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Alcoholic drinks from Mount Carmel, Israel
Starch residues in three stone mortars at Raqefet Cave, a Natufian burial site of about 13,000 years ago, led Liu and colleagues to argue that wheat or barley was malted, mashed, heated and fermented there into a thin, gruel-like beer. The whole recipe is a reconstruction from damaged starch grains and lab brewing experiments.
A short entry: the sources we found record only what is said here about Natufian cereal beer itself.
| Wheat or barley malt | Inferred from starch grains damaged in the way malting and mashing damage them[liu2018][livescience2018] |
| Legumes and other plants | Possible additions; the residues held at least seven plant types, including oat and flax fibres[liu2018] |
What changes: Grain is soaked and sprouts into malt
The deep, narrow mortar shafts may have kept stored malt cool (the authors' suggestion). Output: malt, possibly stored in fibre containers in the deep mortars.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Starch residues in three stone mortars at Raqefet Cave, a Natufian burial site of about 13,000 years ago, led Liu and colleagues to argue that wheat or barley was malted, mashed, heated and fermented there into a thin, gruel-like beer. The whole recipe is a reconstruction from damaged starch grains and lab brewing experiments.
This beer, if it was one, was brewed by foragers from cereals thousands of years before farming, in mortars cut into the rock of a burial cave rather than in pots.
Every number is labelled with how it is known. How this atlas is made
Raqefet Cave was a Natufian burial site, about 13,000 years old, with about 30 individuals buried and about 100 stone mortars and cupmarks. Liu et al. 2018 called the residues the earliest archaeological evidence for cereal beer brewing by foragers. The archaeologist McGovern, quoted by Live Science, asked for other methods to confirm the ingredients and the brewing.
