12 November 2019
Earlier this year you presented the results of your latest study: beer made with yeast that is over 5,000 years old. How did you come up with this very unusual subject?
My colleagues, Dr. Ronen Hazan and Prof. Michael Klutstein, both microbiologists at the HU, thought that it might be possible to find ancient yeasts. They made contact with several archaeologists and got these shards of pottery that are up to 5,000-years old, excavated in remains of settlements of the ancient Egyptians, Philistines and Judeans. Hidden in the microscopic pores of the shards were yeast colonies and that’s the way it happened. So far scientists have tried to recreate ancient beers by using old recipes. This is the first time that we are using an original ingredient: newly brought to life yeast.
How is the yeast different from our modern ingredients?
Some of the yeasts were identical to those used today, some were similar to used in traditional beer production in Africa. The results of our study are an important step in the experimental Archaeology, they help us to get an understanding of the taste of the Antique. We already knew that beer was a staple food in Mesopotamia and Ancient Egypt, now we are getting an idea of its taste.
Were there any surprises during the process of making the ancient beer?
Yes. First of all the fact that the yeast cells survived over thousands of years. It shows that yeast can survive without any nutrition for an incredible amount of time. Modern technologies enable us to save all the living organisms that live in the nanopores and revive them and examine their properties. We were also surprised to find out that some were very similar and other very different from contemporary yeasts.
How does it taste?
Mostly great to be honest! We have worked with a private brewery from Jerusalem to turn the yeast into actual beer. The brew is caramel-coloured, definitely smells a bit funny and is crowned by thick white foam. I would say the taste is spicy and fruity, with a very complex aroma.
Do you think “ancient beer” will be the next big trend after “craft beer”?
Who knows! I really hope so.
https://www.braubeviale.de
BrauBeviale 2019: Beer from ancient times
Researchers from the Bar Ilan University in Tel Aviv brought to life antiquarian yeasts and used it to brew beer. In the interview with DIE MESSE, Prof. Aren M. Mair, Director of the Tell es-Safi/Gath Archaeological Project, talks about the results.
 Photo: Aren M. MairProf. Aren M. Mair has tried to make beer out of ancient yeast. |
My colleagues, Dr. Ronen Hazan and Prof. Michael Klutstein, both microbiologists at the HU, thought that it might be possible to find ancient yeasts. They made contact with several archaeologists and got these shards of pottery that are up to 5,000-years old, excavated in remains of settlements of the ancient Egyptians, Philistines and Judeans. Hidden in the microscopic pores of the shards were yeast colonies and that’s the way it happened. So far scientists have tried to recreate ancient beers by using old recipes. This is the first time that we are using an original ingredient: newly brought to life yeast.
How is the yeast different from our modern ingredients?
Some of the yeasts were identical to those used today, some were similar to used in traditional beer production in Africa. The results of our study are an important step in the experimental Archaeology, they help us to get an understanding of the taste of the Antique. We already knew that beer was a staple food in Mesopotamia and Ancient Egypt, now we are getting an idea of its taste.
Were there any surprises during the process of making the ancient beer?
Yes. First of all the fact that the yeast cells survived over thousands of years. It shows that yeast can survive without any nutrition for an incredible amount of time. Modern technologies enable us to save all the living organisms that live in the nanopores and revive them and examine their properties. We were also surprised to find out that some were very similar and other very different from contemporary yeasts.
How does it taste?
Mostly great to be honest! We have worked with a private brewery from Jerusalem to turn the yeast into actual beer. The brew is caramel-coloured, definitely smells a bit funny and is crowned by thick white foam. I would say the taste is spicy and fruity, with a very complex aroma.
Do you think “ancient beer” will be the next big trend after “craft beer”?
Who knows! I really hope so.
https://www.braubeviale.de
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