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. 

Lecture, Special Event & Book Signing.  Presented by Harvard Semitic Museum, Harvard Museum of Natural History, and Peabody Museum of Archaeology & Ethnology.
Advance tickets required: $8 members/$10 nonmembers
Visit hmsc.harvard.edu for event details 
Geological Lecture Hall, 24 Oxford Street, Cambridge, MA 02138 
Free event parking available at 52 Oxford Street Garage
Reception at the Harvard Semitic Museum, 6 Divinity Avenue