beer

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...

Did people in the Mesolithic period brew beer at Haspelmoor? How was the fermentation process started and how did they control the temperature of cooking stones? These and other questions regarding Stone Age brewing are answered in the new book published by Ulrich Bähr and a group of brewing enthusiasts from Germany...

My fascination with Scandinavian yeast rings let me to meet Lars Marius Garshol, online, several years ago. It was refreshing to meet someone, even if only online, who, just like I, enjoys the practical aspects of enjoying and brewing a good home brew as well as being deeply fascinated with its traditions and history. We shared research, compared notes, and had lively discussions, even though...

What did ale and beer taste like in the past? How was it made? What sort of equipment did they use and what were the ingredients? The answers to all of these questions, and more, can be found in this book. Archaeologists, experimental archaeologists, brewing historians and anyone interested in ancient technologies will find this book invaluable as an easily accessible study and explanation of ...

Beer has a long and ubiquitous history. Today it is the most consumed alcoholic beverage in the world; it is also the most popular drink after water and tea (Swot, 2016). But little consideration is typically given to how beer developed with respect to taste, and even less is given to why beer is thought of in the way that it is. There have been developments in this regard: the craft beer movement, ...

7th UK EA Conference Cardiff 2013
***The authors have over 15 years' experience in experimenting with recreating ancient and traditional techniques of making ale from malted grain. Graham is a craft brewer, with 30 years' experience making beer from the grain. Merryn is an archaeologist, with an interest in malting and brewing technologies...