hist-brewing: ancient brewing (Daniel Butler-Ehle)

Will H w_hanrott at yahoo.co.uk
Thu Feb 18 07:00:07 PST 2010

I'd like to suggest another possible route to access the sugars: Salivary 

Amylase works at considerably lower temperatures than mashing and can be 
added to a 'mash' by chewing the bread/grain. I'd need a 
biologist/biochemist to back this up, but I believe that the enzyme is not 
degraded easily within it's temperature range and so can continue working 
slowly even at ambient temperatures.

My major concern about this method would be contamination by the other 
microbes in the human mouth.

Here's my disclaimer - I haven't tried this and it isn't based on historical 
research. This is conjecture but it doesn't seem totally far-fetched. 
Perhaps someone on this group can say whether there is any current or 
historical evidence for being done.


----- Original Message ----- 

"Daniel Butler-Ehle" dwbutler at mtu.edu writes:

>They don't understand that malting is a necessary
>step. (And they assume that anything loaf-shaped
>is bread and that anything coming out of what
>looks like an oven must be either bread or pottery.)

>And even if they recognize the need for malting, they
>are often oblivious to the role of mashing.  Countless
>times I have encountered persons who think it is as
>simple as "the grain got wet, then accidentally heated,
>and it became beer".  No, it became barley soup.
>Yeast ferments sugars, not starches.

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