Who knew, in a world of Natty Light, Budweiser and PBR, that we have actually demonstrated an improvement in the area of beer making… in the last 10,000 years, that is.
Tonight, students, professors and community members alike piled into an auditorium to hear “Uncorking the Past,” a lecture about ancient beverages from the Director of the Penn Museum’s Biomolecular Archaeology Lab, Patrick McGovern, and to await their turn to sample recreations of the ancient brews made by Dogfish Head. When you say “free beer,” people come a’running. Literally every seat was filled.
McGovern’s work uses a combination of archaeology, ancient texts and art, and scientific experimentation to analyze vessels that once held food or drink to determine exactly what ancient peoples were eating and drinking. Continue Reading