Tate Paulette
@tatepaulette.bsky.social
Archaeologist (Mesopotamia, Cyprus, beer), author (In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia)
Just back from a quick trip with @kategrossman to give talks at Bryn Mawr College
November 4, 2025 at 6:03 PM
Just back from a quick trip with @kategrossman to give talks at Bryn Mawr College
In NYC for the evening with @kategrossman.bsky.social to see Waiting for Godot, featuring Bill and Ted. Party on, dudes!
November 2, 2025 at 3:04 PM
In NYC for the evening with @kategrossman.bsky.social to see Waiting for Godot, featuring Bill and Ted. Party on, dudes!
Happy Halloween!
November 1, 2025 at 1:36 AM
Happy Halloween!
Cozy, rainy, fall night @kategrossman.bsky.social
October 28, 2025 at 2:11 AM
Cozy, rainy, fall night @kategrossman.bsky.social
The theme for this year’s neighborhood scarecrow contest is Disney villains. Our entry: Maleficent (+ Diablo, Sleeping Beauty, Flora, Fauna, and Merryweather). With @kategrossman.bsky.social
October 24, 2025 at 12:43 AM
The theme for this year’s neighborhood scarecrow contest is Disney villains. Our entry: Maleficent (+ Diablo, Sleeping Beauty, Flora, Fauna, and Merryweather). With @kategrossman.bsky.social
No Kings, Raleigh, NC
October 18, 2025 at 8:07 PM
No Kings, Raleigh, NC
No Kings, Raleigh, NC
October 18, 2025 at 7:58 PM
No Kings, Raleigh, NC
Recorded an interview with @mrssbilton.bsky.social for the Comfortably Hungry podcast this morning, and then spent the afternoon in the backyard prepping class and sniffing the breezes with these silly little dogs. Not a bad day
October 15, 2025 at 7:59 PM
Recorded an interview with @mrssbilton.bsky.social for the Comfortably Hungry podcast this morning, and then spent the afternoon in the backyard prepping class and sniffing the breezes with these silly little dogs. Not a bad day
Monday morning walk. Max (the little one) likes to stop at the top of the steps and send out a single good-morning “Rarf!” to the neighborhood.
October 13, 2025 at 2:11 PM
Monday morning walk. Max (the little one) likes to stop at the top of the steps and send out a single good-morning “Rarf!” to the neighborhood.
Kicking off Fall Break with the season’s first backyard fire with @kategrossman.bsky.social
October 11, 2025 at 12:50 AM
Kicking off Fall Break with the season’s first backyard fire with @kategrossman.bsky.social
Looking forward to diving into this new edited volume, Shadow Archaeologies: In the Shadow of Antiquity or For Other Modes of Archaeological Worldmaking
October 10, 2025 at 8:42 PM
Looking forward to diving into this new edited volume, Shadow Archaeologies: In the Shadow of Antiquity or For Other Modes of Archaeological Worldmaking
...and a video showing @altonbrown.bsky.social's first taste of one of our ancient Mesopotamian beers (the one that they called "dark" beer). You'll need to crank up the volume to hear his reaction
September 28, 2025 at 7:48 PM
...and a video showing @altonbrown.bsky.social's first taste of one of our ancient Mesopotamian beers (the one that they called "dark" beer). You'll need to crank up the volume to hear his reaction
I feel like they’re trying to tell me something … something about … breakfast?
September 9, 2025 at 1:14 PM
I feel like they’re trying to tell me something … something about … breakfast?
I'll be speaking about "Beer in Ancient Mesopotamia" for this year's Archaeological Institute of America (@archaeological.org) "Archaeology Hour" series. The talk will take place via Zoom on September 17 at 8pm Eastern Time. You can register at this link: us02web.zoom.us/webinar/regi...
September 6, 2025 at 2:21 PM
I'll be speaking about "Beer in Ancient Mesopotamia" for this year's Archaeological Institute of America (@archaeological.org) "Archaeology Hour" series. The talk will take place via Zoom on September 17 at 8pm Eastern Time. You can register at this link: us02web.zoom.us/webinar/regi...
Excited to share these beers with @altonbrown.bsky.social at an event at NC State later this month. We haven’t aimed for extreme authenticity, e.g., using stainless steel rather than ceramics. Our focus has been ingredients, e.g. using sourdough starters like this (fed with malt) to make our bappir
September 4, 2025 at 6:13 PM
Excited to share these beers with @altonbrown.bsky.social at an event at NC State later this month. We haven’t aimed for extreme authenticity, e.g., using stainless steel rather than ceramics. Our focus has been ingredients, e.g. using sourdough starters like this (fed with malt) to make our bappir
Yes and no. We brewed a "golden" and a "dark" beer, both based on documents from the city of Girsu. These provide the grain bill and total beer for each batch. We don't know if any other ingredients were used, and we don't know anything about temperature. Here are the relevant pages from my book.
September 4, 2025 at 5:47 PM
Yes and no. We brewed a "golden" and a "dark" beer, both based on documents from the city of Girsu. These provide the grain bill and total beer for each batch. We don't know if any other ingredients were used, and we don't know anything about temperature. Here are the relevant pages from my book.
Brew-day, part 2. We brewed a “dark beer” based on documents from the ancient Mesopotamian city of Girsu. Here you see the wort right after the addition of bappir. We also went off recipe and added date syrup
September 3, 2025 at 11:33 PM
Brew-day, part 2. We brewed a “dark beer” based on documents from the ancient Mesopotamian city of Girsu. Here you see the wort right after the addition of bappir. We also went off recipe and added date syrup
Brew-day today. Here’s my book among the bappir and a bin of crushed bappir ready to be hydrated and added to the wort to start the fermentation
September 3, 2025 at 11:06 PM
Brew-day today. Here’s my book among the bappir and a bin of crushed bappir ready to be hydrated and added to the wort to start the fermentation
I fed some bowls of sourdough starter with the usual ration of wheat flour and others with malted barley flour. For the bappir, I mixed starter with milled malt and tried different shapes and drying methods: e.g., low temp in the dehydrator for a few hours vs. high temp in the oven for a few minutes
September 2, 2025 at 1:58 PM
I fed some bowls of sourdough starter with the usual ration of wheat flour and others with malted barley flour. For the bappir, I mixed starter with milled malt and tried different shapes and drying methods: e.g., low temp in the dehydrator for a few hours vs. high temp in the oven for a few minutes
Back at work on another experimental batch of bappir—according to our interpretation, a dried out sourdough starter—for another round of Mesopotamian brewing with Trophy Brewing in Raleigh, NC, later this week
September 1, 2025 at 11:14 PM
Back at work on another experimental batch of bappir—according to our interpretation, a dried out sourdough starter—for another round of Mesopotamian brewing with Trophy Brewing in Raleigh, NC, later this week
Three more sidewalk leaf prints
August 27, 2025 at 12:19 AM
Three more sidewalk leaf prints
Came across these beautiful leaf prints on the sidewalk this evening during a neighborhood walk with @kategrossman.bsky.social and the floofs
August 26, 2025 at 11:44 PM
Came across these beautiful leaf prints on the sidewalk this evening during a neighborhood walk with @kategrossman.bsky.social and the floofs