According to historical records and archeological evidence, the art of beer-making is at least 6000 years old. I’ve often wondered what those ancient beers might have tasted like. Certainly, the quality and flavor of that beer was valued by ancient peoples’ because the art of beer-making—instead of dying out—flourished and evolved into what we know it to be today. Further evidencing the ancient peoples’ love for beer are the meticulous historical records, passionately written poems, and hieroglyphic depictions of this most revered libation. Many have speculated that beer was viewed by the ancient peoples’ more as food, or simply a source of nourishment (probably safer than drinking water at times), rather than the way beer is viewed today—as a pleasure giving, or celebratory beverage. Surely, anyone who has read and pondered “The Hymn of Ninkasi,” an ancient hymn to the Sumerian goddess of brewing, found inscribed on an unearthed tablet dating back to 1800 BC, can only hold that ancient peoples’ viewed beer as more than simply food, but instead, as something divine, handed down by a goddess no-less. Wasn’t it our venerable Benjamin Franklin, in more recent times, who said: “Beer is proof that God loves us and wants us to be happy”? But would a modern beer drinker find as much pleasure from drinking one of those ancient beers, as he does from drinking a carefully crafted modern micro-brew? I wanted to find out.
The first culture to extensively brew and cherish beer drinking—the Sumerians, brewed their beer from bappir some 6000 years ago. Bappir was a type of unbaked bread dough made using a grain called emmer. This ancient beer has been extensively studied and written about by archaeologist Solomon Katz of the University of Pennsylvania. The Dog Fish Head Brewery in Delaware, inspired by Katz’s studies and at his instigation, make an “ancient beer” called “Midas Touch” that is based on the molecular analysis of the remains of the funeral banquet accorded to the famous King Midas of Phrygia in the 8th century BC. The basic ingredients are barley, muscat grapes, thyme-honey, and saffron. Something worth noting is that these ancient beers, for the most part, were highly grain-based and lacked the addition of hops. As a result, and proving a challenge for modern brewmasters, these ancient beers have a very short shelf-life.
The discerning drunkards at http://www.themilehighreport.comhave yet to sample “Midas Touch,” but look for a future post reviewing this historical beer from the Dog Fish Head Brewery in the near future.
Let us know what you think…
The Mile High Report Rating: 8.9 of 10.0
Commercial Description: “A biting, bitter, tongue bruiser of an ale. With a name like Hopslam, what did you expect?”
An Imperial/Double IPA
Brewed by: Bell’s Brewery, Inc.
Location: Kalamazoo, Michigan (US)
Type: Micro Brewer
Contact Info:
355 E. Kalamazoo
Kalamazoo, Michigan 49007
(269) 383-2338
www.bellsbeer.com
Specifics:
Original Gravity: 1.087
Alc. By Vol.: 10.0%
Avail. Pkgs.: 4-6-12 oz bottles (case), 15.5 gl keg
Dates Available: (limited-seasonal) January 7th through February
About the Brewer:
“Our ongoing goal is to brew thoughtfully, creatively and artistically. We strive to bring an authentic and pleasant experience to all of our customers through our unique ales and beers. We look forward to sharing our beers with you.”
Bell’s Brewery, Inc. formerly Kalamazoo Brewing Company, founded by Larry Bell as a home-brewing supply shop in 1983, sold its first beer in 1985. Originally brewing in a 15-gallon soup kettle, the company has grown remarkably from its production of 135 barrels (1 bbl = 31 gal.) in 1986 to over 90,000 barrels in 2007. Bell’s Brewery has grown from a tiny operation renting part of a former plumbing supply warehouse to a bustling, regional craft brewery. Over twenty years of brewing, Bell’s Brewery has built a nationwide reputation as a creative and talented brewery, playing a significant role in changing the beerscape of the nation.
In 2003, Bell’s proudly opened a new production brewery in nearby Comstock, Michigan. The new brewery has now seen three major additions and encompasses 60,000 square feet of building on a 24 acre site The Quality Assurance department has thrived in the new facilities, implementing procedures and techniques that assure that Bell’s is consistently putting out the very best beer possible. Total brewing capacity now stands at 140,000 bbls. At the Kalamazoo Avenue location, an historical rehabilitation has brought about a pleasant architectural change to the city landscape.
Beer Review:
This rare and unique brew ranked high amongst the discriminating drunkards at www.themilehighreport.com, scoring an impressive 8.9 on our 10.0 scale. Let’s talk about the pour: it pours a golden amber orange with almost two inches of creamy dense head, which soon dissipates to a light layer on top and substantial lacing throughout. This beer is a bit cloudy, but the lack of clarity does little to detract from this amazingly good brew.
It has an incredibly bright hoppy aroma with moderate fresh notes of citrus/grapefruit, pine, maybe some pineapple, and a bit of peach. Certainly, one of the most aromatic beers we’ve ever sampled. It is medium to full bodied, but certainly not brutish and heavy. The 10.0% alcohol is exceptionally masked and the drinkability is remarkably high for such a complex beer…carbonation is perfect. The taste is moderately sweet and malty, reminiscent of caramel, and although strong with hops, it is expertly balanced and leaves no excessive bitterness taste (although some light bitterness lingers). Very refreshing…serve cold and enjoy!
It certainly gets our “old-school man” seal of approval. We can honestly say this is a true gem of a beer: a true American micro-brew, with world-class stature and exceptional taste. Obviously, availability is an issue, but isn’t that what makes most great things great?
Let us know what you think…
