Monthly Archives: February 2016

Cheers!


I’ve got a 40 pint bucket of a yeasty sugar mix bubbling gently in my office. If all goes well it will transform over the next month in to 40 pints of cheap but very drinkable beer. The best thing about it is that I can honestly say that it is part of my research for work. A new year brings a new tour, “The Nectar Of The Gods”, in which I shall be looking at the place taken in mythology by the fermentation of alcoholic beverages.

My old favourites the Norse Gods have a couple of adventures on the subject. In one, the truce between the Aesir, the gods of Asgard, and the Vanir, the ‘shining ones from beyond’ is sealed by all of these divine beings spitting in to a cauldron. Odin makes Kvasir, a man of great wisdom, from the resultant holy goo and sends him off in to the world to do good. Two dwarves kill him, mix honey with his blood and brew a sublime mead that can bestow a magical ability to speak with great skill and weave words together in rhythm and rhyme.
The giant Suttung steals the three cauldrons, putting them under guard of his daughter Gunlod in a cave deep under a mountain. Odin then embarks on a long and arduous journey to retrieve the Mead Of Poetry for the gods. In another Norse tale there is no ale for a feast and no cauldron big enough to brew it so Thor is despatched to the land of the giants to fetch an appropriate brewing vat.

The theme of not having the necessary equipment seems common in the North. The Finnish epic “The Kalevala” contains a section in which the wedding beer will not start its fermentation. It appears they know about barley, hops and water but not yeast. A magic virgin despatches a squirrel, a marten and a bee on quests to bring back pine cones, bear spittle, and honey respectively. Even when they finally get the bubbles to rise the beer itself refuses to have a beneficial effect unless someone sings about how marvellous it is.

In the cuniform tablets of the ancient Sumerians we find a hymn to the goddess of beer, Ninkasi, which also contains the full recipe and instructions. Similarly, in the epic of Gilgamesh, when the wild man Enkidu comes to Uruk it is not the eating of bread that civilises him but the drinking of beer. No story that I have come across recounts the amazing discovery of leavening bread with yeast. Despite all the associations we, as modern people, have with grain goddesses, there are relatively few deities of bread and apparently no existing recipes from the earliest writings. It is also an interesting point that the instigators of agriculture were not growing wheat but barley. It is not surprising then, that some archaeologists and historians are of the opinion that the driving force behind the spread of agriculture was not food supply but the discovery of the delights of beer! Certainly the mythological record accords far more importance to beer than bread.

The journey into the origins of the myths about beer has lead me to the possibility that the amber nectar may be behind the greatest shift in human society we have yet experienced: the move from nomadic hunting and gathering to a settled agrarian society with cities and all that they bring. With my foaming bucket of barley and hops I am following in the footsteps of our ancient ancestors (except for the pinecones and bear spit), and I look forward to a very civilised March before I head off on tour in April, May and June.

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