在过去,啤酒是这个地区的基本商品,就像面包一样,不论地位或年龄,所有人都可以享用。因为水源总是有被污染的风险,所以人们觉得发酵过的啤酒和葡萄酒饮用起来要安全得多。
The beers were usually made from a mix of grains and water, baked and left to ferment in the sun. Fruit concentrates may also have been added for flavour.
啤酒通常是用谷物和水制成的,把谷物和水混合在一起,烘烤一下,然后放在阳光下发酵。为了获得独特的风味,也许还会加点水果浓缩汁。
Ronen Hazan and Michael Klutstein, two biologists at Hebrew University, came up with the idea to create this latest batch using antique yeast.
希伯来大学的两位生物学家罗恩·哈赞以及迈克尔·克鲁特斯顿提出了这个用古代酵母制作这种新款啤酒的想法。
With the help of beer expert Itai Gutman, the team used modern techniques to create a drink similar to wheat beer, with 6% alcohol content, and a mead with 14% strength.
在啤酒专家伊塔·古特曼的帮助下,该团队用现代技术创造了一款类似于小麦啤酒的饮料,其酒精度为6度,含糖量为14%。
Mr Gutman previously recreated a beer used a genetically modified strain of wheat dating from 10,000 years ago. However researchers say this is the first time alcohol has been created from ancient yeast.
【以色列科学家复活5000年前的古代啤酒,还喝了】相关文章:
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