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

Baden,Doug baden at oclc.org
Thu Feb 18 07:31:34 PST 2010

Interesting.  I remember that in Egyptian writing they talk about
chewing the grain to make it go.  I think I have seen this reference
elsewhere, possibly Celtic? 


When I see the words "And it is obvious that...", I know I have many
hours of hard work to "see" the obvious.

-----Original Message-----
From: hist-brewing-bounces at pbm.com [mailto:hist-brewing-bounces at pbm.com]
On Behalf Of Will H
Sent: Thursday, February 18, 2010 10:00 AM
To: hist-brewing at pbm.com
Subject: Re: hist-brewing: ancient brewing (Daniel Butler-Ehle)

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

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
degraded easily within it's temperature range and so can continue
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
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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