brewing

De Re Cervisia et Mulso, “on The Subject of Beer and Mulsum”

Matt Gibbs (CA)
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, ...

Of Boyling and Seething: A Re-evaluation of the Common Cooking Terms in Connection with Brewing

Susan Verberg (US)
Modern chemistry provides us with a deeper understanding of fermentation, but that does not necessarily translate into an easier interpretation of medieval recipes. Our modern brewing methods and sanitary measures have evolved, and the language and terminology used in brewing has changed over the years. The arcane language of early medieval recipes often makes modern interpretations...

Daily Life and Feasting in the Neolithic: Celebrating the Tenth Anniversary of Experience in Experimental Archaeology at the Steinzeitdorf Albersdorf

Tosca Friedrich,
Birte Meller and
Rüdiger Kelm (DE)
OpenArch Special Digest 2015 Issue 2
***During summer 2014, just over 30 students from Archaeological Studies at the University of Hamburg, as well as four children, participated in a practical week of experimental archaeology at the Steinzeitdorf Albersdorf. In preparation for this week, the students attended a seminar at the University of Hamburg...

Brewing

The production of beer by converting a mash of grains (usually malted barley) into an alcoholic mixture. It needs yeast to get the fermentation going and flavouring.

Where Were the Viking Brew Houses?

Graham Dineley and
Merryn Dineley (UK)
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...