A researcher from the University of Hohenheim (Stuttgart, Germany), Hans-Peter Stick recreated an ancient Celtic recipe for beer.

As a result of the study the ruins of settlements of the early Iron Age (about 500 BC. er.) Eberdingen in-Hochdorf found several thousands of charred grain.

How was brewing? Barley was put into the water until it began to germinate. Then, on both ends of the ditches were bred fires, which were to dry grain and malt to give a dark color and flavor of smoke. Slow drying stimulated the growth of bacteria that produce lactic acid, which adds acidity to the final product.

To enhance the intoxicating effect of the seeds used henbane. Also used in beer and wormwood (or) carrot seeds.

fermentation was caused by the addition of a specially grown yeast or honey and fruit, which contain wild yeast. As a result, the taste of beer from a strongly otlichaetsya Contemporary.