Ancient Brews: Rediscovered and Re-created

McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of wild fruits, honey, cereals, and botanicals. Accompanying homebrew interpretations-brimming with unusual spicy, fruity, and malty aromas and tastes-help bring the past alive, as our senses and imaginations travel "Back to the Future.". McGovern recounts how the re-created Ancient Ales and Spirits of Dogfish Head came about as he circles the globe-to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. Early beverage-makers must have marveled at the magical process of fermentation. He interweaves archaeology and science and tells the stories and struggles in making the most authentic versions possible of these liquid time capsules. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultu

Homebrewers you can recreate history. Pull up a stool. Martha Jones I'm not a home brewer but there are recipes in this book for those who are. I got this book because of the history and historical information presented. Mankind has always been interested in brews, fermentation and the consumption of mind altering concoctions. Since a lot of grains naturally ferment in given conditions this book just t. "Came for the beer, and left with the history lesson" according to Lucas Frank. I'll be honest, I'm not much of a reader but I did read this book from cover to cover. I was interested in seeing the recipes that would be included in this book. I was a little disappointed in that the recipes are all in extract form, so converting to all grain is a bit of a pain. I plan to make the Chateau Jiahu when I get a chance,

Patrick E. He learned by working with the world's best voice talent during his career, and he continues to engineer a variety of projects.Coming soon . McGovern is the scientific director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia, where he is also an adjunct professor of anthropology.An award-winning audio engineer for over forty years, Tom Perkins h

Because the beers themselvesand there are plenty of themare only the beginnings of delicious tales of swashbuckling scientists, gods and pharaohs, warriors and kings, and, oh yes, the best roasted goose I’ve ever had.” - William Bostwick, author of The Brewer’s Tale“Ancient Brews is an engaging journey through the history of humankind’s relationship with fermented beverages. Dr. “Good and fun. Pull up a barstool!” - Wayne Curtis, author of And a Bottle of Rum: A History of the New World in 10 Cocktails