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Alcoholic drinks from Åland, Finland
Five bottles of beer were raised in 2010 from a schooner wreck lying at 48 m off Åland, along with bottles of champagne. VTT and partners found two different hopped beers that had been fermented by brewing yeast and then changed by bacteria and enzymes over about 170 years on the seabed. Live beer-spoilage lactic bacteria were recovered from the bottles; how the beer was brewed is inferred.
A short entry: the sources we found record only what is said here about Åland shipwreck beer itself.
| hops, high in beta-acids, added before the wort was boiled |
Total time across the recorded steps: 170 years
What changes: Hops boil in the wort and their bitter acids change form
The hops were added before the boil, turning alpha-acids into iso-alpha-acids and beta-acids into hulupones. One beer was more strongly hopped than the other. Output: hopped wort.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Five bottles of beer were raised in 2010 from a schooner wreck lying at 48 m off Åland, along with bottles of champagne. VTT and partners found two different hopped beers that had been fermented by brewing yeast and then changed by bacteria and enzymes over about 170 years on the seabed. Live beer-spoilage lactic bacteria were recovered from the bottles; how the beer was brewed is inferred. Made in 4 steps over 170 years. The longest step, lie on the seabed, takes 170 years (Londesborough J 2015) and runs at 2–4 °C (Jeandet P 2015). Brewing yeast does most of the fermenting.
| Main step | 170 yearsReported[londesborough2015] | Lie on the seabed |
|---|---|---|
| Temperature | 2–4 °CReported[jeandet2015] | Lie on the seabed |
This is not a living tradition but a recovered product. Its value is evidence of how a 19th-century hopped beer was made, and that live lactic beer-spoilage bacteria survived in the bottles.
Every number is labelled with how it is known. How this atlas is made
Found by side-scan sonar on 6 July 2010 in Åland's southern archipelago and salvaged that August and September with 162 bottles of champagne; one of the five beer bottles burst on recovery and one was sent to VTT.
