Sunday, January 16, 2011

Reviving the taste of an Iron Age beer

Evidence of ancient brewing near Stuttgart:

Six specially constructed ditches previously excavated at Eberdingen-Hochdorf a 2,550-year-old Celtic settlement, were used to make high-quality barley malt, a key beer ingredient. Thousands of charred barley grains unearthed in the ditches about a decade ago came from a large malt-making enterprise.

The researchers also note that heated stones may have been used there, much like the modern(ish) Steinbier style.

Read the whole article at Science News.

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