By PAT HARTMAN
A couple of weeks ago, Thomas H. Maugh II alerted the public to the discovery of the world’s oldest known musical instrument and no, it isn’t Willy Nelson’s guitar. (There is no real good segue into this, but you should know that Maugh has written way more than 1,000 articles for the Los Angeles Times.) The artifact we’re talking about here is a 35,000-year-old flute, which is not in cherry condition. In fact, it’s only a partial flute, found in 12 pieces, and they don’t all add up. Nevertheless, someone in the distant past drilled deliberate holes in a griffon vulture bone, in such a way as to make it into a wind instrument. Maugh says:
Excavated from a cave in Germany, the nearly complete flute suggests that the first humans to occupy Europe had a fairly sophisticated culture, complete with alcohol, adornments, art objects and music that they developed there or even brought with them from Africa when they moved to the new continent 40,000 years or so ago.
They found a couple of ivory instruments, too, left there eons ago by folks who “drank beer, played flute and drums and danced around…” Remind you of anyone? Only everyone you know! The difference between our great-great-greats and us is that we have a lot more varieties of beer to choose from. For instance, there’s one called St-Feuillien that people just rave about. It’s a $10 bottle of brew described as a “delicate, exquisite gourmet beer” by Paul Hightower in the Examiner, and there’s a legend behind it, too.
Beer-making is adaptable to environmental and ecological best practices, and it’s a darn good thing, because nobody’s going to quit making the stuff any time soon. At Inventorspot, Myra Per-Lee looks into the use of beer waste as an alternative energy source. A guy named Wolfgang Bengel of the BMP Biomasse Projekt says he’s figured out a way to make beer byproducts into fuel that will power the breweries. Each cycle would recapture 50% of the energy, or something. Apparently, he’s already done similar feats in Thailand and China. It sounds great. This isn’t a totally new concept, however. Anheuser-Busch has been doing a similar thing in its United States breweries, says Leslie Guevarra at Reuters.
We have it on good authority (Rick Steves of Tribune Media Services) that there are over 300 varieties of Belgian beer alone, and that’s not counting all the rest of Europe. In Brussels, there’s a bar called Delirium where they have more kinds of beer than anybody. Really, it’s certified by the Guinness World Record people. As of 2004, anyway. Who knows where the current record holder may be? That’s one of the things that beer pilgrims go to Europe to investigate!