Angela
Elite member
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The yeast comes from Egyptian, Philistine and Israelite pottery fragments. Amazing that yeast could live for 5,000 years. They must have imported some of the ingredients. Somebody should make the beer and mead so we can taste it. I definitely would, and I hate beer.
They should be able to make breads too, and authentic Roman puls, for example.
See:https://www.archaeology.org/news/7670-190522-ancient-yeast-beverages
"ERUSALEM, ISRAEL—According to an Associated Press report, archaeologists and microbiologists from the Israel Antiquities Authority and their colleagues extracted yeast from tiny pores in nearly two dozen ancient pottery fragments recovered from Egyptian, Philistine, and Judean sites in Israel and brewed beer and mead with it. The caramel-colored beer, which incorporated ingredients not available in the ancient Middle East, is said to have had a thick white head and a complex flavor, while the mead was bubbly and dry. Michael Klutstein of Hebrew University said the experiments show that yeast can survive for as long as 5,000 years without food. Genetic analysis of the ancient yeast suggests it was similar to strains still used today to make traditional beer in Zimbabwe and tej, an Ethiopian honey wine. The technique used to extract the microorganisms may help scientists identify foods such as cheese, wine, and pickles in ancient vessels, added Aren Maeir of Bar Ilan University."
They should be able to make breads too, and authentic Roman puls, for example.
See:https://www.archaeology.org/news/7670-190522-ancient-yeast-beverages
"ERUSALEM, ISRAEL—According to an Associated Press report, archaeologists and microbiologists from the Israel Antiquities Authority and their colleagues extracted yeast from tiny pores in nearly two dozen ancient pottery fragments recovered from Egyptian, Philistine, and Judean sites in Israel and brewed beer and mead with it. The caramel-colored beer, which incorporated ingredients not available in the ancient Middle East, is said to have had a thick white head and a complex flavor, while the mead was bubbly and dry. Michael Klutstein of Hebrew University said the experiments show that yeast can survive for as long as 5,000 years without food. Genetic analysis of the ancient yeast suggests it was similar to strains still used today to make traditional beer in Zimbabwe and tej, an Ethiopian honey wine. The technique used to extract the microorganisms may help scientists identify foods such as cheese, wine, and pickles in ancient vessels, added Aren Maeir of Bar Ilan University."
