"It was like a Rosetta Stone visit," he says. "That's the first depiction of the brewing process, the birthplace of our vocation."

This earthy liquid time capsule is brewed with an ancient form of wheat and loaves of hearth-baked bread, and it's flavored with chamomile and dom-palm fruit. The spiciness comes from zatar, a mixture of herbs found at a Cairo street market.

To ferment Ta Henket, Sam and friends traveled to a date grove near the pyramids, set out baited petri dishes and captured a native Egyptian yeast strain.

"It was the strangest picnic I've ever been on," he said.

This 4.5% ABV Ancient Ale goes well with grilled fish, pork chops, roasted vegetables and feta cheese.

Ta Henket is available in 750ml bottles and on draft and will be distributed throughout Dogfish Head's national network.