9,000-year-old brew hitting the shelves this summer

60-Second Science Blog via Scientific American ^ | 60-Second Science Blog | Brendan Borrell

[grey_whiskers]

Cheers! (and how!)

[grey_whiskers]

*PING*

[KoRn]

Awesome!!

/cheers

[mamelukesabre]

If its at all even remotely similar to sake...I don’t want it. Sake has got to be the WORST form of alcohol ever invented by man. I’ll drink mad dog or thunderbird before I’ll drink the best quality sake.

[Ikemeister]

I’ll stick to Yuengling, thank you.

[calex59]

Well the headline lies, the brew isn’t 9,000 years old, just the recipe. Not that 9,000 yo beer would be worth a damn but truth in advertising is important, especially when we are talking about BEER!

[JRandomFreeper]

9000 years ago: "Dude, just throw in a bunch of sweet stuff and make some beer"

I'll have to try some, just because, but I'm happy with what 9000 years of experimentation with grains, hops, yeasts and water has done for the excellent micro-brews that friends produce. Progress, is, after all, progress.

/johnny

[Nervous Tick]

>> If its at all even remotely similar to sake...I don’t want it. Sake has got to be the WORST form of alcohol ever invented by man. I’ll drink mad dog or thunderbird before I’ll drink the best quality sake.

Gotta agree with you. I like pretty much every sort of Japanese food and drink... except sake. Blech.

[txhurl]

I carry the Dogfish IPA 60 and 90... I’m looking foward to it.

[ConservativeOptimist]

Is it anything like Unfiltered Sake? That is the best Sake.

[Bullish]

Ahh.... Good news for a change.

As a home brewer, I’ll try any brew at least once.

[muawiyah]

The problem with all the faux beer recipes isn't that the results taste bad ~ frankly, being an old Rolling Rock fan, I'm here to tell you there's more to it than taste ~ the big problem is the manufacturers inevitably pour malt barley flavor in to improve sales.

That's where they lose every last single Celiac or gluten intolerant (3.4% of the population) person in the country.

[parsifal]

Been to a few bars where the beer tasted 9,000 years old.

parsy, hiccup

[Just another Joe]

This is a mead, not a beer.

The honey and the fruit make it mead.

[Lancey Howard]

Guess this beats “beechwood aging”.

[parsifal]

It tastes like warm Zima to me. Not bad.

parsy, who ain’t that picky

[johnthebaptistmoore]

“Was one a good year?”

[mamelukesabre]

It ain’t beer unless it has hops and at least a little bit of some kind of malted grain. Once it has those two requirements, they can throw in anything they please and still call it beer...even fruit and honey.

[parsifal]

Dang, I’m sittin here drinking Rolling Rock! It is a good beer, isn’t it.

parsy, who is going for another

[mamelukesabre]

What do you define as “faux beer recipe”?