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Zythum (from Latin, based on Greek: ζῦθος, zŷthos), sometimes also known as zythus or zythos^[1]^[2] was a malt beer made in ancient Egypt^[3]. The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, circa 2000 BCE^[1].

Name

Zythum comes from a Greek word meaning "ferment". The Latin name is a transcription of the Greek. The Egyptian name for beer was hqt^[4], sometimes written as hemeket^[1].

Recipe

The principal ingredient was malted grain, either emmer wheat or barley or both together^[2]. It is often said that yeast was added by lightly baking bread and using crumbled bread to start the fermentation. This, however, is not supported by archaeological finds, which suggest instead that cooked grain and malted grain were combined, producing a mixture that contained sufficient sugar for fermentation.^[5]

A very different recipe is mentioned in the third tractate of the Babylonian Talmud (42b).^[6] According to Rav Yosef b. Hiyya, it contains 1⁄3 barley, 1⁄3 safflower seed and 1⁄3 salt. Rav Papa substituted wheat for barley. The ingredients were steeped, roasted and ground.

Medicinal properties

Apart from recreational drinking, zythum was used as an ancient Egyptian medicine. It was said to work as both a laxative and antidiarrhoeal. Its use was thought dangerous for sick people and pregnant women.

Legacy

Among Orthodox Jews, it is forbidden during Passover because it contains barley, making it chametz, although the punishment of kareth is not applicable to its consumption.^{[citation needed]}

References

^ ^a ^b ^c Zaruwa, M. Z.; Ibok, N. U.; Ibok, I. U. (2014), Emeagwali, Gloria; Dei, George J. Sefa (eds.), "Traditional Brewing Technique in Northern Nigeria", African Indigenous Knowledge and the Disciplines, Rotterdam: SensePublishers, pp. 23–28, doi:10.1007/978-94-6209-770-4_3, ISBN 978-94-6209-770-4, retrieved 2023-02-16
^ ^a ^b Dzino, Danijel (2017-01-01). Sabaiarius: Beer, wine and Ammianus Marcellinus. Brill. ISBN 978-90-04-34485-3.
^ Rupp, T (2020). "Beer and brewing". Oxford Research Encyclopedia of Classics. Oxford.
^ "Beer in Ancient Egypt" at Ancient Egypt Online
^ Delwen Samuel, "Brewing and baking" in P. T. Nicholson, I. Shaw, eds, Ancient Egyptian materials and technology (Cambridge: Cambridge University Press, 2000) pp. 537-576, especially 555-557
^ Norman Solomon, ed. (2009). "Third Tractate Pesahim (The Passover)". The Talmud: A Selection. Penguin. pp. 148, 150. ISBN 978-0-14-144178-8.

External links

Zythos, Hellenica

[:0-1] Zaruwa, M. Z.; Ibok, N. U.; Ibok, I. U. (2014), Emeagwali, Gloria; Dei, George J. Sefa (eds.), "Traditional Brewing Technique in Northern Nigeria", African Indigenous Knowledge and the Disciplines, Rotterdam: SensePublishers, pp. 23–28, doi:10.1007/978-94-6209-770-4_3, ISBN 978-94-6209-770-4, retrieved 2023-02-16

[:1-2] Dzino, Danijel (2017-01-01). Sabaiarius: Beer, wine and Ammianus Marcellinus. Brill. ISBN 978-90-04-34485-3.

[3] Rupp, T (2020). "Beer and brewing". Oxford Research Encyclopedia of Classics. Oxford.

[4] "Beer in Ancient Egypt" at Ancient Egypt Online

[5] Delwen Samuel, "Brewing and baking" in P. T. Nicholson, I. Shaw, eds, Ancient Egyptian materials and technology (Cambridge: Cambridge University Press, 2000) pp. 537-576, especially 555-557

[6] Norman Solomon, ed. (2009). "Third Tractate Pesahim (The Passover)". The Talmud: A Selection. Penguin. pp. 148, 150. ISBN 978-0-14-144178-8.

