用5000年前的酵母釀制的啤酒，很“美味”

用5000年前的酵母釀制的啤酒，很“美味”

Beer brewed with 5,000-year-old yeast has proven itself as delicious today as it probably was a few millennia ago — and you may soon be able to try it for yourself.

用5000年前的酵母釀制的啤酒，如今已經(jīng)證明了它和幾千年前一樣美味——而且你很快就可以自己品嘗了。

When researchers from the University of Jerusalem unearthed two clay jugs at Israeli national park Tell es-Safi, they decided to test the limits of the prehistoric fungi.

當(dāng)耶路撒冷大學(xué)的研究人員在以色列國(guó)家公園泰爾薩菲發(fā)掘出兩個(gè)陶罐時(shí)，他們決定測(cè)試史前真菌的極限。

“Maybe yeast could survive within the nanopores of clay,” wondered microbiologist Ronen Hazan. “I thought, wow, that’s kind of a miracle that the yeast survived thousands of years in these pots. Amazing,” he told CNN Monday.

微生物學(xué)家Ronen Hazan周一接受CNN采訪時(shí)說：“也許酵母可以在粘土的納米孔中存活下來(lái)。”。“我想，哇，酵母在這些罐子里存活了幾千年真是奇跡。太神奇了!”。

The pots look nothing like a frosty pint glass, according to the Times of Israel. Instead, they’re shaped like rounded pitchers, with a handle and short spout. The liquid inside would have poured out of a cluster of holes and through the spout, which would have functioned as a rudimentary filter for the yeast and protein sediment left over from the brewing process.

據(jù)《以色列時(shí)報(bào)》報(bào)道，這些罐子看起來(lái)根本不像一個(gè)冰鎮(zhèn)的品脫玻璃杯。相反，它們的形狀像圓形的瓶子，有把手和短的壺嘴。里面的液體會(huì)從一堆小孔里流出來(lái)，然后通過壺嘴流出來(lái)。壺嘴的作用是過濾釀酒過程中殘留下來(lái)的酵母和蛋白質(zhì)沉淀物。

Archaeologists also say the beer found in these clay vessels would have likely been produced from several grains, such as millet, corn, sorghum and wheat.

考古學(xué)家還說，在這些陶罐中發(fā)現(xiàn)的啤酒很可能是由谷子、玉米、高粱和小麥等幾種谷物制成的。

Typically, beer spends a minimum of three days to three weeks fermenting, but their ancient brew was finished in about eight weeks — somewhat less time than expected considering the yeast had been dormant for thousands of years.

一般來(lái)說，啤酒發(fā)酵至少需要3天到3周，但是他們古老的釀造過程需要8周的時(shí)間——考慮到酵母已經(jīng)休眠了數(shù)千年，這比預(yù)期的時(shí)間要短一些。

The ale held up, according to a couple of taste-testers in Israel, with one calling the flavor “really interesting” and “fruity like nut and bananas.” Another said it was “tasty” and “unique,” and went “down like oil.”

據(jù)以色列的幾位品嘗師說，這種啤酒味道不錯(cuò)，其中一位說這種味道“真的很有趣”，而且“像堅(jiān)果和香蕉一樣有水果味”。還有人說它“美味可口”、“獨(dú)一無(wú)二”，而且“像油一樣沉了下去”。

But according to Hazan, the flavor of today’s beer can’t compare to what the same yeast strain would have produced back in its heyday.

但是根據(jù)Hazan的說法，即便如此，今天的味道無(wú)法與相同的酵母株在其全盛時(shí)期所產(chǎn)生的味道相比。