Beer -- Still Beer After Nearly 200 Years At the Bottom of the Sea
It's true -- and, after all, you can't argue with science:
Scientists have scrutinized the contents of four bottles of beer found in a Baltic Sea shipwreck from the 1840s, an amber ale that perhaps was brewed in Belgium and was on its way to ports in Russia or Scandinavia. The new analysis found that bacteria inside the beer bottles survived 170 years until it was discovered by divers in 2010, according to Brian Gibson, senior scientist at the VTT Technical Research Centre in Espoo, Finland.
“These bacteria were still alive,” Gibson said. The analysis “gave us some insight into the way that beers were brewed. We have a reasonably good idea about what kind of hops were used, different ones than today. These hops would have been harsher, these days they are quite mild. The one surprising thing is the beers were quite mild. The original alcohol level was 4.5 percent, nothing extreme.”
Alas, the taste was marred by seeping seawater:
Gibson and colleagues at the University of Munich published their chemical and microbiological analysis recently in the Journal of Agriculture and Food Chemistry. While some breweries have recreated ancient beer recipes from colonial, medieval or even Egyptian eras, Gibson believes this is the oldest intact bottle of beer. Over time, seawater seeped through the cork and made the contents about 30 percent saltwater. As a result, the big tasting by beer experts in Finland was a bit of a bust.
“The beer was quite degraded, it had a sell by date and it appeared to be well past that,” he said. “For the analysis, it was difficult to pick out the original flavors. We invited some of the most experienced beer tasters in Finland. The flavors were from bacterial contamination and not the original flavors of the beer.”
The scientists turned to chemical analysis of the remaining sugars and alcohol compounds. “We looked at esters, which give beer a fruity or flowery taste. Most of the compounds that we would expect were there. In terms of the fruitiness, probably similar to modern beers. High level of 2-phenyl ethanol which gives a rose or floral aroma.”
Compared to modern craft brews, Gibson said it was like an amber or lambic ale, modern styles that are brewed with wild hops, floral and have sour notes.
Some things, it seems, are eternal and beer is most definitely one of them.