Mijiaya Neolithic Ale

Описание

A 5000 year-old recipe for sour ale recreated with the help of Archaeologists at Stanford and the Shaanxi Institute of Archaeology. Based on their findings at the Mijiaya dig site in Shaanxi province - the earliest evidence of barley-based brewing in China - this beer was made with broomcorn millet, barley, mountain yam, and Job’s tears, plus hawthorn fruit, lily bulb, honey, and snake gourd root... all ingredients available to the ancient brewers of the late Yangshao period (3400 to 2900 B.C.). It was then soured with wild yeast collected on a farm in northern Shaanxi. Brewed without hops, this beer has an effervescent lemon tartness that cuts through the sweet and earthy flavors of its ancient fermentables.