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August 2,2002 |
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| New Hypothesis Validated on Method of Brewing Beer in Ancient Egypt | |
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| Kirin Brewery Co., Ltd. (President:
Koichiro Aramaki) has employed an experimental archaeological technique to recreate
as accurately as possible the beer of the Old Kingdom of ancient Egypt. This validates
a new hypothesis that differs from previous assumptions on the method of brewing
this beer. Various studies have been conducted around the world on beer brewing
in ancient Egypt. Through this validation, however, Kirin has become the first
company to fully interpret the wall paintings illustrating the beer-making process
in the tomb of Niankhkhnum and Khnumuhotep of the Old Kingdom (2650-2180 B.C.)
and successfully recreate the beer. Kirin plans to continue its zymurgical research,
and in October 2002 will present the results at a conference of the Master Brewers
Association of America. Beer brewing in ancient Egypt consisted of three processes: yeast cultivation, sweet wort production and fermentation. Most beers today are brewed using similar processes. However, one difference in yeast cultivation is that in the ancient Egyptian beer, the yeast was activated with grapes or raisins and date juice, and cultivated using bread. Another key point is that activated yeast was propagated from fruits in liquid, and was reproduced using bread. Lactic acid fermentation of the dough was done in the bread-making process, and the lactic acid bacteria and other bacteria were deactivated through sterilization by baking the bread. These ideas differ considerably from the conventional theory that mash from the bread was fermented naturally with the yeast in the air. The new hypothesis shows that 4,000-5,000 years before the existence of microorganisms and yeast was confirmed in the 17th century, microorganisms were being elaborately and systematically controlled. The recreated beer has a high alcohol content of about 10 percent, which is different from the previous assumption of around 3 percent. This is supported by images of feasts inscribed on the walls of the tombs, and represents an interesting discovery for research of the eating habits and culture of ancient Egypt. The beer contained very little carbonation and thus had no froth, and because it was lactic fermented, it had a much higher lactic acid content than contemporary beers. The lactic acid gives the beer a moderately bitter flavor and good body, and it is believed that the beer of that time, when hops were not used, had a flavor balance resembling that of white wine. Kirin first created a sample of Egyptian beer in 1981, based on many hypotheses. In recent research, comparative studies on 37 different types of native liquors that still exist today led to the discovery of a common pathway that enabled suppositions to be made about the process of brewing the Old Kingdom beer. Building on these concepts, a new hypothesis about beer-making emerged from comparative studies of 11 different wall-painting materials provided by Old Kingdom expert Sakuji Yoshimura, Professor and Director of Egyptology Research at Waseda University. In February 2002, Kirin launched a project to recreate the beer of ancient Egypt to validate this hypothesis through experimental archaeology. Moreover, since it is known that beer production methods changed through the ages, Kirin plans to follow this up by analyzing the wall paintings illustrating the beer-making process of the Middle Kingdom and New Kingdom, and re-creating that process in 2003. This information has been available (in Japanese) since September at the virtual university, Kirin Beer University, on Kirin's Web site. Kirin will also consider holding events where people can sample the recreated beers. The Kirin Group aims to be a business group that creates value to enhance the lives of customers. Kirin will continue researching the culture and history of beer, the Company's main business, to offer more information that broadens the enjoyment of beer. |
| Old Kingdom recipe
Niankhkhnum's beer (yields about 4 liters per pot) New Kingdom recipe Kenamun's beer (yields about 4 liters per pot) |
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