Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health, University of Pennsylvania Museum of Archaeology and Anthropology; Adjunct Professor of Anthropology, University of Pennsylvania
The makers of the earliest fermented beverages must have marveled at the “magical” process by which mixtures of wild fruits, honey, and cereals produced mind-altering drinks. In this special event, Patrick McGovern will venture back to the origins of brewing in the ancient world. Drawing on archaeology, chemistry, and other sciences, he will explore the earliest known fermented beverages and discuss how his research and travels have informed the making of the Ancient Ales and Spirits of Dogfish Head Brewery. Following the lecture, enjoy a tasting of “ancient” beer paired with Mesopotamia-inspired treats.
The lecture is free and open to the public.
The post-lecture tasting and book signing are SOLD OUT.
Please note that the beer tasting will only be available to patrons 21 and over. Non-alcoholic beverages will be available at the reception.
Reception at the Harvard Semitic Museum, 6 Divinity Avenue
Free parking at the 52 Oxford Street Garage.