9,000-year-old brew hitting the shelves this summer
Brendan Borrell, Scientific American, June 5, 2009
I’m wicked excited to try these new old brews!
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.
Next week, the brewery will be bottling up the first large batch of Sah’tea for the general public—a modern update on a ninth-century Finnish beverage. In the fall, The New Yorker documented the intricate research and preparation that went into making the beer, which was first offered on tap at the brewery in May. In short, brewmasters carmelize wort on white hot river rocks, ferment it with German Weizen yeast, then toss on Finnish berries and a blend of spices to jazz up this rye-based beverage.
And Dogfish is also bringing back one of their more unusual forays into alcohol-infused time travel. Called Theobroma, this cocoa-based brew was hatched from a chemical analysis of 3,200-year-old pottery fragments from the Cradle of Chocolate, the Ulua Valley in Honduras. Archaeologist John Henderson at Cornell University first described the beverage in 2007 in the Proceedings of the National Academy of Sciences, pushing the first use of the chocolate plant back by 600 years.
I’m wicked confused. How did anybody make beer before there was a somebody or a something? How do young-earth creationists account for a 6,000 year old earth if beer has been on earth for 9,000 years? *scratches head*