How exactly were beer/bread made in Ancient Egypt?

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No ancient recipe has been found, however Dr. Delwen Samuel has chemically analyzed beer residues on ancient pottery. She suggests ancient Egyptians used malted emmer (emmet which had already been sprouted), which they ground and mixed with cool water; this was added to an equal quantity of emmer wheat which was ground and boiled with water. The mixture was sieved and allowed to ferment.

This answer is based on an experiment by Tel Aviv Univesity Egyptology grad students, that did their best to recreate the processes: http://archaeology.tau.ac.il/drink-like-an-egyptian-taste-ancient-egyptian-beer

I recommend visiting the site for further photographic documentation of their processes. Please also note their references for further reading:

  • Samuel, D. Beer. In: Redford, D. B. (ed.). The Oxford Encyclopedia of Ancient Egypt. Oxford: 171-172.

  • Samuel, D. Rediscovering Ancient Egyptian Beer. Brewer’s Guardian 124/12: 27-31.

  • Geller, J. R. From Prehistory to History: Beer in Ancient Egypt. In: Friedman, R. and Adams, B. (eds.). The Followers of Horus: Studies Dedicated to Michael Allen Hoffman 1944-1990. Oxford: 19-26.

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