Quinn and Moore got a crash course in ancient techniques by visiting breweries in Spain, Belgium, and Canada. Then they repurposed a cattle trough, filling it with water and placing it in a clay-lined hole. Using granite stones toasted in a nearby fire, the pair heated the water until it was steaming but not bubbling — according to the brewers they consulted, 153 degrees Fahrenheit is the ideal temperature for breaking down starch into sugar. Then they scooped in barley. After bringing the concoction to a boil, they transferred it to containers, added bog myrtle, meadow sweet, and, of course, yeast — all ingredients available to Bronze Age boozers. Three days later, the slightly fizzy copper-colored ale was ready for consumption.
Unfortunately, US restrictions on alcohol imports foiled Wired's efforts to get a taste. As far as Quinn is concerned, though, the beverage passed the only true test: At a party he and Moore hosted to share the fruits of their labors, people "drank it by the pintful."
Nice work if you can get it.
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