Join Dogfish Head president and founder Sam Calagione and biomolecular archaeologist Patrick McGovern on a heady tour of New and Old World traditions of fermented beverage-making, including the possible beginnings of distillation in pre-Hispanic Mexico. Sample the pair’s first ancient ale from Turkey (Midas Touch), their recreated ancient China brew (Chateau Jiahu), and a Nordic extreme beverage (Kvasir). Learn how ancient Native Americans and their ancestors, including the Aztecs and modern peoples, likely made drinks from a host of native domesticated plants including agave, hog plum, chile, guava, maize prickly pear, as early as 10,000 years ago. “Dr. Pat” will discuss his chemical analysis of double-chambered jars from the heart of Mexico’s agave country that date back to as early as 1500 B.C., which may be the earliest distillation vessels ever discovered. And taste three modern interpretations of ancient New World beverages—all named after the Aztec god for pulque, Ometochtlin, which means “Two-Rabbit.”
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