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+'''Zythum''' (from [[Latin]], based on {{lang-grc-gre|ζῦθος}}, ''zŷthos''), sometimes also known as zythus or zythos<ref name=":0">{{Citation |last=Zaruwa |first=M. Z. |title=Traditional Brewing Technique in Northern Nigeria |date=2014 |url=https://doi.org/10.1007/978-94-6209-770-4_3 |work=African Indigenous Knowledge and the Disciplines |pages=23–28 |editor-last=Emeagwali |editor-first=Gloria |place=Rotterdam |publisher=SensePublishers |language=en |doi=10.1007/978-94-6209-770-4_3 |isbn=978-94-6209-770-4 |access-date=2023-02-16 |last2=Ibok |first2=N. U. |last3=Ibok |first3=I. U. |editor2-last=Dei |editor2-first=George J. Sefa}}</ref><ref name=":1">{{Cite book |last=Dzino |first=Danijel |url=https://brill.com/display/book/edcoll/9789004344853/B9789004344853-s007.xml |title=Sabaiarius: Beer, wine and Ammianus Marcellinus |date=2017-01-01 |publisher=Brill |isbn=978-90-04-34485-3 |language=en}}</ref> was a [[malt beer]] made in [[ancient Egypt]]<ref>{{Cite book |last=Rupp |first=T |title=Oxford Research Encyclopedia of Classics |publisher=Oxford |year=2020 |chapter=Beer and brewing}}</ref>. The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, circa 2000 BCE<ref name=":0" />.
-'''Zythum''' (from [[Latin]], based on {{lang-grc-gre|ζῦθος}}, ''zŷthos''), was a [[malt beer]] made in [[ancient Egypt]].
 {{anchor|Etymology|Names}}
 ==Name==
-The name is Greek, meaning "ferment". The Latin name is a transcription of the Greek. The [[Egyptian language|Egyptian]] name for beer was ''hqt''.<ref>"[https://ancientegyptonline.co.uk/beer/ Beer in Ancient Egypt]" at ''Ancient Egypt Online''</ref>
+Zythum comes from a Greek word meaning "ferment". The Latin name is a transcription of the Greek. The [[Egyptian language|Egyptian]] name for beer was ''hqt''<ref>"[https://ancientegyptonline.co.uk/beer/ Beer in Ancient Egypt]" at ''Ancient Egypt Online''</ref>, sometimes written as hemeket<ref name=":0" />.
 ==Recipe==
-The principal ingredient was malted grain, either [[emmer]] wheat or [[barley]] or both together. It is often said that yeast was added by lightly baking bread and using crumbled bread to start the fermentation. This, however, is not supported by archaeological finds, which suggest instead that cooked grain and malted grain were combined, producing a mixture that contained sufficient sugar for fermentation.<ref>Delwen Samuel, "[http://ancientgrains.org/samuel2000aemt.pdf Brewing and baking]" in P. T. Nicholson, I. Shaw, eds, ''Ancient Egyptian materials and technology'' (Cambridge: Cambridge University Press, 2000) pp. 537-576, especially 555-557</ref>
+The principal ingredient was malted grain, either [[emmer]] wheat or [[barley]] or both together<ref name=":1" />. It is often said that yeast was added by lightly baking bread and using crumbled bread to start the fermentation. This, however, is not supported by archaeological finds, which suggest instead that cooked grain and malted grain were combined, producing a mixture that contained sufficient sugar for fermentation.<ref>Delwen Samuel, "[http://ancientgrains.org/samuel2000aemt.pdf Brewing and baking]" in P. T. Nicholson, I. Shaw, eds, ''Ancient Egyptian materials and technology'' (Cambridge: Cambridge University Press, 2000) pp. 537-576, especially 555-557</ref>
-A very different recipe is mentioned in the third [[pesahim|tractate]] of the [[Talmud#Babylonian Talmud|Babylonian Talmud]] (42b).<ref>{{Cite book|title=The Talmud: A Selection|editor=Norman Solomon|publisher=Penguin|year=2009|pages=148, 150|chapter=Third Tractate Pesahim (The Passover)|isbn=978-0-14-144178-8}}</ref> According to [[Rav Yosef b. Hiyya]], it contains {{frac|1|3}} barley, {{frac|1|3}} [[safflower]] seed and {{frac|1|3}} salt. [[Rav Papa]] substituted wheat for barley. The ingredients were steeped, roasted and ground. This would not have produced real beer.
+A very different recipe is mentioned in the third [[pesahim|tractate]] of the [[Talmud#Babylonian Talmud|Babylonian Talmud]] (42b).<ref>{{Cite book|title=The Talmud: A Selection|editor=Norman Solomon|publisher=Penguin|year=2009|pages=148, 150|chapter=Third Tractate Pesahim (The Passover)|isbn=978-0-14-144178-8}}</ref> According to [[Rav Yosef b. Hiyya]], it contains {{frac|1|3}} barley, {{frac|1|3}} [[safflower]] seed and {{frac|1|3}} salt. [[Rav Papa]] substituted wheat for barley. The ingredients were steeped, roasted and ground.
 ==Medicinal properties==