Mon, 09/23/2013 - 15:24 — JimBraum
Hi everyone, I am doing research for an article on homebrewing an anicent Sumerian ale (that I have affectionately called "Siduri's Advice") and the Wikipedia page for one of the key ingredients (Bappir - Sumerian twice-baked barley bread used in ancient Mesopotamian beer, http://en.wikipedia.org/wiki/Bappir) had the following listed:
"Bappir...
A modern homebrewing attempt at baking bappir (and the resultant brew) was done by the Maltose Falcons Home Brewing Society with a recipe of how to brew beer from bappir bread."
However, I have been unable to locate the recipe on this website. If any of you could point it out I would be very grateful.
I promise to post my results to this thread.
Thanks!
Jim
Co-Director
http://SidurisAdvice.com
Forums:
It's in the archived version of our site here
http://archive.maltosefalcons.com/recipes/20051002.php
Great! Thank you so much. So, how was this beer? I don't see any results/tasting section. Also, my research (so far) will probably lend me to add a couple of elements, including burning the bappir, which I think is how the Mesopotamians added a bittering element:
http://sidurisadvice.com/bappir.html
And I will also mildly carbonate the ale, as the Hymn to Ninkasi seems to imply at least some carbonation:
http://sidurisadvice.com/carbonation.html
There may be other changes as I do more research, but I love the region appropriate dates and general recipe. I may eventually also have to add lacto-baterica to the brew in order to more accurately replicate the semi-natural fermentation of the Mesopotamians, but plan to just start with yeast.
Thanks again for the info!
Best,
Jim