They must extract the sugars from grains so that the yeast can turn it into alcohol and CO2. The beer is stored for several weeks at room temperature or a cold temperature (depending on whether it is ale or lager). Szitenberg found that these 5,000-year yeast cultures are similar to those used in traditional African brews, such as the Ethiopian honey wine tej, and to modern beer yeast. “This ancient yeast allowed us to create beer that lets us know what ancient Philistine and Egyptian beer tasted like. “This is the first time we succeeded in producing ancient alcohol from ancient yeast.

Source: Ethiopian News May 22, 2019 12:25 UTC