flipSweet Barley and Date Beer (henqet)
Sweet Barley and Date Beer (henqet)
Why this dish? Beer was poured as a libation to the gods and drunk by all, from peasant to priest of Thoth. Thoth himself, in the myth of the Eye of Ra, uses trickery involving beer to pacify the goddess Sekhmet: the fermented drink is at the heart of his legend as a pacifier and cunning negotiator.
A cloudy, sweet, low-alcohol beer made from crumbled barley bread fermented with dates. Thick and nourishing, closer to a food-drink than our modern beers. (Non-alcoholic version possible: see tip.)
Let me share a trick with you, and you alone. When the lioness goddess threatened to devour mankind, it was with beer dyed red that I pacified her — lulled by sweetness rather than overcome by force; such is the wisdom of Thoth. This henqet is drawn from crumbled barley bread left to work in water with dates until it foams and sings. Drink it cloudy and sweet, and first pour a drop for the gods.
- •Barley bread (slightly fermented) — several loaves (sugar base)
- •Dates — a good handful (fermentable sugar)
- •Water — a large jar (liquid)
- •Sourdough / lees from previous batch — a little (ferment)
Sweet Barley and Date Beer (henqet)
A cloudy, sweet, low-alcohol beer made from crumbled barley bread fermented with dates. Thick and nourishing, closer to a food-drink than our modern beers. (Non-alcoholic version possible: see tip.)
Why this dish? Beer was poured as a libation to the gods and drunk by all, from peasant to priest of Thoth. Thoth himself, in the myth of the Eye of Ra, uses trickery involving beer to pacify the goddess Sekhmet: the fermented drink is at the heart of his legend as a pacifier and cunning negotiator.
Let me share a trick with you, and you alone. When the lioness goddess threatened to devour mankind, it was with beer dyed red that I pacified her — lulled by sweetness rather than overcome by force; such is the wisdom of Thoth. This henqet is drawn from crumbled barley bread left to work in water with dates until it foams and sings. Drink it cloudy and sweet, and first pour a drop for the gods.
Ingredients (period version)
- Barley bread (slightly fermented) — several loaves (sugar base)
- Dates — a good handful (fermentable sugar)
- Water — a large jar (liquid)
- Sourdough / lees from previous batch — a little (ferment)
Ingredients
- Barley bread or stale whole wheat bread — 300 g, crumbled
- Pitted dates — 150 g
- Water — 1.5 L
- Baker's yeast (or active sourdough) — 1/2 tsp (ferment)
Method
- Heat the water with crushed dates for 15 minutes, let cool to lukewarm.
- Crumble the bread into the liquid, add the ferment, cover with a cloth.
- Let ferment for 1 to 2 days at room temperature (the drink becomes foamy and tangy).
- Strain through a cheesecloth, pressing the pulp.
- Serve cool and cloudy, stirred well — consume quickly.
How it was made : Egyptian beer was brewed from crumbled barley (or emmer) bread and fermented, often sweetened with dates. Low in alcohol and very nourishing, it was part of daily rations and offerings. The myth of the Eye of Ra tells how a beer dyed red saved humanity from the wrath of Sekhmet.
The contemporary twist : For a non-alcoholic family version, skip the long fermentation: blend dates, bread, and water, let infuse for 2 hours in the fridge, strain, and serve over ice as a "Nile horchata."
Sources : Delwen Samuel, « Investigation of Ancient Egyptian Baking and Brewing Methods », Science (1996) · William J. Darby, Paul Ghalioungui & Louis Grivetti, Food: The Gift of Osiris (1977)
Thoth · Charactorium
