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]

This summer, how would you like to lean back in your lawn chair and toss back a brew made from what may be the world’s oldest recipe for beer? Called Chateau Jiahu, this blend of rice, honey and fruit was intoxicating Chinese villagers 9,000 years ago—long before grape wine had its start in Mesopotamia.

University of Pennsylvania molecular archaeologist Patrick McGovern first described the beverage in 2005 in the Proceedings of the National Academy of Sciences based on chemical traces from pottery in the Neolithic village of Jiahu in Northern China. Soon after, McGovern called on Sam Calagione at the Dogfish Head Craft Brewery in Milton, Del., to do the ancient recipe justice. Later this month, you can give it a try when a new batch hits shelves across the country. The Beer Babe blog was impressed, writing that it is “very smooth,” and “not overly sweet.”

[Talisker]

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.

Naah - you just need to eat some raw fish with it. Sake's your friend!

[Talisker]

Oh yeah - and heat it up!

[devolve]

.

I will search for a good thread

[mamelukesabre]

If its good quality fish and really fresh, I like it raw. But finding the really good stuff is pricey. and it don’t stay good for very long at all. At room temps it goes bad shockingly fast.

[stormer]

Bu yao!

[Tainan]

Xie Xie....pi joe all around!...Su YA!

actually all the Chinese say "Kam pie or pay!" as their toast...lingering Nipon influence I guess.

[Tainan]

Old Chinese beer ping

[decal]

Pun unintended...PING

[Drammach]

Sake has got to be the WORST form of alcohol ever invented by man.

It's much better warm than cold, unless you're mixing it with tomato juice and a little tabasco. ( Bloody Hiro ! )
I've yet to try it with OJ, ( metric screwdriver ? ) but I imagine it'll be OK as long as it's properly chilled.

I've also learned to like "Ume" which is plum wine.
It has several variations on the name depending on where you are in Asia, but it's pretty much the same thing.
It really doesn't have a high alcohol content, ( 2.5% ) and is pretty much fruit juice, but I like the flavor.

[Talisker]

But finding the really good stuff is pricey. and it don’t stay good for very long at all.

In Japan, sushi is considered a lunch dish. They demand their fish so fresh, that they consider it too old by dinner time (and that's caught that morning and kept on ice).

[GOP_Raider]

Beer Ping!

A low to medium ping list aimed at all of us who, well, love our beer…

FReepmail rzeznikj at stout or GOP_Raider to be added or struck from the list…

[Redcloak]

I hate to break this to you, but maltiness is one of the flavors that beer ought to have. A good beer balances malt and hops. Malted barely is also one of the key ingredients in beer. The enzymes in malted barely convert starches in the grains (wheat, barley, rice, or whatever) into the maltose that the wee little yeastie beasties so love.

[Liberty Valance]

[snarks_when_bored]

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

[SunkenCiv]

[muawiyah]

At the same time the "wheat" gluten (a protein found in wheat, barley and rye) is essentially a poison to those with wheat intolerance, a not insignificant percent of the adult population (3.4% in fact).

It simply makes beer impossible to drink.

Ergo, beer with barley malt is not really beer to that population.

[SunkenCiv]

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[muawiyah]

You’d think you could protect it with aluminum cans too, but that didn’t work either. Rolling Rock was apparantly supposed to taste “skunky”.

[Mr. K]

Is barley malt beer gluten-free???

[muawiyah]

NO!