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Is this beer?
General Beer Discussion by JLOZIER
Last weekend I sampled a beer made from an ancient Egyptian recipe that Great Basin made in cross-promotion with some exhibit that the Nevada Natural History Museum's anniversary (I'm not sure if that is quite correct; maybe Slowrunner can clarify). I thought it would be some kind of Dogfish Head spit beer, but they used coriander for flavor (and not saliva) so I tried it. Anyway, this beer is made with a 50/50 split of roasted emmer and 2-row barley, yeast, and no hops. I didn't add it because a). I didn't know if it actually qualified as "beer" as this site defines it, and b). I had no idea what style it would fall into. What say you?[?]
13 years ago
The DFH beer from Egypt used an ';ancient' wild yeast strain. The DFH 'spit' beer was Peruvian (and not something I'll knowingly ever try). Note to DFH, If you absolutely need to make a beer that uses amylase, there are several labs in the US that can make a synthetic version..........
Oh, good grief! It's not as if Sam spit in your beer just before you were going to take a sip. After the grain is milled by teeth and the starches broken down by enzymes in saliva, the corn slurry is baked at a temperature high enough to kill any germs. If the starches were not broken down to simpler sugars, there would be nothing for the wild yeast to play with, i.e., no beer.
quote: Originally posted by cyrenaica
The DFH beer from Egypt used an ';ancient' wild yeast strain. The DFH 'spit' beer was Peruvian (and not something I'll knowingly ever try). Note to DFH, If you absolutely need to make a beer that uses amylase, there are several labs in the US that can make a synthetic version..........
BLUESANDBARBQ
74923
Chicha! [img]http://ultimateears.com/uploads/assets/atw/roots-of-chicha-2.jpg[/img]
I have the same issues, just knowing that turns me off. Same with Kopi Luwak coffee, knowing that the beans have passed through the intestinal tract of another animal.............not my cup of tea (or mug of coffee as the case may be). Sure, you have an issue of using a synthetic protein vs naturally occuring protein, but some bodily functions are best left to the individual and not shared with others. Beer made with natual saliva and coffee made from animal poop among them.
quote: Originally posted by FoamDome Oh, good grief! It's not as if Sam spit in your beer just before you were going to take a sip. After the grain is milled by teeth and the starches broken down by enzymes in saliva, the corn slurry is baked at a temperature high enough to kill any germs. If the starches were not broken down to simpler sugars, there would be nothing for the wild yeast to play with, i.e., no beer.
quote: quote: Originally posted by cyrenaica
The DFH beer from Egypt used an ';ancient' wild yeast strain. The DFH 'spit' beer was Peruvian (and not something I'll knowingly ever try). Note to DFH, If you absolutely need to make a beer that uses amylase, there are several labs in the US that can make a synthetic version..........
Point well-made. I first heard of cat poop coffee in the movie Bucket List. I thought it hysterical that the Jack Nicholaus character had know idea what he was drinking and apparently only liked it because it was expensive. If my point were valid, I should be equally likely to try the beer or the coffee. That's not true. I am more squeamish about the coffee.
quote: Originally posted by treborius I have the same issues, just knowing that turns me off. Same with Kopi Luwak coffee, knowing that the beans have passed through the intestinal tract of another animal.............not my cup of tea (or mug of coffee as the case may be). Sure, you have an issue of using a synthetic protein vs naturally occuring protein, but some bodily functions are best left to the individual and not shared with others. Beer made with natual saliva and coffee made from animal poop among them.
quote: quote: Originally posted by FoamDome Oh, good grief! It's not as if Sam spit in your beer just before you were going to take a sip. After the grain is milled by teeth and the starches broken down by enzymes in saliva, the corn slurry is baked at a temperature high enough to kill any germs. If the starches were not broken down to simpler sugars, there would be nothing for the wild yeast to play with, i.e., no beer.
quote: quote: quote: Originally posted by cyrenaica
The DFH beer from Egypt used an ';ancient' wild yeast strain. The DFH 'spit' beer was Peruvian (and not something I'll knowingly ever try). Note to DFH, If you absolutely need to make a beer that uses amylase, there are several labs in the US that can make a synthetic version..........
SLOWRUNNER77
84439
Sorry I just stumbled onto this one, but I can't be of much help anyway. I haven't had much to do with Great Basin for months, unfortunately, due to crappy customer service. Been going to Silver Peak for the local fix, and will keep doing so. As far as the beer goes, spiced ale sounds right. Chica creeps me out a little, but I'll try it if I can. And for whatever reason, the weasel poo creeps me out less...and BG Brunch is one of my very favorite beers, so you squeemish folk are really missing out.
