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Wednesday, January 19, 2011

A 2500 year old recipe for Celtic beer

Source: Commons

Archeobotanist Hans-Peter Stika, of the University of Hohenheim has been looking at ancient Celtic sites, trying to figure out how they made beer.

It seems they dug a ditch and poured barley and water in it, leaving it to sprout. They then dried the barley with a fire. The beer was then flavored with gruit that contains yarrow, carrot seeds, mugwort, and henbane. The beer was then heated slowly by holding the it over a very low fire and adding yeast. Fruits or nuts was then sometimes added. When it was cooler, it could finally be consumed.


1 comment:

  1. No offence, but that sounds gross...

    The whole idea of it being made in a ditch, not really my cup of tea, but it's interesting non the less