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Drink Beer Inspired by an Ancient Recipe at Chicago's Field Museum

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Love history, archaeology, and obscure craft beers? Thanks to Chicago’s Field Museum, you'll soon be able to combine all three. Starting in March, museum visitors will be able to sip on Wari Ale, a single-batch limited-edition brew based on a recipe that the Wari people of southern Peru enjoyed more than 1000 years ago.

The Wari Ale will be officially released at one of The Field Museum’s quarterly tasting and beer-science Hop To It events. Named after the Wari—who once ruled parts of modern-day Peru and northern Chile—it’s what the museum calls "a purple chicha de molle (corn and pepper) beer" and contains traditional ingredients.

Brewers from Chicago’s Off Color Brewing collaborated with Ryan Williams, associate curator of anthropology at The Field Museum, to create the “beer-like drink with a dry, grainy funk and pepper spiciness," according to Off Color Brewing's site.

The ale is inspired by an archaeological find. In 2004, scientists from the Field Museum announced that they unearthed an ancient brewery while excavating the mountaintop city of Cerro Baúl (600 to 1050 CE). The facility predated the Inca Empire by at least four centuries, and its size indicated that the Wari once produced—and enjoyed—massive quantities of an alcoholic, beer-like drink called chicha, NBC News reported. However, ceramics excavated at Cerro Baúl showed traces of maize and molle berries, which suggests that Wari brewers mixed the two ingredients to make a zestier—and more potent—libation than regular chicha.

Researchers believe the ancient brewery once produced 1500 to 2000 liters of the brew in a single batch, according to a museum press release. The Wari guzzled it at large parties thrown by ruling officials to thank subordinates for their service to the state.

The Field Museum’s Hop To It event on March 3 from 6 p.m. to 9 p.m. won’t be as beer-soaked as these early Peruvian fetes (attendees receive one glass of beer per ticket). Open to the public, ages 21 and up, the event will feature a beer tasting and lectures as well as a display of Peruvian beer vessels from 600 AD and artifacts from the brewery in Cerro Bau'l. Tickets are $35 for Field Museum members, and $40 for non-members.

Can’t make it? Starting on March 7, the Wari Ale will be available on tap and in bottles at the Museum’s Field Bistro. For more information, check out the museum’s website.

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10 Things You Might Not Know About Wine
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by Tilar J. Mazzeo

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of vino. Here, the author of Back Lane Wineries of Sonoma spills some of the best.

1. DIGITAL EYES ARE EVERYWHERE IN VINEYARDS.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like an army base—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. At $68,000 a pop, the Scancopter 450 is about twice as costly as a 1941 Inglenook Cabernet Sauvignon!

2. THERE ARE ALSO LOTS OF COW SKULLS.

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. FEROCIOUS FOLIAGE IS A VINTNER’S FRIEND.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. WHAT A CANARY IS TO A COAL MINE, ROSES ARE TO A VINEYARD.

Vintners plant roses among their vines because they get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. VINTNERS EXPLOIT THE FOOD CHAIN.

A trio of wines
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Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. THE BIG PROBLEMS IN TASTING ROOMS ARE VERY SMALL.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bugeating predators make for terrific fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. WINE NEEDS CLEANING.

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. ATOMS HAVE ALL THE ANSWERS.

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. FINE WINES GET MRIs.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. Not planning any $20,000 wine purchases? This is still good news for the consumer. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. THERE’S A TRICK TO AGING YOUR WINE.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

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Why Do People Drink Mint Juleps at the Kentucky Derby?
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Whether you plan to enjoy the race from Churchill Downs or don an elaborate hat in the comfort of your own home, if you're watching the Kentucky Derby, you may find yourself sipping on a refreshing mint julep this weekend. But, why?

The drink—a cocktail traditionally composed of bourbon, sugar, water, and mint—has been a Kentucky favorite since long before Churchill Downs came into play. In fact, in 1816, silver julep cups were given as prizes at Kentucky county fairs (a change from the stuffed animals they offer today). And before that, a “julep” was considered medicinal, “prescribed” for stomach problems and sore throats.

Though mint juleps have likely been enjoyed at the Kentucky Derby since the beginning—legend has it that founder Meriwether Lewis Clark, Jr., planted mint for cocktails when he founded the track in 1875—the cocktail wasn’t declared the “official” Derby drink until 1938.

It was just a few years ago that the Derby switched to a more “authentic” version of the mint julep. For almost two decades, the 120,000 mint juleps served at the races were made with Early Times. Based on the aging process, Early Times isn’t considered bourbon (just “Kentucky whisky”) in the U.S. In 2015, they switched to Old Forester, which is also owned by the Brown-Forman Corporation.

Even with the switch to “real” bourbon, what most revelers actually get is the Old Forester Ready-to-Serve Cocktail mix, not a handcrafted mint julep—unless you’re willing to pony up $1000. For the past 13 years, Brown-Forman has served a special version of the drink made with Woodford Reserve small batch bourbon. It’ll set you back a grand, but hey, you get to keep the pewter cup—and proceeds benefit the Jennifer Lawrence Arts Fund (yes, that Jennifer Lawrence). In 2016, the Oscar-winning actress—and Louisville native—founded the organization "to assist and empower organizations that fulfill children's needs and drives art access to positively impact the lives of young people."

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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