Finnish scientists are looking to reverse engineer an ale that was found in a 19th century shipwreck in the Baltic Sea. Priorities are different in Europe...
The shipwreck yielded 145 champagne bottles including vintages from Heidseck, Veuve Clicquot and Juglar, and most of what would be a modern-day six-pack.
Professional beer tasters sampled the brew: "They said that it did taste very old, which is no surprise, with some burnt notes. But it was quite acidic - which could mean there's been some fermenting going on in the bottle." If they can still detect living yeast or other microbial cells, they can try to compare them to brewing yeasts that we know today. Further chemical analysis would be needed to determine what hops were used, and even then, since the beer was not fresh, there would still be a level of modern interpretation to match the old brew formula.
The shipwreck yielded 145 champagne bottles including vintages from Heidseck, Veuve Clicquot and Juglar, and most of what would be a modern-day six-pack.
Professional beer tasters sampled the brew: "They said that it did taste very old, which is no surprise, with some burnt notes. But it was quite acidic - which could mean there's been some fermenting going on in the bottle." If they can still detect living yeast or other microbial cells, they can try to compare them to brewing yeasts that we know today. Further chemical analysis would be needed to determine what hops were used, and even then, since the beer was not fresh, there would still be a level of modern interpretation to match the old brew formula.
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