Featured in the EXARC Journal

Ancient Technology

The Ancient Magic of Malt: Making Malt Sugars and Ale from Grain Using Traditional Techniques

Author(s)
Merryn Dineley
Publication Date
The transformation of grain into malt, malt sugars and ale is a three step process. First, the controlled germination (malting), then ‘mashing in’ and collecting a sweet liquid known as wort and finally, the fermentation by pitching the yeast which converts the sugary wort into an alcoholic beverage. Each step requires different conditions for the process to work. They cannot be combined...

Just how practical is it to Move a Warp-weighted Loom from between the Interior and Exterior of a Roundhouse?

Author(s)
Helen Poulter
Publication Date
An experimental programme at Butser Ancient Farm run between 2015 and 2017 was to investigate weaving within a roundhouse on a warp-weighted loom. Part of these investigations was an examination into the feasibility of moving the loom in and out of the house, to take advantage of the longer daylight available in summer...

Weaving Production in Butser Ancient Farm Roundhouses in the South of England

Author(s)
Helen Poulter
Publication Date
From 2015 to 2017 a series of weaving experiments using warp-weighted looms were conducted in the roundhouses at Butser Ancient Farm. The aim was to focus on the working environment within the roundhouse and to assess any potential issues that may occur whilst weaving, including benefits. The results of the research would also assist in evaluating any seasonal patterns which cause productivity to...