Important Science!

Talk about some scientific research I get behind!

"These findings might help brewers in devising fermentation processes in which the release of yeast proteins could be minimized, if such components could alter the flavor of beer, or maximized in case of species improving beer's aroma," the report notes.

In fact, I'm sure quite a few archaeologists might be interested in this... In other beer-y news, I was finally able to sample Tut's Royal Gold after Todd Surovell's colloquium talk last Friday. It reminded me of a slightly bitter Hefeweizen, but it was pretty good. Can't beat that for an archaeologically-themed beverages.

A Denver Exclusive: Tut's Royal Gold

For those who enjoy their beer with an archaeological theme, the Wynkoop Brewing Co. in Denver is brewing up something special in conjunction with the King Tut Exhibit at the Denver Art Museum:

"Wynkoop Brewing Company -- Colorado's first brewpub -- is releasing a special beer brewed in conjunction with the Tutankhamun The Golden King and the Great Pharaohs exhibit that runs June 29 - January 11, 2011 at the Denver Art Museum.

Tut's Royal Gold is an unfiltered "Imperial Egyptian Ale" of about 6% ABV made with pale malts, ancient fermentables (honey, wheat, teff) and a handful of spices including tamarind, coriander, grains of paradise, orange peel and rose petals.

The beer is fermented with a wheat beer yeast and is served unfiltered for extra, (very) old-school authenticity.

..."Ancient Egyptians were the first society to perfect the brewing process," notes the Denver Art Museum's Kristy Bassuener, "and legends say that the deity Osiris taught humans to make beer for ceremonial and after-work sipping." "

Archaeology and beer? I can scarcely imagine! What will people think of next? Paleoanthropology and personal feuds?

Hat tip: Archaeoblog