Imagine sipping a brew that’s over 170 years old, made possible by the very bacteria that once fermented it centuries ago.
While this might sound like a scene from a historical science fiction novel, it’s the reality for beer lovers today.
Three years ago, a groundbreaking discovery off the coast of Finland uncovered the world’s oldest batch of still-drinkable beer, sealed in bottles that had been submerged in the deep sea for nearly two centuries.
But it wasn’t just the beer that made headlines—it was the bacteria inside the bottles that would eventually play a crucial role in bringing the ancient beverage back to life.
This isn’t just a tale of deep-sea exploration; it’s a story of microbiology, ancient brewing practices, and the extraordinary power of nature’s tiniest organisms.
The Remarkable Discovery That Sparked a Brewing Revolution
In 2010, a team of divers exploring the waters near the Åland Islands off Finland’s coast stumbled upon something extraordinary—a submerged schooner, resting at the bottom of the Baltic Sea for over 170 years.
Among the wreckage, they found five bottles of beer, along with 168 bottles of champagne.
The ship was believed to have sunk in 1842, but the real surprise lay in the state of the beer.
Despite the years spent at the bottom of the sea, it was still drinkable, thanks to the preservation effects of the cold, dark waters.
As you might expect, the beer didn’t just sit there in its ancient, unconsumed form. It came with something even more fascinating: living bacteria.
This bacterial discovery would soon set the stage for one of the most innovative and unexpected beer recreations ever undertaken.
But here’s the real twist—this wasn’t just about preserving beer; it was about recreating it.
The bacteria inside those 172-year-old bottles weren’t merely an interesting historical footnote; they were the key to unlocking the flavors of the past.
And that’s exactly what the team at Stallhagen Brewery in Åland did—they didn’t just study the beer; they used its ancient microbes to brew an authentic version of this vintage ale.
The Role of Bacteria in Beer Brewing: More Than Just Fermentation
When most people think of beer brewing, they probably imagine malt, hops, water, and yeast.
But yeast isn’t the only microorganism involved in crafting a perfect beer. As it turns out, bacteria—the tiny organisms that often get a bad rap—also play a pivotal role in shaping beer’s flavor, texture, and aroma.
This realization turned out to be the key to recreating the shipwrecked beer.
Tim Sandle, a specialist in microbiology, explains that brewers often use different strains of yeast to influence how sugar is converted into alcohol, which directly affects the beer’s taste.
But yeast isn’t alone in this process. Certain bacteria, like the lactic acid bacteria found in the shipwrecked beer, can also contribute to flavor and mouthfeel.
In fact, combinations of yeast and bacteria can lead to entirely new and unique flavor profiles.
“Part of the process where new taste profiles are created rests on the way in which yeasts turn sugar into alcohol,” Sandle explains.
“Certain bacteria can also play a role in this process, and combinations of different bacteria with yeast can also influence the taste, smell, and body of the beer.”
For the team at Stallhagen Brewery, this provided the perfect opportunity to study the live bacteria within the ancient bottles.
They teamed up with experts from the VTT Technical Research Centre of Finland and KU Leuven’s Brewing Technology Research Group in Belgium to isolate the bacteria and understand how it interacted with the beer’s yeast.
What they found was nothing short of extraordinary.
A Glimpse Into the Past: The Chilly Underwater Conditions That Preserved the Beer
How did bacteria survive in such an unlikely environment for over 170 years?
The secret, it seems, lies in the unique conditions at the bottom of the Baltic Sea.
At 50 meters below the surface, the water temperature hovers around 2 to 4 degrees Celsius, creating an environment that effectively “froze” the beer in time.
The low temperatures slowed down the metabolic processes of bacteria and yeast, allowing them to survive in a dormant state for over a century.
Additionally, the lack of sunlight at such depths meant that the bottles were shielded from light exposure, a factor that likely helped preserve the beer’s integrity.
