Beer in Sumerian Epics and Praise Songs

January 21, 2007

As I continue to research for the class I’m preparing called “Beer Is Divine,” I am delving deeper into the beer references in the body of ancient Sumerian clay tablets.

NinkasiNinkasi, “She Who Gladdens the Heart” (the original Beer Goddess)
Ninkasi was the Sumerian goddess of beer and fermentation. The oldest known version of the Hymn to Ninkasi was inscribed on a clay tablet in 19th BCE. It is argued to be one of the oldest recipes ever found, and it is, of course, a recipe for brewing beer.

Hymn to Ninkasi
Translation by Miguel Civil
 
Borne of the flowing water (…)
Tenderly cared for by the Ninhursag,
Borne of the flowing water (…)
Tenderly cared for by the Ninhursag, 
 
Having founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished its great walls for you 
 
Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake,
Ninkasi, Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
 
You are the one who handles the dough,
[and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, You are the one who handles
the dough, [and] with a big shovel,
Mixing in a pit, the bappir with [date]-honey.
 
You are the one who bakes the bappir
in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes
the bappir in the big oven,
Puts in order the piles of hulled grains,
 
You are the one who waters the malt
set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt
set on the ground,
The noble dogs keep away even the potentates.
 
You are the one who soaks the malt in a jar
The waves rise, the waves fall.
Ninkasi, you are the one who soaks
the malt in a jar
The waves rise, the waves fall.
 
You are the one who spreads the cooked
mash on large reed mats,
Coolness overcomes.
Ninkasi, you are the one who spreads
the cooked mash on large reed mats,
Coolness overcomes.
 
You are the one who holds with both hands
the great sweet wort,
Brewing [it] with honey and wine
(You the sweet wort to the vessel)
Ninkasi, (…)
(You the sweet wort to the vessel)
 
The filtering vat, which makes
a pleasant sound,
You place appropriately on [top of]
a large collector vat.
Ninkasi, the filtering vat,
which makes a pleasant sound,
You place appropriately on [top of]
a large collector vat.
 
When you pour out the filtered beer
of the collector vat,
It is [like] the onrush of
Tigris and Euphrates.
Ninkasi, you are the one who pours out the
filtered beer of the collector vat,
It is [like] the onrush of
Tigris and Euphrates.

Lugalbanda and the Drunken Bird-God
Another, less-cited, Sumerian reference to beer (and again to Ninkasi) appears in a tablet describing the exploits of god-king Lugalbanda, father of Gilgamesh (whose own Epic describes the conversion of “wildman” Enkidu into a civilized human via the act of eating bread, drinking beer and sleeping with a woman – see more further down below).

(From Lugalbanda and the Anzud Bird: c.1.8.2.2)
“Lugalbanda lies idle in the mountains, in the faraway places; he has ventured into the Zabu mountains. No mother is with him to offer advice, no father is with him to talk to him. No one is with him whom he knows, whom he values, no confidant is there to talk to him. In his heart he speaks to himself: “I shall treat the bird as befits him, I shall treat Anzud as befits him. I shall greet his wife affectionately. I shall seat Anzud’s wife and Anzud’s child at a banquet. An will fetch Ninguena for me from her mountain home — the expert woman who redounds to her mother’s credit, Ninkasi the expert who redounds to her mother’s credit. Her fermenting-vat is of green lapis lazuli, her beer cask is of refined silver and of gold. If she stands by the beer, there is joy, if she sits by the beer, there is gladness; as cupbearer she mixes the beer, never wearying as she walks back and forth, Ninkasi, the keg at her side, on her hips; may she make my beer-serving perfect. When the bird has drunk the beer and is happy, when Anzud has drunk the beer and is happy, he can help me find the place to which the troops of Unug are going, Anzud can put me on the track of my brothers.”

