Home / Beer Recipes / How to make 5,000 year old beer I Pleasant Vices episode 3

How to make 5,000 year old beer I Pleasant Vices episode 3

In episode 3 of the Pleasant Vices series food historian Tasha Marks is joined by brewer Michaela Charles and beverage consultant Susan Boyle to make Ancient Egyptian beer.

To find out more about ancient brewing, read Tasha’s article on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to.

Pleasant Vices is a four-part series on aphrodisiacs, beer, sugar and chocolate. Each is hosted by Tasha Marks with invited guests and each has an accompanying recipe film. To accompany this episode Tasha is making a cocktail using the flavours of Ancient Egypt which will be available from Monday on this channel.

With thanks to the Alpha Beta brewery and Pitt Cue restaurant for allowing us to film in their beautiful premises. To find out more visit them here: http://alphabetabrewery.com/

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  1. The British Museum

    For everyone looking for the recipe, you can find out the ingredients and more about the vessel here:

  2. It brings history to life and shows us that things weren't much different then imagine an advert . ''After you've spent all day building a pyramid you deserve the flavour of Imhotep Beer . '' 🙂

  3. Brewing starts at 5:33
    Tasting starts at 9:29

  4. Step 1: Make beer
    Step 2: Wait 5,000 years

  5. The womans shirt on the right makes it look like her shirt texture hasn't fully loaded.

  6. Very cool!

  7. Thank you very much for this, I am a fan of ancient beers and brewing methods, mostly because I don't like hops at all. The thought of what the spice packet added to the taste is tantalizing!!
    I'm glad to know that some of the beer was brewed in steel, as that is much easier to locate than a terracotta amphora LOL. I may also just use glass, which I already have. This certainly inspiring!!

  8. magnus thunderson

    I knew that beer was invent in Egypt and i knew it was common in English medieval life but i did not know it was given to all the workers so thank you for correcting history

  9. 7:07 vindaloo for dinner last night

  10. It maybe an odd observation to make, but look at it. There are three experts on the topic who are all women, talking about beer. In the past, that would've not been possible I think. How far we've come in becoming a more equal society. It's great!

  11. The woman on the right looks like her sweater textures didn't load in LOL

  12. This makes my thirsty. xD

  13. What?! Why pour it like that in the intro? That is the angriest pour in the world.

  14. Enjoyed!!!

  15. They kind of take forever to get to the point

  16. Hello, is there gonna be an item on the yeast you used for the beer? There's nothing in the blog, video or in the recipe about it

  17. Excellent episode, I've brewed regular modern beer twice now, and I think it might be time to challenge myself with something new.

  18. Queens' English? Not even – at 2:20 the blonde pronounces potable with a short o. It is of course a long o in every English speaking country on earth. You could call this nit-picky but I had to do it since these are representatives of the British Museum, self proclaimed experts on potables and speak like typical upper crust Britains which we all know speak the most perfect English on the planet.

  19. truly thank you. That was a great joy to watch. I know I want to try it for myself.

  20. This video was great!

  21. I was looking down when they said "Susan Boyle," lol NOT the Susan Boyle I was expecting to see!

  22. Hi all, thank you all so much for viewing our video and sharing it with us. we had a blast. Yes, we would love to share a recipe with you. we have one written out and we WILL be putting a link up to it, watch this space!

  23. Hmm, I wonder if the higher than expected ABV is a result of the modern ingredients? Modern dates, I would expect, are holding more sugar capacity than ancient varieties? Never mind grains that likely looked half-again smaller and held less nutrient content.
    I wonder too at the strain of yeast from the ancient period. Would it have been as efficient at processing sugars?

  24. Now, my question is how do you make the ceramic pot rofl will there be a tutorial

  25. The British Museum should negotiate with a brewer to make and bottle these! The Museum's financial needs would be satisfied and then some!

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