Brb gotta organize a homebrew competition!
Brilliant name, by the way.
I made one a few months ago and served it with rye sourdough and fermented butter. Life is good.
However there is still the living link with the long past.
It turns out that one of my 13th great grandmothers was from Cornwall (Padstow) So am I Cornish? Yes and also several other varieties of English (the tree gets a bit complicated, especially in Norfolk), Scottish (Gerdes even sounds like Girders when said by a Scot and cf Geddes), Irish (one grandfather from Dublin). I'm also German - Gerdes is our family name and that name was adopted by quite a few Germans when the law required family names (can't remember when that was - 18thC?) I can also note quite a lot of Jewish descent but I generally ignore being Christian - Confirmed by the Bishop of Jerusalem in Cyprus (we were stationed in the WSBA at the time).
I have barely touched on my roots here. They are sodding complicated and so are everyone's and so is beer's.
It may be a thought-stopping cliche, but it also gets at the central point of why the work was done in the first place.
The oldest beer in the area HAS to be older than 400 years... But I haven't checked, but beer is old, real old, old everywhere.
Breweries isolate and propagate yeast all the time. Could be a 400yo yeast or a 4mil yo old yeast strain, it's yeast after all. It's old. Just because it was used 400 years ago doesn't matter. It's probably older. It happens all the time, at large breweries and small breweries.
Also Chicha is the wonderful spit based corn beer. The yeast probably won't be missed.
Side note.. I left my orange juice on my counter and it fermented with a yeast strain that's probably millions of years old... Did I resurrect it? Nope. If I plate it and grow a clean culture? Meh it still went down great though.
I don't mean to diss the work of the brewery but everyone does this. The article is just reaching for an article.
I was curious what you meant by this, from Wikipedia:
> In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened by saliva in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the maker's saliva catalyses the breakdown of starch in the maize into maltose. This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan. Chicha prepared in this manner is known as chicha de muko.
Also like all classic Inca stories, it contained this bit:
> The Incas themselves show the importance of chicha. The lords or royalty probably drank chicha from silver and gold cups known as keros. Also, after defeating an enemy Inca rulers would have heads of the defeated enemy converted into cup to drink chicha from