The Beer Archaeologist By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization

The Beer Archaeologist By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization

It is soon after dawn in the Dogfish Head brewpub in Rehoboth Beach, Delaware, where in actuality the aspiration for the early early morning would be to resurrect A egyptian ale whose recipe dates back many thousands of years.

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Movie: Inside Dogfish Head Brewery

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But will the za’atar—a potent Middle Eastern spice combination redolent of oregano—clobber the soft, flowery taste for the chamomile? And how about the dried doum-palm good fresh fruit, that has been downering off a worrisome fungusy fragrance from the time it had been fallen in a brandy snifter of warm water and sampled as a tea?

“i would like Dr. Pat to test this, ” says Sam Calagione, Dogfish Head’s creator, frowning into their cup.

A 66-year-old archaeologist, wanders into the little pub, an oddity among the hip young brewers in their sweat shirts and flannel at last, Patrick McGovern.

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