Barley grains offer savory insights into ancient Celtic malt beverage
Early Celtic rulers of a community in what’s now southwestern Germany liked to party, staging elaborate feasts in a ceremonial center. The business side of their revelries was located in a nearby brewery capable of turning out large quantities of a beer with a dark, smoky, slightly sour taste, new evidence suggests.
Six specially constructed ditches previously excavated at Eberdingen-Hochdorf a 2,550-year-old Celtic settlement, were used to make high-quality barley malt, a key beer ingredient, says archaeobotanist Hans-Peter Stika of the University of Hohenheim in Stuttgart. Thousands of charred barley grains unearthed