Bappir
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| Type | Bread |
|---|---|
| Place of origin | Ancient Mesopotamia |
| Main ingredients | Malted barley, barley flour, honey, water |
| Other information | Used for brewing beer |
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.
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]
See also
- Ninkasi, the Sumerian goddess of beer
- Biscotti, a similarly twice-baked modern bread that is often eaten as a sweet course with wine or coffee
References
- ^ "Brewing ancient Sumerian beer". Retrieved 18 February 2022.
- ^ "Sumerian Beer Project". 26 March 2016. Retrieved 18 February 2022.
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