Enkidu and GilgameshDrink Beer, Destiny of the Land
The Sumerian god-king Gilgamesh had a nemesis named Enkidu. Enkidu was a “wild man”, generally believed to be a literary represention of the nomadic tribes who inhabited the lands outside of the settled kingdoms of the Sumerians who built the first known urban civilization in the lower flood plains of the Tigres and Euphrates rivers.

Eventually Enkidu himself joined the ranks of the civilized when he ate bread, drank beer, and slept with a woman. Thereafter, he was friend to Gilgamesh, the ruler of Civilization.

The Epic of Gilgamesh
(excerpt from Tablet Two, translated by N.K. Sandars, Penguin Books, 1972)

Eat bread Enkidu,
The symbol of life.
Drink the beer,
Destiny of the Land.
Enkidu ate the bread
Until he had enough.
He drank the beer,
Seven whole jars.
Relaxed, he felt joyful.
His heart rejoiced.
His face beamed. . .
. . .
A man Awake.


Theology on Tap

January 20, 2007

On March 22, 2007, I’m scheduled to lead a beer tasting class titled “Beer Is Divine,” at the Tria Cafe’s “Fermentation School” in Philadelphia.

Theology on Tap logoWhile researching the connections between religion, spirituality, and beer in preparation for the class, I stumbled across Theology on Tap (ToT), a Catholic evangelical outreach program designed to reach the youth where they gather – i.e. in the bars.

Started in Chicago in the early 80s, the program seems to have caught the fire of the holy spirit and spread across the country, with groups now meeting in 46 states. The idea is straight forward. A priest walks into a bar (seriously) and starts talking religion to the masses.

FrangelicoThis NPR segment reports on the Theology on Tap program in Manchester, NH where the local preacher sips a Frangelico after his sermon. Frangelico is an Italian hazelnut liqueur named after Fra Angelico (Father the Angelic One), a dominican monk who doubled as a painter in the early 15th century. The liqueur comes in a bottle shaped like a friar somewhat resembling a bottle of Aunt Jemima maple syrup.

Here’s an excerpt from the ToT NYC chapter’s FAQ:
Come on! Discussing theology in a bar? What does the Church say about that?

Theology-on-Tap is in perfect alignment with the Pope! The Holy Father tells us to bring the gospel of Christ into the streets and to speak it from the housetops, and to go to where people are. Theology-on-Tap aims to discuss the teachings of the Catholic Church in a non-threatening, comfortable environment.

I know the program is reaching out to Catholics in their 20′s and 30′s. But can anyone come?

While we do primarily reach out to Catholics in their 20′s and 30′s, everyone is invited: Catholics and non-Catholics, beer drinkers and non-beer drinkers, ages 21-101.

Their logo is, appropriately, a tapped keg. Though not religious myself, I must say, drinking beer and talking about religion (and politics and everything else for that matter) is one of my favorite activities.


Not to be confused with “Uni-brow”

January 19, 2007

UnibroueI’ve got eight 750ml Unibroue concoctions to contend with. I stuck them in my Stegmaier wooden beer crate a couple months ago thinking I’d invite some friends over to have a strong beer tasting over the holidays, but that never happened. So tonight I decided to finally dip in to the stash and drink the Maudite all by me lonesome. (Seung is in Connecticut at a Save the Children meeting).

Unibroue, as I mentioned in an earlier post, is not exactly the small craft brewery I thought it was. It’s actually owned by Sleeman, one of Canada’s biggest breweries, which is itself now owned by Sapporo.

Maudite has one of those hell-bent labels that is a growing theme among craft breweries these days. Everyone wants to be extreme and satanic. Maudite means “the damned one” and the label depicts a hellion with wings underneath a canoeful of the doomed apparently trying to row themselves across, or maybe away from, the river styx.

Me, I welcome the challenge.


