A Wauwatosa home brewer and University of Wisconsin-Milwaukee professor are working to revive ancient beer recipes as a way to encourage people to embrace the history of the beverage.Bettina Arnold
Posted on 09/19/2022 6:12:22 PM PDT by SunkenCiv
Beer has stood the test of time as one of the world's favorite social lubricants.
However, much of the history of the drink, and the corresponding histories of the cultures it has been associated with, are often ignored.
To resolve that gap, a University of Wisconsin-Milwaukee professor and a Wauwatosa home brewer have spent the last three years combining forces to restore old recipes and spark interest in the underlying history of Milwaukee’s favorite drink.
A Wauwatosa home brewer and University of Wisconsin-Milwaukee professor are working to revive ancient beer recipes as a way to encourage people to embrace the history of the beverage...
Tosa resident Jeff Enders is an avid home brewer who toes the line between amateur and professional. He said his love for brewing stemmed from a desire to enjoy history through the beverage...
In 2019, Enders was provided the perfect canvas to display his simultaneous love for beer and its corresponding history when he entered the Unhopped Iron Brewchallenge — a UWM-sponsored brewing competition rooted in reviving old recipes.
Enders won the competition with a Gallo-Roman-inspired cervoise that would later be brewed at local brewing company Gathering Place Brewing. It was also at this competition that Enders met Arnold, who was teaching a class titled “The Archeology of Fermented Beverages,” a class that Enders would audit purely out of interest for the content.
(Excerpt) Read more at jsonline.com ...
A Wauwatosa home brewer and University of Wisconsin-Milwaukee professor are working to revive ancient beer recipes as a way to encourage people to embrace the history of the beverage.Bettina Arnold
So now the hipster wannabe brewers are going to say that lamea$$ brewers like themselves over-0hopped their beer 2000 years ago. Guess that’ll get them through the night!!
Honey????
Refined sugar didn’t come till later.
The earliest beer recipe was an accident.
Some of the recipes are pretty gnarly.
“A Sip Through Time: A Collection Of Old Brewing Recipes”
A Sip Through Time, A Collection of Old Brewing Recipes contains, in a single illustrated volume, over 400 documented historic recipes for ale, beer, mead, metheglin, cider, perry, hypocras, wines, etc., dating from 1800 B.C. to modern times.
Egyptian beer was eaten like soup, and had chunks in it. That’s probably why they needed the cheese, but they may have invented croutons in the process of beermaking.
No problem as long as it had alcohol in it. haha
It was amazing to see the teeth of English people
through out history, as refined sugar began to be
imported from the Caribbean the nice teeth of the
agrarian society began to rot.
People should watch the refined sugar process from
cane to finished product. I didn’t realize chemicals
played such a large part.
My sugar intake, which as an addict was quite high all
my life has now been drastically curtailed.
Bkmk
“To make Cock-Ale.
Take eight gallons of Ale, take a Cock and boil him well; then take four pounds of Raisins of the Sun well stoned, two or three Nutmegs, three or four flakes of Mace, half a pound of Dates; beat these all in a Mortar, and put to them two quarts of the best Sack: and when the Ale hath done working, put these in, and stop it close six or seven days, and then bottle it, and a month after you may drink it.”
The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677
MUCHO later!......................
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