Brew ancient Egyptian-style beer with unhulled barley
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Image via WikipediaWhen archaeologists dug up King Tut’s and other ancients’ tombs in the 1920s and more recently, in the 1990s, they found starch granules in the ancient bread crumbs and beer dregs that revealed all the processes to which the bread was exposed during baking and brewing into beer.
All you have to do is back-engineer and reconstruct everything from scratch. So how do you brew your own beer the ancient Egyptian and Levantine way? Here are the steps you can imitate at home to make ancient-style beer.
1. To make beer you buy some organic unhulled barley in a health food store. Moisten barley. Keep it moist until it germinates, then heat the barley to stop the germination (the result is called malt).
2. Add water and yeast so the malt sugars ferment.
3. Blend cooked and uncooked malt with water and produce a refined liquid free of husk by straining and mashing. For more information, go to my resource which is Natural History magazine, the May 1996 issue, page 24.Here’s another ancient Egyptian way to brew beer. It’s going to taste like raspberries.
Boil barley and emmer wheat in a pot of water until it’s cooked and water is absorbed. Add cold water to make a brew. Fill the pot just before the rim.
Heat the mixture, adding more water and cooked malt. Add natural wild yeast and uncooked malt to the cooked malt. Health food stores have different types of natural yeast.
After adding the second batch of malt, cover, and allow the mixture to ferment. Without adding any flavoring, the beer should be fruity and sweet and taste like raspberries. Try brewing your beer using the methods of a brewery so you don’t get a batch of bacteria in the brew to make you sick.
Excerpted from an article by Anne Hart for examiner.com
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