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Many of McGovern’s most startling finds stem from other archaeologists’ spadework; he brings a fresh perspective to forgotten digs, and his “excavations” are sometimes no more taxing than walking up or down a flight of stairs in his own museum to retrieve a sherd or two. Residues extracted from the drinking set of King Midas—who ruled over Phrygia, an ancient district of Turkey—had languished in storage for 40 years before McGovern found them and went to work. The artifacts contained more than four pounds of organic materials, a treasure—to a biomolecular archaeologist—far more precious than the king’s fabled gold. But he’s also adamant about travel and has done research on every continent except Australia (though he has lately been intrigued by Aborigine concoctions) and Antarctica (where there are no sources of fermentable sugar, anyway). McGovern is intrigued by traditional African honey beverages in Ethiopia and Uganda, which might illuminate humanity’s first efforts to imbibe, and Peruvian spirits brewed from such diverse sources as quinoa, peanuts and pepper-tree berries. He has downed drinks of all descriptions, including Chinesebaijiu, a distilled alcohol that tastes like bananas (but contains no banana) and is approximately 120 proof, and the freshly masticated Peruvian chicha, which he is too polite to admit he despises. (“It’s better when they flavor it with wild strawberries,” he says firmly.)
- Abigail Tucker, The Beer Archaeologist: By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization.

Many of McGovern’s most startling finds stem from other archaeologists’ spadework; he brings a fresh perspective to forgotten digs, and his “excavations” are sometimes no more taxing than walking up or down a flight of stairs in his own museum to retrieve a sherd or two. Residues extracted from the drinking set of King Midas—who ruled over Phrygia, an ancient district of Turkey—had languished in storage for 40 years before McGovern found them and went to work. The artifacts contained more than four pounds of organic materials, a treasure—to a biomolecular archaeologist—far more precious than the king’s fabled gold. But he’s also adamant about travel and has done research on every continent except Australia (though he has lately been intrigued by Aborigine concoctions) and Antarctica (where there are no sources of fermentable sugar, anyway). McGovern is intrigued by traditional African honey beverages in Ethiopia and Uganda, which might illuminate humanity’s first efforts to imbibe, and Peruvian spirits brewed from such diverse sources as quinoa, peanuts and pepper-tree berries. He has downed drinks of all descriptions, including Chinesebaijiu, a distilled alcohol that tastes like bananas (but contains no banana) and is approximately 120 proof, and the freshly masticated Peruvian chicha, which he is too polite to admit he despises. (“It’s better when they flavor it with wild strawberries,” he says firmly.)

- Abigail Tucker, The Beer Archaeologist: By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization.

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