Brewers beginning the experiment with necessary equipment and materials such as barley, which make up the base of the ancient and modern brews respectively
Brewer inscribing plan of action on white board
Mashed dates as date syrup for flavoring and added sweetness to ancient beer
Barley is soaked for 60 minutes at 165 degrees Fahrenheit to create the mash solution”
Kevin in Aeronaut Brewery explaining the function hydrometer
Ice was used to control for temperature
Mixed yeast and sourdough yeast for modern and ancient brews specifically were pitched into boiled mash solution
Brewing TF Ari S. discusses with team at Aeronaut Brewery
Details of dry barley used for modern brew
Brewers inquiring about best methods to brew the two types of beer in comparative context
Sourdough yeast required for ancient brew
Sample of beers and how each can can vary significantly based on brew, seasonality, methods, and equipment
Looking at reference material for brewing methods and techniques
Brewers preparing to clear work station to conduct experiment
On-site research on ratios of yeast to barley for each brew
Preparing water base to soak barley for “mash” solution
Detail of each type of barley used in process
Photos by Vanessa Li. Read their journal here
See their photo series here.
Kevin Zhang | Audrey Effenberger | Jeff Cai