Divers exploring the 1864 shipwreck of the Mindora off the coast of Dover recovered roughly 20 preserved bottles of Guinness. Microbiologists at KU Leuven University in Belgium are now analyzing the stout to extract potential DNA and recreate the 162-year-old recipe.
The Mindora Shipwreck Discovery Off Dover
A dive to a historical wreck in the English Channel has yielded an unexpected cargo of nineteenth-century beer. Belgian underwater photographer Stefan Panis discovered approximately 20 bottles of Guinness resting in the cargo hold of a vessel identified as the Mindora sailing barque, located about five kilometres off the coast of Dover.
Historical records show the Mindora had set sail from London bound for Vancouver when it collided with another vessel off the Dover coast on November 27, 1864, just a week after its departure.
Archivist Zach Schieferstein with the Lloyd’s Register Foundation noted that while discrepancies in nineteenth-century ship records are common, digitised survey reports from the foundation match the timeline of the shipwreck. Panis recovered the bottles alongside technical diver and historical researcher Paweł Truszynski during exploratory dives.
Project Jurassic Beer and KU Leuven University Analysis
Following the recovery, the find inspired an ambitious scientific initiative dubbed Project Jurassic Beer. The divers forwarded samples from the 1864 bottles to microbiologists and geneticists at KU Leuven University in Belgium for detailed laboratory testing.
“There is always a chance that we can recover the complete DNA, and then we can do a small re-brew of the exact beer that was found in the 1860s.”
Stefan Panis, underwater photographer
Professor Kevin Verstrepen of Leuven University noted that retrieving living yeast cells directly from the vintage bottles remains challenging, though researchers intend to test for viable material. If living cultures cannot be isolated, scientists plan to analyze the recovered genetic material to select a modern sibling strain that closely mimics the original nineteenth-century brew. Beer expert Dean McGuinness noted on The Pat Kenny Show that Belgian yeast experts are the best in the world to assist with the resurrection effort.
Deep-Sea Preservation Conditions and Drinkability
The longevity of the Victorian-era stout is attributed to the extreme environment of the wreck site. Resting under constant high pressure, absolute darkness, and a stable temperature of roughly 4 degrees Celsius, the cargo hold created ideal conditions for long-term preservation.
Brewing historian Edward Bourke pointed out a unique structural factor that may have saved the contents: many of the bottles were stored upside-down. According to Bourke, the air bubbles trapped inside an inverted bottle create a pressurized seal that prevents seawater from breaching the cork.
“The question is if the sea water has come into the bottles through the corks. If not, most likely the beer would still be drinkable.”
Stefan Panis, underwater photographer
While Panis admitted he is not a major consumer of the stout, he stated to UPI that he would be willing to taste the aged beverage if laboratory testing confirms it is safe for consumption.
Diageo Archive Response and Historic Context
The recovery has drawn official attention from the brand’s corporate owners in Dublin. A spokesperson for Diageo Ireland confirmed that archival staff have been in communication with the divers to gather operational details and evaluate the discovery.
“Discoveries like this provide a fascinating window into our past and help build a deeper understanding of our heritage.”
Diageo spokesperson
The archival evaluation unfolds alongside major corporate investments in the brand. Diageo boss Sir Dave Lewis recently announced plans to invest £750m in Guinness to capitalize on surging demand among younger consumers and women.
Divers plan to return to the wreckage to search for additional cases buried beneath shifting sands as underwater visibility and weather conditions permit.