The straw part is brilliant. I image that kind of like traditional Yerba Mate.

It’s kind of interesting that the fruit peel as a yeast source and aromatics are used in different Belgian brewing today. Modern beer only uses a few strains but these open vat brewing facilities can end up developing their own.

But it was interesting to me that all the earliest writing about trading and inventory of beer was not so much about cultures that prioritized getting smashed, but that beer was a utilitarian dietary staple.

And I guess for the most part, all alcoholic beverages have been “acquired tastes.” I’ve tried some meads with honey. I wouldn’t pick them out of today’s selection, but they’re not bad.

I really would be curious to try this. I also wonder if it’s the same as Egyptian beer. More hesitant on the Mongolian airag, but I’d probably give that a shot out of adventurism. The more commoner ones fascinate me more than the fancy elite beverages.