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| Jack Linthicum... |
 Posted: Mon Nov 02, 2009 12:47 am |
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Beer and Archaeology
Monday November 2, 2009
Now, don't get me wrong. Archaeologists do have a reputation for
drinking an ocean of beer at the end of their working day, but that is
besides the point. I recently heard about an inventive public
archaeology venue, being carried out in Milwaukee, Wisconsin—surely
one of the beer-making capitals of the world.
Making Beer the Medieval Way at Archeon
Making Beer the Medieval Way at Archeon. Photo by Hans Splinter
This year marks the second annual set of courses taught in Milwaukee
called Ale through the Ages: The Anthropology and Archaeology of
Brewing, a series of short courses on ancient beer brewing, bottling
and tasting.
Ale through the Ages is taught by staff from Discovery Worlds museum
located in Milwaukee, Wisconsin. October's class brewed Rhineland
Roggenbier, a tasty ale that predates the German purity law of 1516;
November will see the brewing of Mayan chicha beer, an ancient recipe
made with corn and cocoa; and December promises a taste of the sweet
honeyed medieval Mead of Meath ale.
Yum! You can sign up for each class, and the November classes start on
the 3rd, so belly on up to the bar!
* Discovery World Programs: Ale through the Ages (scroll down a
tad for the course description) http://programs.discoveryworld.org/?p=147
* Ale through the Ages on Kevin Cullen's A Distant Mirror blog
http://distantmirror.wordpress.com/2009/10/09/ale-through-the-ages-the-anthropology-and-archaeology-of-brewing/
* The Origin of Wine, from an archaeological standpoint
* The Herbal Wines of Ancient Egypt
http://www.archaeologynews.org/story.asp?ID=519152&Title=Beer%20and%20Archaeology |
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