Archives For Beer
Articles and musings on beverages of the world that come from grain, often spiced with hops and always welcome in my glass.
“It virtually sealed everything in, there was no oxygen getting in and it was completely intact,” Mike Nash, a marine archaeologist who salvaged the wreck, told the Australian Broadcasting Corporation (ABC).
David Thurrowgood, a chemist-turned-conservator, came across the beer bottles salvaged from the wreck nearly two years ago in storage at a Tasmanian museum, and wondered if the centuries-old liquid could still contain real yeast.
“At that point I was getting really excited,” Mr Thurrowgood told ABC. “That gave us a chance to possibly have access to the oldest beer in the world. I thought we might be able to culture that yeast and recreate beer that hasn’t been on the planet for 220 years.”
The vessels, in various forms which suggests they had different uses in the production of the beer, date to a Neolithic period of Chinese history and a culture known as ‘Yangshao’, which existed in the area around the Yellow River in the modern provinces of Shaanxi, Henan and Shanxi.The discovery is the first known evidence of beer production in China and is also the earliest-known evidence of barley use, which also means the crop appeared in the area 1,000 years earlier than previous estimates had placed it.
Sam Cullen, 28, set out on his mission to visit one pub at all 270 underground stations in March 2013, starting at The Fountains Abbey at Paddington Station. This is where the first train on what is now the London Underground departed on 9 January 1863.
Understanding the basics of sours means understanding Brettanomyces. I’ve seen multiple pronunciation descriptors, but generally hear breh-tah-no-MY-sees. This particular resilient yeast strain, Lauren Salazar said, is the bridge between beer and wine. (Brett can come out in certain wines, especially red, and at certain levels it gives a distinct taste that can be pleasing albeit acquired. But too much and it causes faces to squish and glasses to be pushed aside.)
“Uniquely, sahti production involves branches (and sometimes berries) of juniper, which adda spice flavour to the brew and have an antimicrobial effect. These branches lie on a filter bed composed of straw (rye typically) at thebottom of akuurna(a trough-shaped, aspen-hewnvessel) through which the sahti wort is filtered. The first wort prepared is the strongest and may be collected separately to the later wort. The weaker, sugar-poor wort was traditionally reserved for preparationof a mild table beer,while the stronger wort was used to ferment the full-strength sahti normally containing 7-8 % alcohol.Another unique feature of the process is the use of baker’s yeast, rather than brewing yeast, to carry out fermentation(3).”
Physicochemical characterization of sahti, an ‘ancient’ beer style indigenous to Finland (pre-print copy) – ResearchGate.
The bottle of Allsopp’s Arctic Ale, which was discovered in a box in a garage in Gobowen, Shropshire, had been commissioned to accompany an expedition to the north pole, led by Sir George Nares in 1875.
The attempt was unsuccessful, however the crew was able to map the coastlines of Greenland and Ellesmere Island, earning Nares the title of the first explorer to navigate through both land masses. The channel was later named Nares Strait in his honour.
Brewed in Burton-upon-Trent, the bottle was expected to reach £600 at the auction at Trevanion & Dean in Whitchurch, however it surpassed expectations by selling for £3,300.