Ancient Brews Rediscovered & Re-Created

Anthropology professor McGovern (Uncorking the Past) continues his exploration of ancient elixirs, taking readers on a global trip through time to discover how various intoxicants were created and imbibed. McGovern and his travel and research partner Sam Calagione, the CEO of Dogfish Brewery, offer recipes for a number of these ancient quaffs. Beginning in the Cretaceous period—when, as McGovern notes, our ancestors likely discovered the wonders of fermentation—their journey takes them to the Middle East to learn about a curious Phrygian cocktail likely composed of wine, beer, and mead—and, later, to China, Egypt, and Scandinavia, among other countries. McGovern’s excitement and passion for his subject shines brightly, but it’s at times slowed by academic passages that read more like lectures than field reporting. Home brew enthusiasts, however, will appreciate that attention to detail, as McGovern offers painstakingly specific recipes for recreating these beverages as well as suggested dishes to complement them. Beer historians and home brewers are sure to find McGovern’s work a worthwhile addition to the brewing canon. (June)