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Alcoholic drinks from Egypt
Ancient Egyptian beer was brewed from malted emmer wheat or barley. Microscopy of dried beer residues suggests brewers mixed cooked and uncooked malt with water, strained off the husk and then added yeast, rather than simply soaking bread. The oldest known brewery, at Hierakonpolis, heated mash in large clay vats; all of the method is inferred from residues and remains.
A short entry: the sources we found record only what is said here about Ancient Egyptian beer itself.
| emmer wheat malt, with some barley | |
| water | |
| Starter | yeast (inferred from residues; the source of the yeast is not known) |
What changes: Grain sprouts, and its enzymes start to eat into the starch
Output: emmer or barley malt.
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
Ancient Egyptian beer was brewed from malted emmer wheat or barley. Microscopy of dried beer residues suggests brewers mixed cooked and uncooked malt with water, strained off the husk and then added yeast, rather than simply soaking bread. The oldest known brewery, at Hierakonpolis, heated mash in large clay vats; all of the method is inferred from residues and remains. Yeast does most of the fermenting.
Microscopy of real residues shows a malt-and-water mash, partly cooked and strained, rather than the older textbook model of crumbling lightly baked bread into water.
Every number is labelled with how it is known. How this atlas is made
Farag and colleagues in 2019 analysed residues from the Predynastic brewery at Hierakonpolis, which they describe as the oldest dated brewery in Egypt [farag2019].
