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Merryn Dineley
likes gardening
likes gardening
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mashing (and a bit on fermentation)
The beer recipes that the brewer of the house follows are inspired by Dave Line's home brewing book, Brewing Beers Like Those You Buy. This is the same guy who wrote The Big Book of Brewing, which explains the biochemistry of mashing and fermenting so well....
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malting and mashing
Today is a brew day. The brewer has just come into the house from our garage/brewhouse with a small glass of delicious sweet liquid. He's just finished mashing in, he's half way through the sparge and is sampling the wort. This one is particularly sweet, ma...
malting and mashing
malting and mashing
merryn.dineley.com
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neolithic beer, spent grain Durrington Walls
How the party village of Durrington Walls might have looked in 2500 BC New Scientist 14 October 2015 for the complete article see here You won't find any evidence. That's what I was told when I suggested doing some research into the archaeological evidence ...
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roasted toasted sprouted barley
Until the Industrial Revolution there was only one kind of malt. So we were told by maltsters at the seminar we attended a couple of years ago. It had been organised by the Orkney Science Festival and was held at the Highland Park Distillery. Only twelve ti...
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alcohol production
There is a debate in the academic literature of archaeology and anthropology about alcohol production, the archaeology of alcohol and the consumption of alcoholic beverages in the past. It seems to be an increasingly popular area of study. Search the intern...
alcohol production
alcohol production
merryn.dineley.com
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a morning with maltsters, part three: on the tour, some archaeological thoughts
We left the meeting room of the Highland Park Distillery and started our tour of the maltings. I'd forgotten my camera, however it gave me the opportunity to make notes and think a bit about the archaeological evidence for making malt. This was not my first...
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latest post by the brewer - about the barm.
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Barm and the magic spoon. Godisgoode. (part one)
"Our prehistoric fathers may have been savages, but they were clever and observant ones ... the art and practice of the brewer are founded on empirical observation ... the brewer learnt from long experience the conditions not the reasons for success"   John...
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some great images of traditional beer brewing, including hot rock mashing.
OXO's 19th century marketing people knew their Prehistoric brewing techniques!

Just received delivery of Lynn Pearson’s ‘Built to Brew – The history and heritage of the brewery’, published by English Heritage.

IN her second chapter she references our experiments. The chapter is headed by an image from a 19th Century Trading Card produced by Liebig’s Extract of Meat Company, the originators of OXO (image on bottom left of illustration below – the screenshot was scraped from a trading card collector website so apologies, the quality is not great). The wise marketeers at Liebig’s portray the earliest brewers using hot rocks to prepare their mash. Their brew site is near a stream. Their large pot is dug into a pit in the ground. All sounds very familiar….

There you go – even Oxo agree with us (and came up with the hot rock mashing theory far earlier)!
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