Bog Myrtle in Literature and Archaeology

Bog myrtle (Myrica gale) has long been used in gruits, ales, and beers. Although archaeological evidence (see below) indicates a similar use of this shrub by northern Europeans in periods contemporary with ancient Greece and Rome, Greco-Roman literary sources are lacking for this plant and such beers. In fact, it is even difficult to identify…

Meadowsweet in Archaeology

Relatively speaking, there is a significant amount of archaeological evidence for the use of meadowsweet (Filipendula ulmaria) in ancient fermented beverages. Much of this evidence is from Bronze Age sites (mostly 2nd millennium BCE), but there are some Iron Age sites (contemporary with classical Greece and Rome) where meadowsweet residues were found. This chronological distribution…

BEER STONE, Beer Archaeology

Calcium Oxalate: CaC2O4 Beer stone is the calcium salt of oxalic acid. It often precipitates on containers that are used for brewing and fermenting beer by means of a reaction that occurs with the interaction of alkaline cleaners, hard water minerals, and amino acids. Beer stone is an essential organic compound used for identifying the production of…

RESIDUE ANALYSIS, Beer Archaeology

How can archaeologists identify the production of ancient beer? One of the most effective techniques is residue analysis. With this, archaeologists look for organic residues that are preserved in ancient vessels, such as ceramic pottery. Pottery is ubiquitous at many archaeological sites. Upon discovery, the vessels must be treated properly and washed correctly (or not at all)…