Dear colleagues,
I have some residues from Mallorca island, from a II Iron Age site, that seems
to correspond to a kind of acorn beer stone or a acorn fermented porridges
(acorn starch grains with holes and channels as evidences of malted process,
yeasts, diatoms,...). These residues are located in big containers. I have made
some experimentation and it is possible to prepare a nice tast beer with
similar residus. Do you have references in your research on this kind of beer
processing with acorns? Please, if you know any references,please let me know.
All the best,
Jordi
******************
Dr. Jordi Juan i Tresserras
Associated Professor
Archaeology of Food Program
UNIVERSITAT DE BARCELONA
Pg.Vall d'Hebron, 171 Ed.Llevant Desp.115
08035-Barcelona
(Catalunya, Espanya)
Tel.(+34) 93 4034427
Fax.(+34) 93 4034746
Correu-e: [log in to unmask]
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