Thats the philosophy that archeological chemist Dr. Patrick McGovern is trying to tap into from now until May 19.
McGovern recently discovered what he believes are remnants of a fermented beverage made from rice, honey and fruit in a Chinese neolithic village called Jiahu.
The boozy beverage dates back 9000 years and while none of the original brew exists, McGovern has given the recipe to Dogfish Head, a Delaware-based microbrewery and its reinterpretation which is being called Chateau Jiahu will be untapped May 19 at a special beer dinner at New Yorks Waldorf Astoria Hotel.
Sadly, McGovern hasnt been given an advance taste of the final product, although he did get a sip before the final fermentation process.
But the new brew may not be prepared the old way. McGovern says theres evidence suggesting that the ancient Chinese may have removed the starch from the rice by chewing it before brewing and spitting it into a pot.
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