In a fascinating experiment that bridges ancient history and modern brewing, Dylan McDonnell, a homebrewer from Utah, has successfully recreated a beer reminiscent of what the ancient Egyptians might have enjoyed over 3,500 years ago. Inspired by the use of ancient yeast in baking during the pandemic, McDonnell embarked on a quest to brew beer just like our distant predecessors.
McDonnell turned to the Ebers Papyrus, a 3,500-year-old document from ancient Egypt that contains not only medicinal recipes but also instructions for brewing beer. This papyrus provided about 75 beer recipes, and McDonnell meticulously compiled them into a comprehensive document. From there, he identified common ingredients used by the ancient Egyptians, including desert dates, Yemeni Sidr honey, sycamore figs, Israeli golden raisins, prickly juniper berries, carob fruit, black cumin, and frankincense.
Crafting the “Sinai Sour”
Gathering these unusual ingredients proved challenging, but McDonnell’s determination paid off. He brewed a beer he affectionately named “Sinai Sour.” This unique brew offers a tangy flavor profile with hints of citrus, resembling a sour beer. Interestingly, it lacks hop flavor, which sets it apart from modern beer styles. The use of sycamore figs, golden raisins, and frankincense contributes to its distinctive taste, evoking a connection to ancient Egyptian culture and culinary practices.
A Taste of the Past
Imagine sipping a beverage that transports you back to the banks of the Nile, where ancient Egyptians raised their cups in celebration. McDonnell’s Sinai Sour offers a glimpse into their world—a fusion of flavors that transcends time. As you take that first sip, consider the millennia that separate you from those who once brewed similar concoctions. It’s a testament to human curiosity, creativity, and the enduring appeal of beer across centuries.
