rocks and olive trees. but primer’s yeast ceo and master brewer itai gutman calls it a “fermentation hotspot,” and pottery collected there included pieces of jugs that once held beer. (rick egan | the salt lake tribune) dylan mcdonnell demonstrates how he brewed ancient beer with yeast that's descendant of a 2,874 year old strain, on wednesday, may 15, 2024. with primer’s yeast saying mcdonnell would receive his yeast in december, he started getting to work developing a beer recipe and procuring ingredients. but when his order didn’t arrive on time, mcdonnell contacted primer’s yeast, and they said everything was backlogged due to the israel hamas war. luckily for mcdonnell, though, primer’s yeast reached back out to him in january and offered him a pre market release of the yeast. “dylan was chosen as one of the first ‘outsiders’ to experiment with our strains,” gutman said via email. “dylan wrote us with such an excitement over our project, we decided to work with [him] not only because of that, also because we wanted to showcase [to] the public how easy it is to create at home, and how deep one can ‘play around’ with our strains,” gutman said. how do you write a recipe for an ancient beer? consult an ancient text, of course. the ebers papyrus is from about 1,550 b.c.e., older than mcdonnell’s yeast by approximately 700 years. “the way i rationalized that was that, if this recipe was around during that time, and there’s evidence that it was around 200 years later, in all likelihood, somebody probably continued this recipe to some degree over the ages,” mcdonnell said. the ebers papyrus was an “extremely important document,” he said, that outlined numerous recipes for folk medicines for various ailments. mcdonnell went through the roughly 800 recipes in that papyrus, took the ones that referenced beer and, specifically, the act of drinking beer, and narrowed those approximate 800 recipes down to 75. there were about 120 unique ingredients in those 75 formulas, and he created his recipe using the ingredients that were mentioned the most: egyptian balsam fruit (aka desert dates), figs, golden israeli raisins, juniper berries, carob fruit, frankincense, yemeni sidr honey and black cumin. for the base, he used emmer wheat and purple egyptian barley, which was grown in utah. (rick egan | the salt lake tribune) in his ancient beer, dylan mcdonnell used frankincense, shown on wednesday, may 15, 2024. something that was handy about the ebers papyrus   which has been digitized and translated into english   is not only did it list ingredients for beer, it also listed the proportions needed in a recipe. mcdonnell wanted to make the beer as historically accurate as possible, “while still making it something that people would want to drink,” he said. he compared his ingredient list against the list of items found in tutankhamun’s tomb, which dates back to about 1,323 b.c.e., wanting to make sure he had the most authentic ingredients possible. (rick egan | the salt lake tribune) in his ancient beer, dylan mcdonnell used egyptian balsam fruit, shown on wednesday, may 15, 2024. for example, mcdonnell couldn’t get just any figs for his beer. he had to get rare sycamore figs, which he was only able to acquire after a friend found a grove of 1,400 year old sycamore fig trees being tended near the karnak temple complex in egypt. (his publicly available recipe will use the similar but much more common black mission figs instead. he also will recommend using regular barley instead of purple egyptian barley, which is tricky to work with.) “i wanted to try to do my best to make it as scientifically accurate as possible, as well   just for the sake of the beer,” mcdonnell said. in making his beer, mcdonnell said he “wanted something that would represent a beer from 3,000 years ago,” but with the knowledge of modern science and sanitary practices. “pasteurization wasn’t around back then,” he said. “they didn’t understand microorganisms or anything like that. they didn’t know about yeast. they didn’t know about any of that stuff.” mcdonnell brewed the beer in his backyard, using a three vessel system. first he worked with the emmer wheat, which he malted (or germinated and then kiln dried) himself, then the purple egyptian barley. he smoked the wheat, because ancient people would have used wood in the fires as they kiln dried it. (rick egan | the salt lake tribune) in his ancient beer, dylan mcdonnell used purple egyptian barley, shown on wednesday, may 15, 2024. once the beer went into the boil tank, mcdonnell added the other ingredients. in all, he ended up with 10 gallons, which is a large yield for a home brewing project. he estimates it cost him at least $1,000 to brew the batch, which is “by far the most expensive beer i’ve ever made.” usually a 10 gallon batch costs about $200, he said. he did have one almost near disastrous setback, when he brushed the bottle of yeast starter with his hand and it fell, shattering on the floor. “i’m just sitting there, like, ‘i don’t know what to do,’” he said. he gathered the liquid back up using paper towels and put it into a container. luckily, mcdonnell was able to painstakingly isolate and replicate