Apropos, given the recently-mentioned 3 AM plans for Marzabotto, comes the news that Sam Calagione of Dogfish Head, Leonardo Di Vincenzo of Birra del Borgo, and Dr. Pat McGovern of the Penn Museum are collaborating on a new project to make an Etruscan beer. The beer is being fermented in pithoi, while the recipe is based in part on the finds from the Casa Nocera necropolis of biconical urns containing the remains of hazelnuts, pomegranates, apples and grapes.
There is a nine-minute video explaining the project, which is well underway.
[Via MyBeerBuzz.com (x2); Birra del Borgo]
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