What does a fourth-century beer taste like?
Fourth-century beer recipe written by an Egyptian alchemist is wetting whistles at the University of Winnipeg.
Classics Department Chair Matt Gibbs brewed a batch of the beer after painstakingly translating the recipe from ancient Greek.
After baking sourdough bread made with hand-milled flour, Gibbs worked with Winnipeg-based Barn Hammer Brewing Company to turn the loaves from a “sourdough milkshake” into a “very sour” pale yellow beer.
With a report from CTV Winnipeg