hist-brewing: all wheat extract

[PBLoomis at aol.com]

In a message dated 2/3/01 6:08:54 AM Central Standard Time, 
John_Purdy at Jabil.com writes:

> While we're talking wheat...at a local health food store I
>  came across a bag of air-puffed wheat that is some odd strain they found in
>  a pretty remote piece of American wilderness.  The claims are that it is
>  virtually untouched by man in that it has never been selectively bred or 
any
>  of that stuff.  It was over by the snacks and has a distinctively nutty
>  flavor.  Used it in a wheat braggot but I was using extracts for the malts
>  so I don't know how it would have worked in a filter bed.
>  
    Anybody out there an expert on the history of wheat?  I think 
the purveyor of this particular wheat is trying to flim-flam the health 
food consumers.  IIRC, wheat is a domestic hybrid from two wild 
goat grasses, and first appeared in Mesopotamia about 10500 BC.  
I'm pretty sure I got this from the PBS program "Connections".
     The scary part about it is that the two parent stocks are far 
enough apart that their offspring should be sterile, like a mule.  
That the offspring were fertile implies some pretty sophisticated 
genetic surgery, or one hell of a fortuitous mutation.
    Interventionism, anyone?
    Scotti
    "Not all chemicals [in food] are bad.  Hydrogen and oxygen 
are chemicals which go together to make water, one of the main 
ingredients in beer."                   -- Dave Barry

    "Not all chemicals [in food] are bad.  Hydrogen and oxygen 
are chemicals which go together to make water, one of the main 
ingredients in beer."                   -- Dave Berry

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