Beer can certainly ferment on its own, as Zarnkow just taught me. But it’s quicker and easier in the presence of Saccharomyces cerevisiae, the yeast that commonly attaches to fruit and honey. As it evolved the graveyard beer of the Raqefet Cave and Göbekli Tepe would have likely been combined with wine or mead, making for a stronger, and tastier, drink. Whenever the sacrament migrated from Anatolia, the archaeological chemistry has now proven that the Minoans and Mycenaeans definitely had a special brew on their hands, one with “a clear ceremonial and/or religious significance.” And even if
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