If I get a chance to make a Soundgarden reference, I’m going to do that.
Students at Stanford University made a 5000 year old beer recipe.
In addition to being pretty cool, the article goes into why this kind of thing matters. Turns out, these are archeology students, not chemists!
Now, as a tiny beer geek note, I have to say that they couldn’t make the precise recipe, of course. If nothing else, the yeast from that era has evolved more times than I can calculate but even if somehow yeast didn’t evolve, the strains of barley, rice and millet have all changed too through farming techniques, climate, and other variables I’m sure I don’t have the expertise to take into account.
Still, this is neat!