Patrick E. McGovern - Ancient Brews: Rediscovered and Re-created

ANCIENT BREWS

This book takes off where my other books endedprincipally Ancient Wine and Uncorking the Pastand is equally ambitious in trying to encompass the worldwide, millennia-long love affair of our species with fermented beverages.

As ever, I continue to rely on an enthusiastic cadre of analytical chemists in our home Penn Museum laboratory, currently Gretchen Hall and Ted Davidson. Most recently, we have also drawn on the scientific expertise and facilities of the Monell Chemical Senses Center (George Preti, Kate Prigge, and Fabian Toro), the Goddard Space Flight Center (Mike Callahan and Karen Smith), the U.S. Department of Agricultures Tax and Trade Bureau laboratory (Armen Mirzoian), and the Scientific Research and Analysis Laboratory of the Winterthur Museum Conservation Laboratory (Jennifer Mass and Chris Petersen).

I cannot do justice to the numerous individuals here and abroad who have helped me by providing advice and support of every kindarchaeologists, archaebotanists, chemists, fermented beverage-makers, historians, geneticists, physical anthropologists, ad infin.so I wont try. You know who you are, and I hope to respond to you in kind someday.

Special thanks go to Sam Calagione and the many employees at Dogfish Head Brewery who had a hand in producing this book. I especially thank chefs Kevin Downing and Zach Dick (for their meal pairings), Wally Hines (for mood-enhancing atmospheric suggestions), and Alan Weeth (for images). Then there are the brewers and distillers without whom none of the Ancient Brews would exist: Bryan Selders, Mike Gerhardt, Floris Delee, Tim Hawn, Graham Hamblett, and Ben Potts.

Other extremely important contributions to the book were made by Doug Griffith of Xtreme Brewing (for his homebrew interpretations, each carefully tested beforehand) and chef Christopher Ottosen of Norway (for his additional meal pairings).

Finally, I am greatly indebted to my literary agent, Clare Polino, and my editor, Amy Cherry, and the whole team at Norton who made this book a reality.

You all deserve an Ancient Brew!

OTHER BOOKS BY PATRICK E. MCGOVERN

Uncorking the Past:
The Quest for Wine, Beer, and Other Alcoholic Beverages

Ancient Wine:
The Search for the Origins of Viniculture

N.B. This bibliography is not intended to be all-inclusive. For those who wish to dig deeper, please consult my other books and articles. The latter are available in pdf form on my website: http://www.penn
.museum/mcgovern/ancientbrews/.

One book will be particularly useful in providing maps and illustrations to go with my prose throughout this book: McGovern, P. E. 2009/2010. Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. Berkeley: University of California.

GENERAL

Buhner, S. H. 1998. Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. Boulder, CO: Siris.

Calagione, S. 2012a. Extreme Brewing, A Deluxe Edition with 14 New Homebrew Recipes: An Introduction to Brewing Craft Beer at Home. Gloucester, MA: Quarry Books.

_____. 2012b. Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery. 2nd ed. Hoboken, NJ: Wiley.

_____. 2016. Off-Centered Leadership: The Dogfish Head Guide to Motivation, Collaboration and Smart Growth. Hoboken, NJ: Wiley.

Hornsey, I. S. 2012. Alcohol and Its Role in the Evolution of Human Society. London: Royal Society of Chemistry.

Katz, S. 2014. The Art of Fermentation. White River Junction, VT: Chelsea Green.

McGovern, P. E. 2003/2007. Ancient Wine: The Search for the Origins of Viniculture. Princeton: Princeton University.

McGovern, P. E., and Hall, G. R. 2015. Charting a future course for organic residue analysis in archaeology. Journal of Archaeological Method and Theory; doi: 10.1007/s10816-015-9253-z.

McQuaid, J. 2015. Tasty: The Art and Science of What We Eat. New York: Scribner.

Mosher, R. 2004. Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass. Boulder, CO: Brewers Publications.

Schultes, R. E., Hofmann, A., and Rtsch, C. 1992. Plants of the Gods: Their Sacred, Healing, and Hallucinogenic Powers. Rochester, VT: Healing Arts.

Shepherd, G. M. 2011. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. New York: Columbia University.

Siegel, R. K. 2005. Intoxication: The Universal Drive for Mind-altering Substances. Rochester, VT: Park Street.

Stewart, A. 2013. The Drunken Botanist. Chapel Hill, NC: Algonquin Books.

Walton, S. 2003. Out of It: A Cultural History of Intoxication. New York: Harmony Books.

CHAPTER 1: THE HOLY GRAIL

Almeida, P., et al., 2014. A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum. Nature Communications, article no. 4044; doi: 10.1038/ncomms5044.

Arce, H. G., et al. 2008. Complex molecules in the L1157 molecular outflow. Astrophysical Journal 681:L21L24.

Biver, N., et al. 2015. Ethyl alcohol and sugar in comet C/2014 Q2 (Lovejoy). Science Advances 1(9); doi: 10.1126/sciadv.1500863.

Bozic, J., Abramson, C. I., and Bedencic, M., 2006. Reduced ability of ethanol drinkers for social communication in honeybees (Apis mellifera carnica Poll.). Alcohol 38:179183.

Carrigan, M. A., et al. 2014. Hominids adapted to metabolize ethanol long before human-directed fermentation. Proceedings of the National Academy of Sciences USA 112:458463.

Dudley, R. 2004. Ethanol, fruit ripening, and the historical origins of human alcoholism in primate frugivory. Integrative and Comparative Biology 44:315323.

_____. 2014. The Drunken Monkey: Why We Drink and Abuse Alcohol. Berkeley: University of California.

Ghislain, W. E. E., and Yamagiwa, J. 2014. Use of tool sets by chimpanzees for multiple purposes in Moukalaba-Doudou National Park, Gabon. Primates 55:467472.

Gochman, S. R., Brown, M. B., and Dominy, N. J. 2016. Alcohol discrimination and preferences in two species of nectar-feeding primate. Royal Society Open Science 3: 160217; doi: 10.1098/rsos.160217.

Goesmann, F., et al. 2015. Organic compounds on comet 67P/Churyumov-Gerasimenko revealed by COSAC mass spectrometry. Science 349(6247); doi: 10.1126/science.aab0689.

Henry, A. G. 2012. The diet of Australopithecus sediba. Nature 487:9093.

Hockings, K. J., et al. 2015. Tools to tipple: ethanol ingestion by wild chimpanzees using leaf-sponges. Royal Society Open Science; doi: 10.1098/rsos.150150.

Jeandet, P., et al. 2015. Chemical messages in 170-year-old champagne bottles from the Baltic Sea: revealing tastes from the past. Proceedings of the National Academy of Sciences USA 112: 58935898; doi: 10.1073/pnas.1500783112.

Johns, T. 1990. With Bitter Herbs They Shall Eat It: Chemical Ecology and the Origins of Human Diet and Medicine. Tucson: University of Arizona.

Lewis-Williams, J. D. 2005. Inside the Neolithic Mind: Consciousness, Cosmos and the Realm of the Gods. London: Thames & Hudson.

Majno, G. 1975. The Healing Hand: Man and Wound in the Ancient World. Cambridge: Harvard University.

Olson, C. R., et al. 2014. Drinking songs: alcohol effects on learned song of zebra finches. PloS One 9(12): e115427.