The shipwreck, in essence, acted as a time capsule, preserving the beer in near-perfect condition.
The bacteria, which had remained dormant for over 170 years, were brought back to life during the scientific study, providing the key to recreating the long-lost beer.
Recreating the Brew: A Masterful Fusion of Tradition and Innovation
The process of recreating the beer was no small feat.
The team behind the project faced the immense challenge of studying not only the chemical composition of the ancient brew but also the living organisms within the bottles.
By isolating the lactic acid bacteria, they were able to determine which yeast and bacteria strains had been used in the original beer.
This was a breakthrough moment—the yeast and bacteria pointed to Belgium, providing crucial insight into the brewing traditions of the 19th century.
Gert De Rouck, a master brewer at Stallhagen, described the process of recreating the beer: “Based on the micro-organisms in the bottles, we were able to figure out which type of yeast and bacteria were used by the beer’s 19th-century brewers.
This information allowed us to trace the beer back to Belgium.
We combined history and tradition with innovative brewing knowledge.
The symbiosis between the organisms and the malt flavors results in the very special overall flavor of this beer.”
This isn’t just about a nostalgic nod to the past—it’s about fusing history with cutting-edge brewing techniques to bring an ancient craft into the modern world.
The recreated beer, rich with the distinct flavors of 19th-century Belgium, offers a glimpse into the brewing practices of centuries gone by, while using modern science to unlock secrets hidden beneath the sea for over a century.
The Price of History: A Premium Brew with a Premium Price Tag
After years of research and meticulous brewing, the beer is finally ready to hit the market. But this isn’t your average pint.
The team at Stallhagen is offering the original recreation for an eye-watering price of €113 (AUD$165) per bottle.
A more affordable version—referred to as a replica—is available for about €6 (AUD$8) in Finland.
But with such a hefty price tag for the authentic version, you might be wondering: is it worth it?
For true beer connoisseurs, the answer could very well be yes.
This is more than just a drink; it’s a journey back in time, an opportunity to taste something that hasn’t existed for over 170 years.
But it’s also a product of cutting-edge science and the marriage of historical preservation with modern brewing techniques.
The researchers are also continuing their studies into the bacteria’s genetic makeup, hoping to discover more about how these microorganisms survived the harsh conditions of the deep sea for so long.
Could these findings offer new insights into the resilience of bacteria, or even open the door to new ways of preserving foods and beverages?
A True Test of Survival: What the Bacteria’s Resilience Teaches Us
One of the most fascinating aspects of this discovery is the question of how the bacteria survived such extreme conditions.
Some species of bacteria are known to survive in remarkable environments—whether it’s extreme heat (such as those living near deep-sea vents at 122°C) or freezing cold (-12°C in polar ice).
The bacteria found in the shipwrecked beer belong to a rare group that survived the frozen depths of the Baltic Sea for over 170 years, and their ability to do so raises intriguing questions about the limits of life.
This isn’t just a scientific curiosity—it’s a reminder of the remarkable adaptability of life on Earth.
If bacteria can thrive in environments that seem inhospitable, what other secrets might they hold for us?
Could this discovery eventually lead to breakthroughs in biotechnology, medicine, or even food preservation?
Conclusion: A Sip of History, A Taste of Innovation
So, what’s the verdict on this ancient brew?
It’s not just about drinking a beer that’s older than most people’s grandparents; it’s about unlocking a piece of history, understanding the deep-rooted traditions of beer brewing, and exploring the fascinating world of microbiology.
The ancient beer from the Åland Islands is more than just a relic of the past—it’s a living testament to the resilience of nature’s smallest organisms and the ingenuity of modern science.
Whether or not you’re willing to pay top dollar for a bottle of 172-year-old beer, one thing is clear: the discovery of the shipwrecked beer and its accompanying bacteria has opened up an exciting new chapter in the world of brewing, one that blends history, microbiology, and innovation in a way that’s truly unique.
Would you be willing to take a sip of history?
