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Beer brewed in France as far back at 5th century BC

New evidence has been found that pushed back beer brewing in Mediterranean France to the 5th century BC.

To date, researchers had only found evidence of wine production in the region. Bouby and team analysed three samples of sediment from excavations carried out in the 1990s. One sample was taken from the floor of a dwelling, close to a hearth and oven. The other two samples came from the contents of a ceramic vessel and from a pit. There were carbonized plant remains in all three samples, dominated by barley.

The barley grains identified were poorly preserved and predominantly sprouted (90 percent of the sample), suggesting that they were carbonized at the end of the malting process and before the grinding of dry malt. The neighboring oven is likely to have been used to stop the germination process at the desired level for beer making, by drying and roasting the grain.

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Story: PhysOrg.com | Photo: Wikimedia Commons

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