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Polish Pontifical University patents medieval beer recipe

BEER

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J-P Mauro - published on 01/07/21

After discovering the original yeast, experts believe they can replicate this 13th-century brew.

Kraków’s Pontifical University of John Paul II is seeking a patent for a beer recipe that was discovered by archaeologists. The beer, called Piwo Krakowskie Białe or Kraków White Beer, is said to have been a popular choice of Polish beer drinkers in the Middle Ages.

According to Catholic News Agency, the recipe was worked out by archaeologist and Pontifical University professor, Dr. Sławomir Dryja. An expert on historical brewing practices, Dryja came up with the idea while examining the cellars of Kraków’s Lubomirski Palace. In his work, the report notes, he was able to identify the original yeast used in the long lost beer. Yeast is not only the basis of brewing, but it is essential to capturing the original flavor.

In an interview with the Pontifical University press, Dr. Dryja explained:

“The result of combining the knowledge of the historian and the brewer is the program of reviving the traditional Kraków white beer. The tradition of its brewing dates back to the 13th century, and at the beginning of the 19th century it completely disappeared.

How will it taste?

Dr. Dryja went on to say that the team is drawing upon “modern malt technology” to complete their project. He noted that the characteristics of modern light wheat malts “do not differ significantly” from their ancestors. With the original yeast in hand, they are confident that they can produce a near replica of the original Kraków White Beer.

Of the flavor of this ‘new’ beer, Dryja said:

“Our beer is more surprisingly reminiscent of a classic Pilsner lager; it will have a beautiful white head, which is also a characteristic feature. These wheat beers foam fantastically and the foam is long lasting. I hope we will be able to get one. And the distinctive color it owes its name is not entirely white, but very bright and transparent.

The team is hopeful that the beer will be ready for consumption in April of 2021.

Read more at Catholic News Agency.




Read more:
Benedictine monks rebuild monastery through beer sales

Tags:
ArchaeologyCatholicFood
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