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- Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion (ISBN 0-380-77287-6)) reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drunk flat without bottling or conditioning with a straw in the manner that yerba mate is drunk now. It is thought that bappir was seldom baked with the intent of being eaten; its storage qualities made it a good candidate for an emergency ration in times of scarcity, but its primary use seems to have been beer-making. A modern interpretation of Sumerian bappir bread was brewed and bottled in 2016 by Anchorbrew. (en)
- Bappir was een Soemerisch tweemaal gebakken gerstbrood dat voornamelijk werd gebruikt voor bierbrouwen in het oude Mesopotamië. (nl)
- Bappir era um pão de cevada da Suméria assado duas vezes e que era utilizado em fabricação de cerveja na antiga Mesopotâmia. Pesquisa histórica feita na Anchor Brewing Co. em 1989 (documentado em Charlie Papazian's Home Brewer's Companion reconstruiu este pão com mel e água. Esse produto final era moído e misturado com malte, água, mel e tâmaras e então fermentado de forma a gerar uma cerveja doce. Aparentemente tal cerveja era bebida em canudos como o chimarrão é bebido hoje em dia. (pt)
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- Maltedbarley, barley flour,honey, water
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- Malted barley, barley flour, honey, water (en)
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- Used for brewing beer (en)
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- Bappir was een Soemerisch tweemaal gebakken gerstbrood dat voornamelijk werd gebruikt voor bierbrouwen in het oude Mesopotamië. (nl)
- Bappir era um pão de cevada da Suméria assado duas vezes e que era utilizado em fabricação de cerveja na antiga Mesopotâmia. Pesquisa histórica feita na Anchor Brewing Co. em 1989 (documentado em Charlie Papazian's Home Brewer's Companion reconstruiu este pão com mel e água. Esse produto final era moído e misturado com malte, água, mel e tâmaras e então fermentado de forma a gerar uma cerveja doce. Aparentemente tal cerveja era bebida em canudos como o chimarrão é bebido hoje em dia. (pt)
- Bappir was a Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing. Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion (ISBN 0-380-77287-6)) reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew. It seems to have been drunk flat without bottling or conditioning with a straw in the manner that yerba mate is drunk now. (en)
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- Bappir (en)
- Bappir (nl)
- Bappir (pt)
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