Brewing Mesopotamian Beer - 4,000 Years Old

Ninkasi never made no beer, d'you ever see Jesus make wine!?!

Would love for you to do a Tasting History lesson on Chicha de jora!

I would get it to a lab to have it tested . Or you could get one of those mashines that analysis the amount of alcohol inside and some other data like pH Value etc could be usefull to you also for other alcoholic drinks you make

i would be curious how much ethanol or alcohol is in this beer ? More than 5% i doubt it … if somegoby knows please tell me

How would honey work in lieu of date syrup? asking for a mazer

What if my oven doesn't go below 190°c?

Is that the pokemom Arceus just chilling behind you?

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You know bro thinks it tastes horrible

The fact that you barely taste the date syrup means that most of it was converted to alcohol.

Love the channel hope to see more later😂😂😂😂

You should throw a party with ancient celebration foods and drinks. Invite me please!!!!!! ❤😅

I love that Jamie was like, “Wait what? Have I been summoned. Oh you want a dog. Nope.”

I have to admit: I was waiting the whole time for you to drop the fact that beer was invented by women lol 😅 but great video as always!

Poderia fazer um "champanhe mesopotâmica", adicionar mais xarope de tâmaras engarrafar e voilà

HISTORY OF FRIED OKRA PLEASE!!!

If you want a performance closer to the original for that Summerian ode to beer, consider trying to sing it while drunk!

Why does this guy look like the smosh guy

Only kids of that time will understand the pain we had to be able to afford one sip of that beer. Good times.

So, basically kvass with barley.

Sry but noone, even back then would use that much bread. I make beer and cider myself and i tried that method a few times, you have to use less bread, toast it before use so it holds together a little and you have to strain it out after the first few days. The yeast is already in the water so all you do is let the bread cloud up the beer. This looks like my first try and i can taste the couldiness from here 😂 this is very weak beer so its hest to take out the bread like after one or two days. It will take longer but it will be better.

I imagine like with modern beers a variety of aromatics were used to create different brews

But does it make you feel like you are on skooma?

If you ever want to carbonate it, mix in some sugar and directly bottle the beer. There should be enough yeast still in the beer to carbonate it.

Enough CVS receipts and you've unlocked the makeup combination for entry level female instagram influencers....

We have an ancient local drink that is made almost the same way, I am surprised no one ever mentioned it. It is called "Sobia" and it is made mainly from barely and bread. It is famous in the western side of Saudi Arabia (Hijaz) only. Look it up it might be the only surviving recipe from the old times.

The gakkul vat…the gakkul vat..

Thanks!

Humans be the same all throughout time. Getting mad fucked up, reproducing, and making many mistakes and many accomplishments, then death.

You need to use natural, scummy, disease-ridden water to make the brew--that way the flavor will have a hint of untreated sewage, just like in ancient times. I'm joking, of course, but my point is that sometimes you don't want or need 100% accuracy in recreating this sort of thing.

Go figure, the Sumerians started the anti OUI campaign with the Enki story.

This dude the kinda cuck to offer his wife's boyfriend his homemade beer after listening to his wife get railed in his bedroom for 3 hours while he watched Netflix.

Um, I think that rhyme may be a metaphor for sex... " pat it, roll it & mark it with a "B" (for boy ?) & put it in the oven (womb) for baby & me..."

How many takes for "Sumer summer sun"? That seems like it would have been fun.

Does Kvass have etymology from kas?

I know artists and poet's. If you are trying to make something based just on what they say or draw you mite get close to what they saw but you won't get the same details as if a master of the craft was telling you how something was made. Anything hatd to rhyme with will probably be either left out or changed a bit to sound better.

Hello) thank you very much for the video) I am in Ukraine, before the full-scale invasion of the russians I brewed beer at home) I can say from my experience that any sugar, honey or syrup added to the wort will be eaten by yeast, so you will not feel it in the taste, but if it is a culture top fermentation yeast, or ale yeast, they will leave part of the sugar for taste and smell, not for alcohol and carbonation

Those waves mentioned in the poem about making the beer are probably an allusion to the beer being aerated somehow, maybe by continuously dipping some sort of broad, wooden (?!) tool into the mixture and thus, creating waves and aerating it, providing oxygen to the yeast which would transform the sugars into alcohol more efficiently.

The story of the daughter tricking him into giving him all her power, is a "lesson" about females in general in all cultures ironically. I even heard say it echoes the "equality" stuff going on today, as females trick men into giving them equal power, but in reality men are now the ones set back.

I've often wondered why food and culinary history isn't more popular among academics, especially when we have people like you absolutely killing it in the genre. Also, I'm totally "stealing" some of your videos for my world history class.

wait how the hell did they know alcohol affects the liver all the wayback then?

I read the have revitalized yeast remains found in shards of beer vessels here in Israel. I believe they well be selling cultures of one of these ancient yeast strains to the public later this year. I read that it turned out to be the same as a strain of yeast used to make beer in some parts of Nigeria.

I love how human the deities of early civilisation were. Starting a quarrel after drinking too much beer is something that we’d never consider “divine” yet apparently, this is how we used to imagine the creators of universe. Exactly like ourselves.

Hops is actually a preservative for beer. So without that, beer goes bad quickly.

Technically this IS NOT beer, this is gruit! Gruit is the name for beer that was made back in the day before hops was added! Hops has to be in it for it to be beer! What the hops does is neutralize the sweetness of beer via countering it with the hops bitterness! In gruit they added other bittering agents such as moss, bark, etc. The more sugar you add through things like date syrup, the more alcoholic it gets, yet the sweeter it gets, so humans discovered if you add hops the bitterness counteracts the sweetness and evens it out, and your beer is more alcoholic. Also, you mentioned it not being carbonated, it is, just ever so slightly-as the yeast creates alcohol and co2 from sugar-that’s all you got. So back then, that minor level of carbonation was just how it was. Only in modern day do we have beer as carbonated as it is-this is through modern carbonation techniques with devices called carbstones which are inserted into the fermentation vessels after the beer is pretty much done being fermented. Carbstones work through super tiny holes being punched in a metal rod-so tiny that only co2 gas molecules can fit through them, and not larger liquid molecules. So brewers can insert co2 into the beer and carbonate it, but not get any liquid beer back flow through the gas line. Back then that slight tingle on your tongue was all you got! It took an understanding of molecules to get beer as carbonated as it is today. I must say bravo to your video, well done!