Bappir

Bappir was a Sumerian twice-baked barley bread used primarily in ancient Mesopotamian beer brewing. Historical research conducted at Anchor Brewing Co. in 1989 reconstructed a bread made from malted barley and barley flour with honey, spices and water, baked until hard enough to be stored for long periods; the finished product was probably crumbled and mixed with water, malt and either dates or honey and left to ferment for a few days, producing a somewhat sweet brew likely drunk flat, without bottling or conditioning, through a straw in the manner yerba mate is drunk today.