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Dinesh

Dinesh club

Posted: 26 Feb 2022

Taken: 26 Feb 2022

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Uncorking the Past •
Author •
Patrick E McGovern •

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this photo by Dinesh

A modern mashing installation in Burkina Faso whose construction is remarkably similar to the facilities of Predynastic Egypt five thousand years earlier. Photograph courtesy Michel Voltz, Universite de Ougadougou, Burkina Faso
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 Dinesh
Dinesh club
. . . making a wheat beer is known in Egypt today, especially among peasants and boatmen along the Nile. Especially popular in Nubia, it is called ‘bouza’ in Arabic (no relation to the English word “booze”) . First cereal -- generally wheat, but also barley, millet, and sorghum -- is ground and lightly baked as leavened bread, with a moist, yeasty center. The bread is broken, diluate with water, and combined with malt. The resulting mash is moderatly heated for several hours and more water added, and, sometimes after a filtration step, the beverage is primed with some old ‘bouza’ and set aside to ferment for several days. Essentially the same process was used to make beer in Egypt 1,500 years earlier, as detailed by the Greek alchemist Zosimus. ~ Page 247
2 years ago.

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