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...I'll drink to that too -HIC
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Stone Age Man invented beer
- Thread starter Bill Marsh
- Start date
...I'll drink to that too -HIC
- Joined
- Jan 26, 2002
- Messages
- 2,737
Here's a pix of the critter that so generously pre-processes the coffee beans,
Paradoxurus hermaphroditus--also known as the musang, toddy cat or palm civet:
They have other charming features--
"While growing up in Indonesia, I would sometimes wake up to a
terrible racket in the ceiling, occasionally followed by a
sickly-sweet odor reminiscent of a striped skunk. It was the
musangs, or common palm civets, having some sort of spat."
http://www.blueplanetbiomes.org/common_palm_civet.htm
It's probably best not to know what accounts for the Latin name, and I don't.
The coffee's $15 a cup but you can get a pound of beans for only $300.
http://www.washtimes.com/national/20020325-78733448.htm
Supposedly the civets choose only the most perfectly ripe coffee berries to consume.
They are also fond of fermented palm sap, so they seem to have fine tastes.
However it seems somebody took some journalistic license with the widely-reported story of "dung beer" supposedly re-produced by those studying a 5,000 year-old brewery in Orkney.
Ananova was one of those that distributed the story.:
"Historians brew ancient beer flavoured with dung.
Historians have brewed a beer flavoured with animal dung after
recreating an ancient Orkney recipe. It was made after archeologists
uncovered what they believe is a 5,000-year-old pub and brewery on
the remote islands. The ale is brewed in clay pots with traces of baked animal
droppings. Merryn Dineley, from Manchester University, was chief brewer of
the Stone Age liquor. She insists it is "quite delicious".
Ms Dineley examined stone-lined drains running under houses in
the Neolithic village of Skara Brae in the Orkneys.
She found evidence of a kiln for malting grain and traces of a
cereal-based fermented alcohol.
Story filed: 16:46 Sunday 2nd September 2001"
http://www.ananova.com/news/story/sm_388427.html
BUT,
" The archaeologist at the back of the recent "dung beer" press reports
was on Radio Orkney this morning setting the record straight.
Dung, she said, was never used in making beer. The local freelance
"journalist" who originally wrote the story got her wires completely
crossed - the dung was used to fire the Neolithic clay pots at the a
recent demonstration of ancient pottery and brewery, and had nothing
to do with flavouring or any other aspect of the brewing process."
http://archiver.rootsweb.com/th/read/ORCADIA/2001-09/0999679268
Seems that beer is still safe, but everyone wants to believe that ancient Scots brewed with dung...
Nearly doubling the known age of the brewing process to 9,000 years is impressive.
Heating the mash was probably accomplished by the addition of stones
warmed in a fire, so a fairly primitive vessel would work. Such a process
for heating is very occasionally used by small breweries for special batches
today, and the uneven heat distribution is said to produce lots of carmelization.
Paradoxurus hermaphroditus--also known as the musang, toddy cat or palm civet:
They have other charming features--
"While growing up in Indonesia, I would sometimes wake up to a
terrible racket in the ceiling, occasionally followed by a
sickly-sweet odor reminiscent of a striped skunk. It was the
musangs, or common palm civets, having some sort of spat."
http://www.blueplanetbiomes.org/common_palm_civet.htm
It's probably best not to know what accounts for the Latin name, and I don't.
The coffee's $15 a cup but you can get a pound of beans for only $300.
http://www.washtimes.com/national/20020325-78733448.htm
Supposedly the civets choose only the most perfectly ripe coffee berries to consume.
They are also fond of fermented palm sap, so they seem to have fine tastes.
However it seems somebody took some journalistic license with the widely-reported story of "dung beer" supposedly re-produced by those studying a 5,000 year-old brewery in Orkney.
Ananova was one of those that distributed the story.:
"Historians brew ancient beer flavoured with dung.
Historians have brewed a beer flavoured with animal dung after
recreating an ancient Orkney recipe. It was made after archeologists
uncovered what they believe is a 5,000-year-old pub and brewery on
the remote islands. The ale is brewed in clay pots with traces of baked animal
droppings. Merryn Dineley, from Manchester University, was chief brewer of
the Stone Age liquor. She insists it is "quite delicious".
Ms Dineley examined stone-lined drains running under houses in
the Neolithic village of Skara Brae in the Orkneys.
She found evidence of a kiln for malting grain and traces of a
cereal-based fermented alcohol.
Story filed: 16:46 Sunday 2nd September 2001"
http://www.ananova.com/news/story/sm_388427.html
BUT,
" The archaeologist at the back of the recent "dung beer" press reports
was on Radio Orkney this morning setting the record straight.
Dung, she said, was never used in making beer. The local freelance
"journalist" who originally wrote the story got her wires completely
crossed - the dung was used to fire the Neolithic clay pots at the a
recent demonstration of ancient pottery and brewery, and had nothing
to do with flavouring or any other aspect of the brewing process."
http://archiver.rootsweb.com/th/read/ORCADIA/2001-09/0999679268
Seems that beer is still safe, but everyone wants to believe that ancient Scots brewed with dung...
Nearly doubling the known age of the brewing process to 9,000 years is impressive.
Heating the mash was probably accomplished by the addition of stones
warmed in a fire, so a fairly primitive vessel would work. Such a process
for heating is very occasionally used by small breweries for special batches
today, and the uneven heat distribution is said to produce lots of carmelization.
I thought my ancient ancestors in Scotland used peat to make that smoky, 'honey of the Gods'.
We need to take a moment here & remember that the consumption of alcoholic drinks tends to make some of us steady........I have been told by the ChairWoman of the Board that here of late, on occassion she has witnessed the fact that I have been so steady, I didn't move for a day or so at a time. Woman has no sense of humor.
We need to take a moment here & remember that the consumption of alcoholic drinks tends to make some of us steady........I have been told by the ChairWoman of the Board that here of late, on occassion she has witnessed the fact that I have been so steady, I didn't move for a day or so at a time. Woman has no sense of humor.
