Ancient Beer: How Our Ancestors Brewed the First Brews

Ever wondered what the first beer tasted like? People have been fermenting grains for thousands of years, turning soggy mash into a drink that lifted spirits and helped celebrate life. Let’s travel back to the kitchens of ancient Mesopotamia, Egypt, and beyond, and see how those early brewers made their liquid gold.

What Ancient Civilizations Were Brewing

Archaeologists have found clay jars, barley remnants, and even recipes etched on stone tablets. The Sumerians, living around 5,000 BC in modern Iraq, left a poem that describes a barley‑based drink called kaš. Their brew was probably cloudy, sweet, and a bit sour because they didn’t have modern filtration. A few hundred years later, Egyptian workers brewed a similar drink called zythum, used to pay laborers on the pyramids. It was flavored with herbs like dates and coriander, giving it a unique spice note.

In China, a grain‑wine called jiǔ appeared around 7,000 BC. Made from millet or rice, it was more like a thick, sweet wine than a modern ale, but it still used natural fermentation. The Greeks and Romans later refined brewing techniques, adding hops for bitterness and better preservation. Even the Vikings had their own versions, fermenting honey and barley to make a drink called mead‑bier.

How to Recreate an Ancient Beer at Home

If you want to taste history, you don’t need a lab. Start with a simple grain mash: mix equal parts malted barley and roasted wheat, then add warm water and let it sit for an hour. No hops? Skip them—ancient brews relied on herbs or just the grain’s natural flavors. After the mash, strain and let the liquid cool to room temperature, then add a pinch of wild yeast or even a piece of fruit skin to kick off fermentation.

Cover the container with a cloth, let it sit for 2‑3 days, and you’ll see bubbles form. That’s your ancient‑style beer developing. Taste it after a week; it should be low‑alcohol, a bit sweet, and mildly sour—just how the first brewers probably enjoyed it. Add a pinch of coriander or date syrup for extra authenticity, just like the Egyptians did.

Remember, these recipes are simple and safe, but they won’t produce the polish of modern lagers. The goal is to experience the raw, earthy flavors that ancient people loved around fire pits and feasting tables.

So next time you crack open a craft brew, think about the centuries of experimentation that led to today’s pint. Trying an ancient beer recipe connects you to a tradition that’s older than pyramids and even writing. It’s a fun, tasty way to travel back in time without leaving your kitchen.