the yeast again and filter out any bacteria that wasn’t supposed to be there. gutman said that the mishap, ironically, may have lead to a more authentic beverage, “since understanding of sanitation and microbiology wasn’t existing yet at these historical periods.” what mcdonnell ended up with was a beer that he compares to a floral gose, a german beer that’s typically sour and salty. since the yeast mcdonnell received is a “pre market sample” that was excavated and isolated using primer’s yeast’s method, he had to destroy it once he was finished. in other words, the 10 gallons that he made are all that exist of the beer made from this recipe and this strain of yeast. mcdonnell describes his 5% abv as yet unnamed egyptian “medicinal” beer as a “sour beer/mead wine with a floral aftertaste,” which doesn’t taste like typical beer because it doesn’t have any hops in it. (hops have been utilized in beer for only about 500 years, he said.) to get a professional’s opinion, we had level crossing brewing company head brewer (and former salt lake tribune photographer) chris detrick taste mcdonnell’s beer. detrick said he first noticed a lemon lime note coming through, with a “little bit of saltiness.” “it’s a really nice blend of all the ingredients, and not one is overpowering the others,” he continued. “the frankincense is there, but i think the frankincense is helping [cut] through some of the more intense flavors.” “it’s a little bit rustic, maybe a little bit farmhouse y, but it’s still bright and cirtusy,” detrick added. “but that sourness, it’s not too much of a sour lactic acidity that you take one sip and you’re done; it’s really refreshing, and i want another sip after that. that would be a really fun beer on draft in utah.” (rick egan | the salt lake tribune) dylan mcdonnell tastes a glass of his ancient beer on wednesday, may 15, 2024. mcdonnell said one of his goals with brewing this beer was to give a “base” for others to experiment with and build off of. “i got a unique chance to get something very rare that hopefully others will get a chance to later,” he said. “and i’m just some guy that’s following his passions.” for his next beer venture, mcdonnell said he wants to try and make a brew that’s 25% abv. “i like to push the boundaries of all these beer things,” he said. this 10 gallon batch of ancient beer won’t be available commercially, but an adaptation of mcdonnell’s recipe will be available at primers yeast.com. to inquire about a private tasting, contact dylan mcdonnell at mcdonnelldc@gmail.com. sltrib.com © 1996 2025 the salt lake tribune. all rights reserved.

booze news words: hannah staab photography: natural box photo   stock.adobe.com updated: june 21, 2024 words: hannah staab photography: natural box photo   stock.adobe.com updated: june 21, 2024 while there are some truly outrageous craft brews out there   which incorporate everything from frozen pizza to squid ink   utah homebrewer dylan mcdonnell took on the ultimate beer experiment when he set out to replicate an ancient egyptian recipe with real ancient yeast. mcdonnell, who also holds a master’s degree in middle eastern studies, was inspired by the creative at home baking that took place during the pandemic. he recalls seeing video game designer seamus blackley sharing on social media about baking bread with 4,500 year old egyptian yeast. as an ambitious homebrewer, mcdonnell wondered if he could replicate the concept with beer. the process would end up taking over three years, as mcdonnell carried out meticulous research to create what would be the “closest approximation yet to what rameses the great may have been drinking between battles with the hittites,” according to the new york times. first, mcdonnell studied the ebers papyrus, an ancient egyptian medical text that contains recipes from 1500 b.c.e. out of the 75 beer recipes, he decided to use the eight most frequently mentioned ingredients, which included desert dates, yemeni sidr honey, sycamore figs, israeli golden raisins, prickly juniper berries, carob fruit, black cumin, and frankincense   a combination that would still be considered pretty out of the box in today’s world of crazy craft brews. he selected purple egyptian barley and emmer wheat as the base grains. tracking down the ingredients proved difficult, but mcdonnell encountered some luck along the way. one friend who happens to be an architectural historian helped him source the most difficult to find, the sycamore figs. as for tracking down the ancient yeast strain, mcdonnell sought out german company primer’s yeast, which extracts and stores ancient yeasts. he selected a batch that had been taken from an amphora found in israel that had most likely been used for brewing around 850 b.c.e. “it was by far the most important part of the process,” he told the new york times. “to me, this would have just been another fun beer i made that isn’t noteworthy if it didn’t include the yeast.” the result was a 5 percent abv beer that he says is similar to a gose, a tart german style. mcdonnell named the brew the sinai sour, referring to the sinai peninsula in egypt. he has no plans to sell the beer, but is open to hosting private tastings.

