September 28, 2012



The precise origins of brewing and beer making are unknown (as in, we don’t have any particular prehistoric cave to flock to, no one name to build statues and throw parties for), and one has to instead imagine it as a necessary accident: poorly stored ancient grains left to the elements, half-cooked bread temporarily set aside, barley or wheat or rye or whatever preceded them—the certain elements being time and ambient air. From the perspective of yeast…who knows. It was probably like landing on the moon. For the un-statued and un-partied-for first person to discover what had occurred, it was probably like landing on the moon drunk.
(via Hobart :: Spontaneously Fermented by Ken Weaver)

The precise origins of brewing and beer making are unknown (as in, we don’t have any particular prehistoric cave to flock to, no one name to build statues and throw parties for), and one has to instead imagine it as a necessary accident: poorly stored ancient grains left to the elements, half-cooked bread temporarily set aside, barley or wheat or rye or whatever preceded them—the certain elements being time and ambient air. From the perspective of yeast…who knows. It was probably like landing on the moon. For the un-statued and un-partied-for first person to discover what had occurred, it was probably like landing on the moon drunk.

(via Hobart :: Spontaneously Fermented by Ken Weaver)

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tags #hobart #Ken Weaver #beer #landing on the moon

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