Andy_Ross
Penultimate Amazing
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- Jun 2, 2010
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Was this strained for 21 days? https://mobile.twitter.com/Madame_Kunta/status/525047518372323328/photo/1
Traditional beer is made like porridge, only thinner. It is drunk as soon as it has fermented, if need be through a straw packed with fibre as a filter. It takes a couple of days. Fermented porridge is popular too. The two things are much the same, originally; one consumed thicker, one thinner.
The collectors of wild grain can't make leavened bread. The make flat bread on a hot stone. Native Australians do that with wild millet seed to this day, and have been doing it for fifty thousand years. They never invented agriculture, but gather wild seeds in substantial quantity. If the gatherers have clay pots, or other vessels like gourds, they can make porridge. Make a batch of thin porridge, leave it to ferment a couple of days and consume it as gruel or beer. That's how it's done. The beer will be milky with unsettled sediment, but that's not a deterrent to the consumers.
Similar to Ancient Wine as produced in Greece and Rome.
Load crushed grapes into an Amphora and ferment. A cloudy wine is the product and quality is variable. There is a wine still made in Romania in the same style, they bury the Amphora up to their neck in the ground and seal the lid, a technique dating back to Roman occupation.
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