Pouring the Past

Abstract

One of the first questions asked of ancient ale recreations is whether or not the beer is ‘authentic’. In the subtext of this question is an unwavering belief that a single, original form actually existed and is attainable in a modern ale inspired by millennia-old archaeological traces. This desire for an idealized authenticity comes even before curiosity about how the beverage tastes, which begs the question: what is actually being consumed? The ‘authentic’ circumstances of ancient beer brewing differ with each archaeological investigation. Many of the earliest brews would require some form of hygienically questionable open boils in large ceramic vessels in order to be recreated, and were designed to be drunk through straws made of… straw. Under this burden of proof, an ancient-inspired ale would only be deemed genuine if not viable in a craft beer market. Yet this consumer desire for an authentic experience or product has been groomed for decades through tourism. Consumers believe that the authentic exists, is packageable, and can be purchased. Today, the question of authenticity is compounded with the serious issues of cultural appropriation, decolonizing tourism, and global, migratory work forces. All of this leads to the very real need for an exploration of authenticity in experimental and sensory archaeology. Towards that goal, we discuss authenticity and its implications for ancient beer recreations, its implications for experimental archaeology, and how to best unpack this topic for the broader audiences for whom these recreations are made.