Barley, malt and ale in the neolithic
Merryn Dineley's thesis is based on the premise that the 'biochemical laws that govern the processes of malting, mashing and fermentation remain unchanged throughout the millennia'. He therefore uses the results of scientific experimentation to search for evidence of ale and brewing amongst Neolithic residues. Following a discussing of the actual brewing process and later Viking and medieval embellishments, the study discusses the evidence for barley in Egypt and the Near East, the first evidence of grain in neolithic Europe and ceramic, environmental and structural clues for brewing in Neolithic Orkney and Grooved Ware sites in Britain.
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Necessary materials and equipment
Early pottery neolithic cultures in the 6h and 5lh millennia BC
4h and 3rd millennia BC
2 other sections not shown
3rd millennium BC agricultural Ain Ghazal animals archaeological evidence Balfarg barley grain barley mash Barnhouse Beaker beer bowls British Isles Bronze Age carbonised grain cereal Chapter Childe complex consumption cultivation and processing domestic drains Durrington Walls early Neolithic enzymes Erteb0lle Europe excavated feasting fermentation figure flavour function grain cultivation grain into malt grain storage Grooved Ware Grooved Ware pottery Grooved Ware vessels Ground plan groups hearth Henbane henge herbs House ibid indicate interpreted kiln Knap of Howar large Grooved Ware Levant lifestyle Linearbandkeramik malt malt liquid malt sugars malted grain malting and brewing malting floor mashing and fermentation Meadowsweet Mesolithic metres millennia Neolithic settlement Orcadian Neolithic organic residues Orkney oven Papa Westray plant pollen postholes pottery pottery sherds pottery vessels prehistory probably radiocarbon dates Rinyo ritual activity Rousay Scotland sherds Skara Brae sparging suitable sweet malts Tilley timber buildings wheat yeast