Skip to comments.11,000-Year-Old Grain Shakes Up Beliefs On Beginnings Of Agriculture
Posted on 06/19/2006 1:04:07 PM PDT by blam
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That would also push back the discovery of beer.
They've discovered the container of Quaker Oats cereal I've had in my cupboard all this time.
When I saw the word grain I immediately thought..."Mmmm, beer"
"That would also push back the discovery of beer."
First thing I thought too.
The research, performed by Drs. Ehud Weiss
Coincidence?...I think not!
I wonder if they'll try and germinate them?.............
The have to try to germinate them. This is a good find.
How does one "discover" beer? Wine I can see. Grape juice, sits in storage till it ferments and viola, you've got wine. Beer, on the other hand, requires a scientific approach to brewing ingredients, cooking, fermenting, etc. One does not accidentally come upon beer, it must be planned and researched.........
I've heard that wheat grains from Egyptian tombs will germinate after 5,000 or so years. This would double that!........
Consider that a common way to prepare whole grains for cooking is to soak them for at least a day. Also consider that sprouting is a way to enhance the nutrition of grains.
I didn't think they had violas that long ago..
Ah, yes---beer---"Proof that God loves us and wants us to be happy." Benjamin Franklin
Indicates that beer predates wine. Take that frogs!
"How does one "discover" beer? Wine I can see. Grape juice, sits in storage till it ferments and viola, you've got wine. Beer, on the other hand, requires a scientific approach to brewing ingredients, cooking, fermenting, etc. One does not accidentally come upon beer, it must be planned and researched........."
I always thought making wine and mead was much more complicated. I've made beer for years but when I read a book on wine making I thought it was pretty fussy.
I have a vice.
And one I love so dear.
It's really nice
To have a vice.
And all thanks to weissen beer...........
They had to have something to play "How Dry I Am" on...........
But then someone would have to have let them sit for a long time in order to ferment, and add yeast to the mix. Maybe it was an offshoot of breadmaking. Someone smelled the alcohol coming from the yeast in the bread and said, "Hmmmm, I wonder if..........."
"I would like the angels of Heaven to be among us. I would like an abundance of peace. I would like full vessels of charity. I would like rich treasures of mercy. I would like cheerfulness to preside over all. I would like Jesus to be present. I would like the three Marys of illustrious renown to be with us. I would like the friends of Heaven to be gathered around us from all parts. I would like myself to be a rent payer to the Lord; that I should suffer distress, that he would bestow a good blessing upon me. I would like a great lake of beer for the King of Kings. I would like to be watching Heaven's family drinking it through all eternity."
She worked in a leper colony which found itself without beer, "For when the lepers she nursed implored her for beer, and there was none to be had, she changed the water, which was used for the bath, into an excellent beer, by the sheer strength of her blessing and dealt it out to the thirsty in plenty." Brigid is said to have changed her dirty bathwater into beer so that visiting clerics would have something to drink. Obviously this trait would endear her to many a beer lover. She also is reputed to have supplied beer out of one barrel to eighteen churches, which sufficed from Maundy Thursday to the end of paschal time.
Yeast is not required for bread baking. Think flat bread.
I think there's an urban myth about wheat seeds being grown from those found in King Tutts tomb.
"Israeli scientists say they've succeeded in growing a sapling from what's believed to be the oldest seed ever germinated a date palm seed 2,000 years old."
"One of the scientists leading the project said she hopes the ancient DNA from the seed will reveal medicinal secrets that have disappeared from the modern plant."
Ah, a saint with her priorities straight.
Beer that is exposed to the surrounding open air to allow natural/wild yeast and bacteria to literally infect the beer, are spontaneous fermented beers. One of the typical yeasts is the Brettanomyces Lambicus strain. Beers produced in this fashion are sour, non-filtered and inspired by the traditional lambics of the Zenne-region. This brewing method has been practised for decades in the West Flanders region of Belgium.
Your post encouraged me to pop a cool one (Carlsberg). Ahhhh!
Why do they believe it's 11,000 years old? This goes against the grain.
see post #22
"I didn't think they had violas that long ago.."
Being a southerner, I was wondering who the heck this Viola woman was ... the original woman in "wine, women and song," I guess.
One does not accidentally come upon beer, it must be planned and researched.........
And Moses came down from the mountain with a frosty mud and said "Let there be beer". The people rejoiced.
Wild yeast is all over the place and airborne. There are certain types of Belgian beers that are fermented with wild yeast in open containers.
But somewhere along the line someone did use yeast to make bread, and alcohol would have been smelled in the process. The Egyptians were making beer thousands of years befor Christ. Yeasts were known to exhibit the fermentation processes. Some smart gut, possibly and Egyptian, must have put two and two together and came up with BEER! Thus the phrase, "Walk like an Egyptian!"..........
Well he was gone for forty days. Just long enough............
You joke, but of course.
"Don't drink the water, drink beer" warned Saint Arnold of Metz (b. 580 AD, d. 640), concerned about the dangers of drinking impure water. He believed that the polluted water caused illness, while the boiled and processed water used for beer was a safer alternative. According to legend he ended a plague when he submerged his crucifix into a brew kettle and persuaded people to drink only beer from that "blessed" kettle. He is reported to have said "From man's sweat and God's love, beer came into the world".
This thread has a way of making me thirsty.
Weizenbier. Not the thin American stuff.
Grain Belt beer looks inviting. We have a specialty beer store that I will check to see if I can get it in California.
That looks like a can of brake fluid.
Also, you don't need to "add" yeast - yeast floats around in the air as a naturally occuring substance. Leave some soaked grains around long enough and yeast will find it and grow on it. I would imagine that's where beer got it's start.
A week or two ago, I looked up from cooking when someone on TV news said there was pot growing on the front lawn of a state house or town hall . . . looked urban but Ididn't catch where. Apparently, they'd dug the lawn up to redo it and rains came before they got any further. When the sun came out, there were pot seedlings all over the place!
They're from WWII's Hemp for the cause, or whatever it was called. From 60 years ago, my brief peek looked like damn good germination rate.
Don't count on it. Those unfortunate enough to get the kind with seeds love to spread them on police station/city hall lawns and in potted plants inside the station. Or so I'm told...
Which makes sense, yeast is more likely to infect a wort than dough.
Probaly, just some old acid heads letting their grain go moldy.
Johnny Pot Seed strikes again! LOL!
I'm just saying what the people who are there said.
Someone failed to sow their wild oats.
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