Quote (Ice98 @ Jul 13 2010 01:48pm)
technically, the hops in machine pressed pellet form isnt very historic :-P
Yeah pellets are a new thing ... should have used the real deal, but then again the flavor of the pellets tends to be trapped inside and will be able to withstand temp variables better whereas the whole hops tend to lose flavor quicker, mostly by heat or sun.
Did you guys strain out the stuff or let it sit in the brewing pot?? Another problem with pellet hops is that they tend to dissolve and you can get quite a bit in your finished product without straining. I made that mistake when I dry hopped with pellets in a secondary fermenter.
Actually a lot of the beer made over 300 years ago didn't really use hops but other things like herbs and spices. I think adding hops came within the last 300 years or so. Also because of the bottling issue, they didn't have carbonated beer until the last 100 years or so, at least as it is today.
So imagine, you are sitting in ancient Egypt sipping on a syrupy beer without carbonation, likely room temperature and filled with spices and herbs instead of hops. That's more like what it was like back then.
Interesting photos none the less.