What happens when Israel’s emerging boutique beer culture intersects with the American trend toward getting to know the food one eats? Lost Tribes Brew happens. The New York-based microbrewery produces beers based on recipes gathered from various remote communities claiming Israelite origins, like India’s Bene Menashe and Ethiopia’s Beta Israel.No doubt, part of this is a gimmick: in order to successfully market an odd-tasting beer brewed by a bunch of Jewish twenty-somethings in upstate New York, you need to have a good story, like one that connects your customer to real or imagined ancient Israelite foodways (note that the JTA article says nothing about whether Lost Tribe brews are any good). Perhaps the name of their flagship beer is symbolic: the Aramaic shikra means “alcoholic beverage” but can also mean “fraud.”Nevertheless, a few Israeli microbreweries have already had some success with this strategy: the Canaan Brewery in Maale Adumim reinserts the yeasty lees into the final product, which we suppose makes the experience of drinking it more authentically Canaanite (not for the faint of gut, by the way). The Dancing Camel Brewery of Tel Aviv has a seasonal beer with pomegranate and another with etrog. Lost Tribes may have the best idea for a seasonal, though: their Kosher for Passover honey-and-herb-based beer may corner the market—if it tastes better than Slivovitz, that is.  Editors, Jewish Ideas Daily.
Jewish Ideas Daily