Posted on 07/07/2026 3:47:36 AM PDT by Adder
A recent quirky project is challenging the taste buds of modern beer drinkers. Can a beer be made from yeast that’s nearly 3,000 years old, in combination with a 3,500-year-old Egyptian papyrus? The man behind this historic brew is Dylan McDonnell, a homebrewer and nonprofit operations manager. He holds a Master’s in Middle Eastern studies. During the pandemic, McDonnell heard about a man who was using a 4,500-year-old yeast strain to bake sourdough bread.
(Excerpt) Read more at ancient-origins.net ...
You are right in your assessment. That’s what I was trying to illustrate.
“””” a head full of bad wiring””””
I’ll adopt that description, it is why it is so hard to reach them, their minds are full of choppy bits and pieces that make too fast of a churning mess to ever penetrate and reach.
Has to do with chemistry, both in the fermentation process and the biochemistry of the person. I didn’t realize how complex it was until I took a university course on the microscopic evaluation of wines. It was an eye opener. Our course was focused on bacterial contaminations, but included phenolic compounds, flavonoids and other bioactives.
When fermented, rice generates different phenolic compounds than barley or wheat. These compounds differ even between different varieties of rice.
Never noticed or heard of any such thing in real life.
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