Hebrew University researchers extracted yeast from ancient potsherds used millennia ago in Eretz Yisroel by Jews, Philistines, Canaanites and Egyptians, and used it to produce a variety of “ancient” beers.
“We are talking about a real breakthrough here,” said archeologist Dr. Yitzchak Paz. “This is the first time we have managed to produce ancient alcohol from ancient yeast. In other words, from the original substances from which alcohol was produced. This has never been done before.”
Although yeast comes in over 1,500 strains, one Philistine jug yielded a yeast still used for traditional African beers and another had a species that is used for modern beer, wine and bread.
{Matzav.com}
Nu, bottom line. How does it taste? Can we make a lichaim on it tommorow morning after Shachris?
That’s what we call “Beer Mayim Chaim” !
If they didn’t take the water from Pharaoh’s Nile River it’s not Pharaoh’s beer.
just in time for 9 days havdala…
Now get the recipe for Pharaoh’s wine, without the fly.