Ancient Brews: Brewers Recreate Beers from Bygone Eras

University of Colorado professor and brewer Travis Rupp leads the charge in recreating historic beers using ancient methods and ingredients.

Beer lovers can now raise a glass to the past. Archaeologists and brewers are collaborating to recreate historic beers, offering a taste of ancient civilizations from Egypt to Rome.

These "rebrews" provide a unique window into the lives of our ancestors.  Chemical analysis of artifacts and historical records reveal that ancient people enjoyed a wide variety of beers.  For example, 5,000-year-old Babylonian tablets depict recipes for nearly 20 different barley-based beers.

"These rebrews connect us to history in a real way," says Rupp, who combines his knowledge of Classics and Anthropology with his brewing experience to create his "Ales of Antiquity" series at Avery Brewing Company.  "They remind us that people throughout time have enjoyed a good beer."

Ancient Brewing Techniques Surprisingly Simple

The basic brewing process has remained remarkably consistent over millennia.  It begins with sprouting grains, typically barley today but including emmer wheat in the past.  The grains are dried and then heated in water to convert starches into sugars.  Finally, yeast is added to ferment the sugars into alcohol, creating beer.

One key difference between ancient and modern brewing is the use of hops.  Hops, which add bitterness and aroma to beer, were not widely used until the 9th century AD.  Ancient brewers relied on other ingredients for flavoring, such as fruits, herbs, and spices.

Modern Brewers Rediscover Ancient Wisdom

These rebrews are not merely an indulgence for history buffs.  They are also revealing  the ingenuity of ancient brewers and offering valuable lessons for modern beer makers.

Rupp's rebrews, for example, have highlighted the effectiveness of simpler brewing methods.  The British Museum's recreation of an Egyptian beer used open ceramic vessels and wild yeasts, resulting in a "delicious, finished beer with minimum effort."

From Pharaohs to Vikings: A Toast to History

The rebrewing movement encompasses a wide range of historical periods and locations.  Rupp's "Nestor's Cup" is based on a Mycenaean-era recipe from Greece, while Patrick McGovern, a University of Pennsylvania professor known as the "Indiana Jones of Ancient Ales," has collaborated with Dogfish Head Brewery to recreate beers from ancient China and medieval Europe.

Brewers are also drawing inspiration from closer to home.  Jane Peyton, a British beer expert, partnered with Ilkley Brewery to create "Doctor's Orders," a medieval ale flavored with botanicals believed to have medicinal properties.

The Future of Beer May Be Rooted in the Past

The rebrewing movement suggests that the future of beer may involve a return to some ancient practices.  Brewers are experimenting with using terracotta vessels and brackish water, techniques employed by their historical counterparts.

The discovery of 13,000-year-old fermented grains in Israel further highlights the long history of brewing.  As Rupp says, "It sounds like something ripe for a rebrew."