The event, called An Evening with Amunet, is being billed as "Part Science. Part Art." It will involve talks about the mummy and a discussion by Barley's co-owner Lenny Kolada about ancient beer-making.
The beer, called KA Amunet, involved plenty of research. Kolada has posted a lengthy and detailed account of the brewing process that included many test batches at North High.
"Those test batches included combinations of coriander and lemongrass, both known to be indigenous to the area at that time," he wrote. "We know that the Egyptians had trade routes as far away as Greece and China, so we also experimented with bitter orange peel, black peppercorns and juniper berries. No hops were used.
"Of the five batches, three were truly undrinkable. Think blue cheese hiding in your son’s used soccer socks. The fourth tasted like lemonade, only not so much. The fifth was actually pretty tasty."
In the end, the brewers didn't stay authentic to the ancient process because they used barrels and hops. The beer also features black currants.
"We won't know exactly what it tastes like, since we just kegged it this week," Kolada said in an email. "Unconditioned, we were surprised that there wasn't more sourness coming through. It was entirely drinkable, though. We're giving it a couple of weeks to carbonate, then we'll get to taste it when everyone else does.
"If I can predict, I think it'll taste like a chewy unfiltered saison. The ginger is coming through, and there's some grassiness that's interesting. It'll be interesting to see if it sours more in the keg. (It should.) Although it wouldn't be sympathetic with how the Egyptians brewed, I wish we had enough to sour it for a year. Actually, we sort of did. We pulled 31 gallons for Evening with Amunet, leaving about 19 gallons in the oak barrel. We topped that with MacLenny's Scottish Ale, and we're going to let that one sour for a year. We'll know what we've got about this time next year."
The Evening with Amunet is from 5 to 9 p.m. Sept. 7 at the Ohio History Center. Tickets are $15 in advance, or $11 for members. At the door, tickets will be $20 and $15.