The Stanford students made beer 5000 year old Chinese recipe
Source:We know that our ancestors learned to make alcohol for many thousands of years ago. But to this day almost did not survive the original recipes of the ancient intoxicating beverage, and the surviving descriptions of their characteristics is extremely difficult to understand what they represented in terms of flavor and aroma. Stanford Professor Li Liu a few years ago discovered the remains of an ancient brewery, which was approximately 5000 years. The precipitate on the internal surfaces of pottery fragments were suitable for analysis, so a scientist decided the ancient Chinese recipe with his students.
The Analysis showed that 5000 years ago, consisted of grains, such as millet and barley, and various herbs like Iovleva tears (bosonic common). In addition, Chinese brewers could add to the drink snake gourd, Yam tubers and even flowers lilies. Presumably, this beer should turn out much sweeter than his modern version. The texture of the drink was somewhat more lumpy, due to the fact that grain as a rule, left in the mix, not filtering them.
From the time of discovery of ancient brewery it took a long time for careful study, the scientists found on the dish of plaque. When the analysis was completed, the Professor began the most interesting phase of the experiment. She, along with his best students tried to recreate the drink in the laboratory. Grain placed in water to let them germinate, after which the students crushed them, again mixed with water and within the hour, heated the mixture in a furnace to 65 degrees Celsius. After the furnace billet beer were poured into sealed vessel and left to ferment at room temperature for one to two weeks.
At the end of the allotted time the students were able to taste their brewed beer. According to Madeleine OTA, one of the students, her drink had a pleasant fruity smell, and something resembling cider citrus taste. Beer, brewed according to the second method, involves chewing and spitting into a vessel of edible Cassava plant (Manihot esculenta), after which the drink was boiled and also had to infuse, carefully perebrodit. The resulting beer was even difficult to smell, not to drink. Smell it distinctly resembled a spoiled cheese.
You ask: what is the meaning of all this? But the Stanford Professor insists that the study of food, drink and alcohol it is very important for the understanding of historians of ancient cultures. Especially the science interested in the distribution of the individual ingredients around the globe. For example, discovered ancient pottery with traces of barley proves that this cereal was invented in China 1,000 years earlier than anticipated by scientists before. At that time the barley had not yet eaten, and was used exclusively for the manufacture of alcohol.
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