4 ms·

https://blog.britishmuseum.org/a-sip-of-history-ancient-egyptian-beer/ https://blog.britishmuseum.org/a-sip-of-history-ancient-egyp... https://wearebeer.com/wp

• ch4s3 6y ago
  Interesting! There are some farmhouse brewers in Norway, Lithuania, and a few other places that use mashing processes that aren’t temp controlled two step processes. However, mixing cold and hot mashed wort is a pretty neat technique. Looking at the photo, there is a lot of protein haze and sediment, which I would expect given the lack of boil, and consumption from the fermentation vessel. Now I wonder how they were processing the grains prior to brewing.