Asking the big questions

I have two new, short posts up in the Brewing section of my eponymous website: “What is gruit?” and — even more basic — “What is beer?” In both cases, I kind of feint and dodge. Beer terminology, like brewing itself, is gloriously imprecise, and that’s one reason why I like it. I tried winemaking for a little while, but the results were not too impressive. It turns out that you need a fanatic attention to detail to make decent wine. With brewing, as I proved to my own satisfaction last October, you can avoid measuring anything, throw in extra ingredients on a whim, and still end up with a drinkable beer.

How are these “big questions”? Let the Raramuri — these guysexplain:

“God taught the Raramuri how to make corn beer,” says Guadalupe Espino Palma, the traditional governor of the Norogachi district. “We make offerings of tesguino to God himself, and He drinks it also. We use tesguino for dancing, and we enjoy drinking it.” Even getting drunk is a spiritual act, he explains.

[…]

And during this corn beer communion, in place of “happy Easter,” the Raramuri will say to one another “bosasa” — “fill up, be satisfied, be contented.”

2 Comments


  1. I’m beginning to experiment with sourdough for the first time, and am finding that there’s much about it which reminds me of brewing. Basic ingredients + time = something delicious. Though the waiting time is shorter with bread, which is nice! Still, I’m finding that I like the flexibility of it, at least as I begin to learn how it works. Throw things together, let them ferment, see what arises. So to speak. ;-)

    Reply

    1. Cool. I keep thinking I should get into sourdough, but the time factor is a bit intimidating, given my inability to plan very far ahead.

      Reply

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