Billy and Dec's Bronze-Age Beer

A pre-historic home brew...

Category:

Howto & Style

Tags:

• Fulacht
• Fia
• Beer
• Archaeology
• Billy
• Quinn
• Dec
• Moore
• Bronze
• Age
• Headford
• Galway

[JeniferHayley]

@mooregroupgalway Ah, he loves it though, in fairness to him. xD

[mooregroupgalway]

@JeniferHayley Well, that's not very open minded of him, is it!

[JeniferHayley]

Our Archaeology lecturer showed us today, for the laugh. He said it's completely inaccurate but great to watch--even if it's just for the music. Personally, I'm convinced he's Billy. Bless.

[hasturhastur]

picked that boar clean! I would have loved to have been there. boar and beer, paradise.

[2206411411]

@jahfish42 Meaderies going back 5,500 have been identified and the recent 500 BC Celtic Beer find used a trench rather than a trough, so I'd say residue will likely be findable if you know where to look, and that troughs weren't obligatory. They may well have been limited to only certain peoples.

[2206411411]

@gargoylesama There is considerable evidence that bread was used to preserve beer yeasts (and vice versa) - IIRC, there are Sumerian and Egyptian writings to this effect. I would argue, then, that risen bread dough would certainly have been a starter and that once a good yeast was obtained, they'd have perpetuated it rather than use wild yeast.

[The4LA2Baker0]

i thought this was a Curb Your Enthusiasm episode at 1st cuz of the music.

Home brew beer is the shit!

It's very simple and delicious. ive done it many times(not this method). even the stuff that comes out not so good still gets you drunk and tastes better than any macro-brew.

[mooregroupgalway]

We see our fulacht beer as a lambic sahti style ale....

[maninablackhat]

From Wiki

"Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, with a slightly sour aftertaste."

[gargoylesama]

The spent grain could have easily been fed to livestock.  The local craft brewery here has a farmer that comes by and picks up the spent grain for his cows. Waste not want not was more than an idea in earlier periods. Sometimes it was a matter of survival.