Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard Cassandra Cookson

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Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard  by  Cassandra Cookson

Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard by Cassandra Cookson
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This isn’t a book about the artistry of modern homebrewing. It’s a rough, primitive, downright scary way to walk through the life of an ancient brewer. You won’t find modern clone recipes for creating flavors inspired by the ancient world. Instead,MoreThis isn’t a book about the artistry of modern homebrewing. It’s a rough, primitive, downright scary way to walk through the life of an ancient brewer. You won’t find modern clone recipes for creating flavors inspired by the ancient world.

Instead, you’ll find the actual techniques people used 3000 years ago to make hard cider, 1500 years ago to make mead, and 1000 years ago to make ale. If you’re in the mood for some armchair archaeology, you can still brew this way today.These are some of the oldest human recipes for alcohol. The cider predates the invention of steel. All of the techniques predate modern brewing. The ancients didnt have ways to measure specific gravity or alcohol content. They were more concerned with keeping bugs out and hoping their precious grains didnt rot before they fermented.

Its humbling to learn how our ancestors brewed before the invention of fermenting chambers, airlocks, and all the modern conveniences which let people brew clean, clear, precise beers today.



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