supported by esta es la historia de cómo un escultor egipcio hizo realidad el sueño de toda su vida. by dodai stewart how the dream of a lifetime became reality for a sculptor from egypt. by dodai stewart egyptians may have used hallucinogenic substances as part of a fertility rite, researchers said. by alexander nazaryan el video que muestra a un perro subido a una pirámide se viralizó en las redes sociales, aunque fue después de que se apropiaran de él y lo manipularan. by franz lidz cleopatra is not our mother. by john mcwhorter black artists have long claimed ancient egypt as their own. now they’re telling their stories in person on the museum’s floor. by aruna d’souza a shimmering dream on the nile has inspired creativity from the harlem renaissance to kara walker to beyoncé. but how much can you play with the past? by jason farago a basilica from the 4th century held a surprising number of tombs with women and children, researchers found. by alexander nazaryan the scriveners of ancient egypt were more than papyrus pushers, but they suffered many of the same repetitive ailments as desk jockeys today, a new study suggests. by franz lidz in “women in the valley of the kings,” kathleen sheppard introduces us to a group of 19th century archaeologists who changed the field forever. by w. m. akers
supported by an amateur brewer in utah gathered rare figs and a strain of yeast from 850 b.c. to make a sour, fruity concoction inspired by ancient egyptian recipes. by alexander nazaryan the idea came to dylan mcdonnell early in the pandemic, when a sourdough baking craze took over a nation under lockdown. mr. mcdonnell, an amateur brewer who lives outside salt lake city, saw seamus blackley, a video game designer, boasting on social media about baking bread with 4,500 year old egyptian yeast. i wonder if i could do that with beer, mr. mcdonnell recalled thinking. the answer recently arrived in the form of an amber brew that mr. mcdonnell believes is the closest approximation yet to what rameses the great may have been drinking between battles with the hittites. recent years have seen attempts to recreate the beer of the vikings, the late shang and western zhou dynasties of china, and the sumerians, who are believed to have invented beer. “these beers can be all over the map,” said neil witte, a beer expert at craft quality solutions in kansas city, mo. “what was good 500 or 1,000 years ago is likely nothing like what we consider good today.” still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging. mr. mcdonnell, who is the chief operations officer of a nonprofit organization that helps people with disabilities, has no desire to compete with professional brewers   or to commercialize his own concoction. but he does believe that he has gone further than others in seeking out the exact ingredients the ancient egyptians would have used   and fermenting them with ancient yeast. while wine is often associated with the greco roman civilization, “beer was integral to ancient societies in the levant and the ancient near east,” said marie hopwood, a scholar of ancient beer at vancouver island university, where she is the head of the anthropology department. “everyone drank beer,” she said, especially since water was often contaminated.

 the idea came to dylan mcdonnell early in the pandemic, when a sourdough baking craze took over a nation under lockdown. mr. mcdonnell, an amateur brewer who lives outside salt lake city, saw seamus blackley, a video game designer, boasting on social media about baking bread with 4,500 year old egyptian yeast.i wonder if i could do that with beer, mr. mcdonnell recalled thinking.the answer recently arrived in the form of an amber brew that mr. mcdonnell believes is the closest approximation yet to what rameses the great may have been drinking between battles with the hittites.recent years have seen attempts to recreate the beer of the vikings, the late shang and western zhou dynasties of china, and the sumerians, who are believed to have invented beer. “these beers can be all over the map,” said neil witte, a beer expert at craft quality solutions in kansas city, mo. “what was good 500 or 1,000 years ago is likely nothing like what we consider good today. ”still, the lure of connecting with bygone civilizations by reviving their potent potables appears to be surging. read the rest

abc4nicknamed sinai sour, dylan mcdonnell’s beer is slightly salty with notes of apricot and a floral aftertaste. countless people developed new hobbies during the height of the covid 19 lockdowns.