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Alcoholic drinks from Sumer
Sumerian beer was brewed from barley malt and bappir, a barley product often called beer-bread. The Hymn to Ninkasi describes baking bappir, malting and soaking grain, cooling the mash on reed mats and fermenting it in a vat over a collector vat. These steps are a reading of a poem and of accounting tablets, not a recipe, and what bappir was is still argued.
| Barley malt (munu) | [damerow2012] |
| Bappir | Read as baked beer-bread; Damerow notes it was measured by volume like grain, not counted like loaves[damerow2012][etcsl-ninkasi] |
| Honey and wine (as the hymn's translation reads) | [etcsl-ninkasi] |
| Starter | unknown for Sumerian beer. Sallaberger and Stol read bappir as a sourdough that brought in the yeast (Zythophile 2024), a reading others dispute. For a 13th-century BC reconstruction from Tall Bazi, Damerow suggests spontaneous fermentation, later carried on by passing foam from one batch to the next. |
Total time across the recorded steps: 5.5 days
What changes: Dough mixed with sweet aromatics is baked into bappir in a big oven
Output: bappir.
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
Sumerian beer was brewed from barley malt and bappir, a barley product often called beer-bread. The Hymn to Ninkasi describes baking bappir, malting and soaking grain, cooling the mash on reed mats and fermenting it in a vat over a collector vat. These steps are a reading of a poem and of accounting tablets, not a recipe, and what bappir was is still argued. Made in 7 steps over 5.5 days. The longest step, malt the barley, takes 4 days (Damerow P. 2012) and runs at 24 °C (Damerow P. 2012). A yeast giving a mix of alcoholic and lactic fermentation, in the Tall Bazi reconstruction (yeast was also found in vessels there); no microbes are documented for Sumerian beer itself does most of the fermenting.
| Main step | 4 daysReported[damerow2012] | Malt the barley |
|---|---|---|
| Temperature | 24 °CReported[damerow2012] | Malt the barley |
Sumerian beer used bappir alongside malt, and the hymn has the beer filter from a fermenting vat into a collector vat below. Every step is a reconstruction from a poem and accounting tablets.
In the Tall Bazi reconstruction, described by Damerow, the mash was stirred for 15 minutes at about 34 degrees Celsius and fermented 36 hours at 24 degrees, and the beer stayed stable for more than two months. The malt was dried at about 60 degrees on roofs. Damerow also notes the argument that ordinary beer was weak, usually under 1 % alcohol like kvass.
Every number is labelled with how it is known. How this atlas is made
The Hymn to Ninkasi survives in copies written after the decline of Sumerian culture. Scholars dispute whether it is a recipe; Zythophile (2024) argues it is not a recipe. Old Sumerian tablets from Girsu list malt, bappir, imgaga, titab and GAR tam-ma as brewing ingredients.
