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
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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