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'. She
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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