Model of Brewers, Bakers, and ButchersThe Metropolitan Museum of Art
Builder's brew
During the old kingdom some 4,500 years ago, the pyramid builders consumed daily rations of beer and bread. A stronger brew was occasionally prepared for special gatherings and ceremonies. Beer was brewed domestically on a daily basis and was a source of a clean drinking liquid.
Tomb Chapel of Raemkai: North WallThe Metropolitan Museum of Art
Fascinating revelations
Recent investigations of two pre-dynastic sites, Heirakonpolis in Upper Egypt and Tell El Farkha in the Eastern part of the Nile delta, have revealed Egypt's oldest dated breweries and some of the earliest industrial brewing sites in the world. They show that large scale beer-making in ancient Egypt started during the pre-dynastic period 5,500 years ago.
Ripe barley Ripe barley (ca. 1353–1336 B.C.)The Metropolitan Museum of Art
Beer's main ingredients, Barley (Hordeum vulgare) and Emmer wheat (Triticum dicoccon), were among the first plants to be cultivated with the onset of agriculture in Egypt almost 6,000 years ago. Once the grains were locally grown, it must have taken a bit of experimenting to make porridge, flour, bread and eventually discover the fermentation process that led to making beer.
What did archaeologists find at Heirakonpolis?
At Heirakonpolis, they found large coarse ceramic vats (shallow pots) in several locations. In one of the locations the vats were 40-60 cm in height and 65-80 cm in diameter, placed in two parallel rows in the room where an activity involving heat could be attested through the large amount of ash and charcoal.
One of the rows of vats was fired at high temperature with large chunks of wood to produce pottery while the other was controlled at moderate temperature to produce beer.
Storage of Wine and Beer, Tomb of Nebamun (ca. 1479–1458 B.C.) by Charles K. WilkinsonThe Metropolitan Museum of Art
The hardened black residue in the vats was microscopically, chemically and optically analyzed and the results suggested beer residue of Emmer wheat and Barley. Chemical signatures of various flavoring agents were also observed in addition to phosphoric acid in high percentage which was probably used as a preservative. The analyses also provide evidence that malt was the likely starting material used in beer brewing.
Storage of Wine and Beer, Tomb of Nebamun - The Metropolitan Museum of Art
According to the number of vats, one location would have produced up to 390 liters at each single process. In another, the production could reach up to 500 liters.
Wall Fragment from the Tomb of Amenemhet and His Wife Hemet (1991–1784 B.C.) by EgyptianThe Art Institute of Chicago
Archaeologists concluded that the location was a large scale brewery site where beer was served in pots produced at the kiln within the same site.
What did archaeologists find at Tell El Farkha?
Archaeologists excavated a complex of structures of various sizes and ages surrounded by a rim of burnt mud bricks, inside of which are arched brick walls and four oval pits where evidence of fire activity and residue could be seen.
Charred cereal grains from Amara West (-1300/-1070) by Photograph by Aurelie Baudry-PalmerBritish Museum
The residue was mostly the remains of Emmer wheat grains and some Barley. The microscopical and chemical analyses of the residue show that the brewing process included two differently prepared portions of cereal grains: well cooked cereal and uncooked malt, which were mixed together to make one batch of beer. The presence of starch indicates the use of malt to make beer during predynastic period in Egypt.
Fascinating beer revelations
The research at the two sites gives the first solid evidence that beer brewing techniques were well established and large scale beer production was practiced during pre-dynastic period in Egypt more than 5,000 years ago (c. 3,600 BCE).
Harvest Scenes, Tomb of Menna (ca. 1400–1352 B.C.) by Charles K. WilkinsonThe Metropolitan Museum of Art
Over time the ancient brewers developed ways to improve the quality, taste and durability of their product, as well as the technology to produce it in large quantities.
The production of beer involved special techniques like malting, heating the grains in water, and adding fruits to help with the fermentation. In one of the sites, beer brewing was even coupled with pottery making to produce the pots where beer would be served.
