Divers have made a surprising discovery off the coast of the United Kingdom: bottles of Guinness beer, an impressive 162 years old, found in a shipwreck. The news, released on August 10, 2026, stands out due to the possibility that the historic drink is still suitable for consumption. Content analysis is already underway in Belgium to determine its potability.
The surprising discovery in the English Channel
On an underwater expedition last year, Belgian photographer Stefan Panis came across historic glass bottles in the wreckage of the ship Mindoro. The find took place in the English Channel, one of the busiest shipping routes and with a long history of shipwrecks.
The ship, which sank 162 years ago, kept an ethyl treasure in its cargo compartment. Panis, accompanied by fellow diver Eddie Huzzie, 68, was responsible for bringing part of this unusual cargo to the surface.
The scientific analysis of the century-old drink
To investigate the condition of the beer, samples from the 19th century bottles were sent to a group of microbiologists. The renowned research university KU Leuven, in Belgium, is leading the tests.
The main objective is to verify the integrity of the drink and whether it has maintained characteristics that make it suitable for consumption. Scientists seek to understand how beer survived for so long in adverse conditions at the bottom of the sea.
Potential to recreate the original 1860 beer
One of the most exciting aspects of the discovery is the potential for recreating the ancient formula. Stefan Panis said there is a real chance of recovering the beer’s complete DNA.
Based on this analysis, it would be possible to develop a small production of the original stout, as it was brewed in the 1860s. This represents a unique opportunity for brewing history and vintage flavor enthusiasts.
What makes beer survive so long?
The longevity of beer raises questions about preservation conditions. According to Panis, the crucial factor for the drink to remain unchanged is the sealing of the bottles.
“The question is whether seawater entered the bottles through the corks,” said the diver. He explains that, if the entry of salt water was avoided, the chances of the beer remaining in a usable state are very high. Seabed pressure and constant low temperature may also have contributed to the conservation process.
The diver is willing to prove
Even though he doesn’t consider himself a big fan of the stout style – a dark, top-fermented beer, with notes of coffee and chocolate –, Stefan Panis expressed his interest in trying the drink.
The Belgian diver stated that, if he receives authorization from scientists and safe consumption is guaranteed, he would not hesitate to take a sip of the beer that is more than a century old. The curiosity to experience a piece of submerged history is great.
