[Sca-cooks] 5000 Year old Beer

[Alec Story]

I did too, but apparently not.

For those not well versed in Chinese, it's 天花粉 "heaven flower powder"

The weirder thing was that it tasted and smelled slightly like burnt food.
I'm not sure if that's because it always does, similar to chicory root, or
if there was a problem during handling of my sample.

The mash came out _grey_ which was very strange as well, but that seems to
have been from particles that settled.

If you find me at Pennsic I can try to get you a sample.  I'll be
displaying 6th century grain wines at A&S on Sunday.

On Aug 3, 2016 11:17 AM, "Solveig Throndardottir" <nostrand at acm.org> wrote:

> Hi.
>
> The hanzi for Snake Gourd Root are a bit odd as I would expect it to be
> ground into flour from the last character.
>
> Your Humble Servant
> Sólveig Þróndardóttir
> Amateur Scholar
>
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