Why would DNA help with the recipe? DNA from the yeast? I doubt it’s preserved. Even if it is, that’s not a recipe. The genetic code doesn’t tell you how long they boiled the mash.
Edit: Metaphorical DNA, not literal.
Edit: Maybe they’d find some rat DNA, validating the myth that Guinness’ signature taste was from rats that fell into the fermentation chambers. A story immortalized in the Dropkick Murphys song “good rats”
https://youtu.be/dnjs1gYf27w?is=QygDjBmx8t-aBfQp
We have pretty good 19th century brewing records, often the problem is getting the malt right. Also earlier 19th century beer didn't have pure yeast strains which makes them incredibly hard to recreate faithfully.
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u/IndependentNote8427 6h ago edited 2h ago
Why would DNA help with the recipe? DNA from the yeast? I doubt it’s preserved. Even if it is, that’s not a recipe. The genetic code doesn’t tell you how long they boiled the mash.
Edit: Metaphorical DNA, not literal.
Edit: Maybe they’d find some rat DNA, validating the myth that Guinness’ signature taste was from rats that fell into the fermentation chambers. A story immortalized in the Dropkick Murphys song “good rats” https://youtu.be/dnjs1gYf27w?is=QygDjBmx8t-aBfQp