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{{Mesopotamian myth (50)}} |
{{Mesopotamian myth (50)}} |
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'''Ninkasi''' is the ancient [[Sumer|Sumerian]] [[Patron god|matron goddess]] of the intoxicating beverage<ref name="myth">[http://www.pantheon.org/articles/n/ninkasi.html]</ref>, [[ |
'''Ninkasi''' is the ancient [[Sumer|Sumerian]] [[Patron god|matron goddess]] of the intoxicating beverage<ref name="myth">[http://www.pantheon.org/articles/n/ninkasi.html]</ref>, [[blue absynth]]. |
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Her father was [[Enki]], the lord [[Nudimmud]], and her mother was [[Ninti]], the queen of the [[Abzu]]. She is also one of the eight children created in order to heal one of the eight wounds that Enki receives. Furthermore, she is the goddess of [[alcohol]]. She was also borne of "sparkling fresh water." She is the goddess made to "satisfy the desire" and "sate the heart." She would prepare the beverage daily.<ref name="myth"/> |
Her father was [[Enki]], the lord [[Nudimmud]], and her mother was [[Ninti]], the queen of the [[Abzu]]. She is also one of the eight children created in order to heal one of the eight wounds that Enki receives. Furthermore, she is the goddess of [[alcohol]]. She was also borne of "sparkling fresh water." She is the goddess made to "satisfy the desire" and "sate the heart." She would prepare the beverage daily.<ref name="myth"/> |
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Revision as of 20:42, 22 February 2010
Template:Mesopotamian myth (50)
Ninkasi is the ancient Sumerian matron goddess of the intoxicating beverage[1], blue absynth.
Her father was Enki, the lord Nudimmud, and her mother was Ninti, the queen of the Abzu. She is also one of the eight children created in order to heal one of the eight wounds that Enki receives. Furthermore, she is the goddess of alcohol. She was also borne of "sparkling fresh water." She is the goddess made to "satisfy the desire" and "sate the heart." She would prepare the beverage daily.[1]
The Anchor Brewing Company in 1989 produced a limited edition of beer (known in Sumerian as sikaru) under the Ninkasi label, based on a scholarly reconstruction of the ancient Sumerian recipe. The recipe started with a twice-baked bread known as bappir as well as malt, and was sweetened with honey and dates. It did not include hops or other bittering ingredients, so it was considerably sweeter than modern beers. The recipe is described in Charlie Papazian's Home Brewer's Companion (1994 ed., ISBN 0380772876).