Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamianbeer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion (ISBN0-380-77287-6)) reconstructed a bread made from maltedbarley and barley flour with honey, spices[1] and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drunk flat without bottling or conditioning with a straw in the manner that yerba mate is drunk now.
It is thought that bappir was seldom baked with the intent of being eaten; its storage qualities made it a good candidate for an emergency ration in times of scarcity, but its primary use seems to have been beer-making.
A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew.[2]
bappir, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, february, 2022, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Bappir news newspapers books scholar JSTOR February 2022 Learn how and when to remove this template message Bappir was a Sumerian twice baked barley bread that was primarily used in ancient Mesopotamian beer brewing Historical research done at Anchor Brewing Co in 1989 documented in Charlie Papazian s Home Brewer s Companion ISBN 0 380 77287 6 reconstructed a bread made from malted barley and barley flour with honey spices 1 and water and baked until hard enough to store for long periods of time the finished product was probably crumbled and mixed with water malt and either dates or honey and allowed to ferment for a few days producing a somewhat sweet brew It seems to have been drunk flat without bottling or conditioning with a straw in the manner that yerba mate is drunk now BappirTypeBreadPlace of originAncient MesopotamiaMain ingredientsMalted barley barley flour honey waterOther informationUsed for brewing beerIt is thought that bappir was seldom baked with the intent of being eaten its storage qualities made it a good candidate for an emergency ration in times of scarcity but its primary use seems to have been beer making A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew 2 See also Edit Beer portal Food portalNinkasi the Sumerian goddess of beer Biscotti a similarly twice baked modern bread that is often eaten as a sweet course with wine or coffeeReferences Edit Brewing ancient Sumerian beer Retrieved 18 February 2022 Sumerian Beer Project 26 March 2016 Retrieved 18 February 2022 This bread related article is a stub You can help Wikipedia by expanding it vte This beer or brewery related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Bappir amp oldid 1171764719, wikipedia, wiki, book, books, library,
