Sikaru (see-KAH-roo)

Sumerian Beer

Experience the rich, nutty flavors of Sikaru, an ancient Sumerian beer that offers a glimpse into one of humanity's earliest brewing traditions. This unfiltered, golden-colored beverage carries a subtle sweetness, complemented by aromatic spices, providing a unique taste of history. Crafted using traditional methods and ingredients like sprouted barley and date syrup, Sikaru is a testament to the ingenuity of ancient brewers.

Recipe Directions

Day 1:

- Place barley in a bowl and cover completely with water. Let it soak overnight.

Day 2:

- In a large bowl, combine barley flour, sourdough starter, and water. Mix thoroughly with hands until a cohesive dough forms.
- Transfer dough to a medium bowl, cover with a kitchen towel, and allow it to rise for 24 hours.
- Drain the soaked barley, place it in a cheesecloth, and suspend it in a warm area. Keep the barley moist by spritzing with water 2-3 times daily for 2-3 days, until sprouts appear.

Day 3:

- Shape the risen dough into a flat, round loaf and place on a parchment-lined baking sheet. Leave uncovered to dry out.

Day 4:

- Preheat oven to 300°F (150°C). Bake the loaf for up to 10 minutes, forming a crust but keeping the interior below 110°F (43°C) to preserve yeast activity. This bread is known as *bappir*.
- Reduce oven temperature to 200°F (93°C). Spread sprouted barley evenly on an unlined baking sheet and bake for 2-3 hours until grains are browned and emit a nutty aroma. Remove and let cool uncovered.

Day 5:

- Crush the dried sprouted barley into a coarse powder using a mortar and pestle or food processor. Soak the crushed barley in a bowl with water for 2 hours.
- Break the *bappir* into small pieces and let them dry further during the barley soaking period.
- In a large jar, combine the *bappir* pieces, soaked barley mash (including soaking liquid), optional aromatics, date syrup, and brewer’s yeast if using. Stir well to integrate all components.
- Add 1 gallon (4 liters) of water to the mixture, stirring thoroughly. Cover the jar with cheesecloth and place it in a dark area to ferment for 2-3 days.

Day 7 or 8:

- After fermentation, strain the beer through a sieve to remove solids. The resulting liquid will be cloudy.
- Pour into serving vessels and consume within 2 days to ensure freshness. Using a straw can help avoid sediment at the bottom and any floating particulates.

Notes:

*Sourdough Starter*: If a barley-based sourdough starter is unavailable, mix 3 cups (420 g) barley flour, 1 cup (240 ml) water, and 1 tablespoon (9 g) yeast to create a substitute.

*Bappir* is a twice-baked barley bread used in ancient Sumerian brewing, primarily for beer production rather than direct consumption. citeturn0search10

Fermentation times may vary based on ambient temperature and yeast activity; adjust as necessary.

History

Beer, known as *sikaru* in Sumerian, was integral to ancient Sumerian culture, with evidence dating back to 3,000 B.C.E. The "Hymn to Ninkasi," a poetic work honoring the Sumerian goddess of beer, provides one of the earliest recorded beer recipes, highlighting the use of *bappir*, sprouted barley, and sweeteners like honey and dates in the brewing process. This beverage was typically unfiltered, resulting in a cloudy appearance, and was consumed using straws to bypass sediment. The brewing and consumption of beer were not only daily practices but also held religious and social significance in Sumerian society.