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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Israeli scientists brew groundbreaking ‘ancient beer’ from 5,000-year-old yeast

May 22, 2019 from the Times of Israel:

"Using yeast that lay dormant for thousands of years, a team of Israeli biologists, archaeologists and beer makers has successfully brewed the beer that Goliath of Gath may have quaffed as he set out to meet a young shepherd named David. And assuming seed funding is secured, soon the brew will hit supermarket shelves, too. "

"In a multi-layered, interdisciplinary long-term experiment, scientists isolated six yeast strains from 21 sherds of beer or wine vessels excavated from four ancient Holy Land sites. Once populated by Philistines, Canaanites, Egyptians, or Judeans, the sites include biblical Tell es-Safi/Gath (ca. 850 BCE), Bronze Age En-Besor in the Negev and an Egyptian brewery found in Tel Aviv’s Ha-Masger Street (both ca. 3100 BCE), and Jerusalem’s Ramat Rachel (ca. 8th to 4th century BCE). "

"Using yeast that lay dormant for thousands of years, a team of Israeli biologists, archaeologists and beer makers has successfully brewed the beer that Goliath of Gath may have quaffed as he set out to meet a young shepherd named David. And assuming seed funding is secured, soon the brew will hit supermarket shelves, too."

"In a multi-layered, interdisciplinary long-term experiment, scientists isolated six yeast strains from 21 sherds of beer or wine vessels excavated from four ancient Holy Land sites. Once populated by Philistines, Canaanites, Egyptians, or Judeans, the sites include biblical Tell es-Safi/Gath (ca. 850 BCE), Bronze Age En-Besor in the Negev and an Egyptian brewery found in Tel Aviv’s Ha-Masger Street (both ca. 3100 BCE), and Jerusalem’s Ramat Rachel (ca. 8th to 4th century BCE)."

"After DNA sequencing and other high-tech medical imaging and identification methods, the six isolated strains of viable yeast were successfully revitalized and used to brew potable “ancient beers.” Each brew had a different aromas depending upon the yeast strain, according to the recent peer-reviewed mBio journal paper .”

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