Brew Day – Best Bitter Real Ale

January 16, 2007

Homebrew ingredientsIt’s been over a year since I last brewed. That was when I was brewer at Zululand Brewing Co. in South Africa. A typical brew day in Eshowe included shooing away baboons from the brewhouse. They were funny little critters, one had shockingly bright blue testicals. I named a beer after him – Old Blue Balls Porter.

Now I’m living in a condo in Silver Spring, MD, so my brew day is a little more conventional. I use an 11 gallon aluminum brew kettle (don’t worry, the supposed link between aluminum and Alzheimer’s is unproven and increasingly considered unlikely) and brew partial mash – partial extract using all organic ingredients from Seven Bridges.

Brewing stoveThe first batch in the new place is a British Best Bitter, my everyday beer ever since I lived in England and learned to love Real Ale. I even bought a hand pump so I can serve my bitter in the traditional manner using no forced carbonation or excess refrigeration, i.e. warm and flat as we Americans call it.

I’m psyched to be back in the kitchen brewing beer! It’s such a rewarding experience. I mean, it may sound obvious, but what other activity results in beer coming out the other end? Ahem, I didn’t mean that the way it sounded.

I’ll blog more about homebrewing in future posts, and provide some how-to instructions, emphasizing ways to brew that are fun, sociable, and environmentally-friendly.


BeerAdvocate Magazine Hits the Spot

January 14, 2007

BeerAdvocateJason and Todd Alstrom beseach users of their exhaustive online beer rating site to “Respect Beer.” The inaugural issue of BeerAdvocate print magazine does an admirable job of treating beer as if it deserves it.

The magazine’s elegant design sets the tone several notches above the “college frat party” ghetto in which beer often resides. The photos and illustrations are appealing, though for some reason they seem distancing and impersonal despite the fact that many of their subjects are real people in the beer scene. Strangely, the layout reminds me a bit of Adbusters, with its imposing images and minimalist text.

The columns cover the range of the expected: beer and food, beer travel, an “ask the beer geek” Q & A section, listings of beer events, and a handful of features on things such as the history of the beer can and a guide to beer cocktails.

I give the new BeerAdvocate Magazine high marks for the beauty of its design (even the ads are all professional – something that can’t be said of most beer publications). The eye-catching interior pages are designed to invite easy browsing (though the cover photo is a bit musty and unoriginal). But the writing lacks depth. None of the features are long enough to require a mid-article pee-break.

On the other hand, a full ten pages are devoted to lengthy beer reviews – so long that page 51 consists of just two verbose evaluations. This is too much even for me, an avowed beer geek who judges at contests and hosts innumerable beer tastings. Ten pages of self-indulgent reviews is boring. The emphasis on wordy beer analyses makes perfect sense considering the magazine was born from an online beer rating community, but there is a limit to the number of times I can read “. . . opaque, dark brown, nearly black. Bit of a frothy lace . . . ” before I turn the page.

Reviews like this are undoubtedly valuable feedback for the brewers who labor to craft them, but these psuedo-scientific examinations of what’s in the bottle fail to capture the more profound, subjective and spiritual experiences of drinking good beer with friends. The predominance of limited-release, $20 bottles containing the supposed “. . . Holy Grail for many beer geeks . . .” is further off-putting to someone looking for practical ways of finding and enjoying good beer.

I’m thirlled that BeerAdvocate Magazine is now a reality – America’s first monthly print publication dedicated to elevating beer from the denizens of beer-pong and sportstalk beer belly-ists. The publication’s stylish design bespeaks a mature perspective on the culture of beer. In future issues I’ll be looking for more in-depth articles dealing with a wider range of beer-friendly lifestyle topics and less self-important wine-snob-wannabe navel-gazing. There is an elusive balance spot that exists somewhere between chugging contests and arrogance. BeerAdvocate gets close to hitting that spot. Cheers to the Alstroms for creating a promising new forum for the study and celebration of beer. With publications like this educating and entertaining beer drinkers, beer is more liable to earn its respect rather than demand it.


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