It’s just after dawn at the Dogfish Head brewpub in Rehoboth Beach, Delaware, where the ambition for the morning is to resurrect an Egyptian ale whose recipe dates back thousands of years.
But will the za’atar—a potent Middle Eastern spice mixture redolent of oregano—clobber the soft, floral flavor of the chamomile? And what about the dried doum-palm fruit, which has been giving off a worrisome fungusy scent ever since it was dropped in a brandy snifter of hot water and sampled as a tea?
“I want Dr. Pat to try this,” says Sam Calagione, Dogfish Head’s founder, frowning into his glass.
Tuesday, August 09, 2011
The Beer Archaeologist
Smithsonian Magazine (Abigail Tucker)