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首页> 外文期刊>Archaeological and Anthropological Sciences >Early Iron Age and Late Mediaeval malt finds from Germany—attempts at reconstruction of early Celtic brewing and the taste of Celtic beer
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Early Iron Age and Late Mediaeval malt finds from Germany—attempts at reconstruction of early Celtic brewing and the taste of Celtic beer

机译：铁器时代早期和中世纪后期的麦芽来自德国-试图重建早期凯尔特人的啤酒和品尝凯尔特人的啤酒

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In this paper, we discuss specialised ditch structure from the early Iron Age settlement of Eberdingen–Hochdorf (early La Tène Period, fifth–fourth century BC), that contained large numbers of evenly germinated hulled barley grains. This malt appears to be the result of deliberate germination, given the purity of the finds and the associated unusual archaeological structure, which may have been used for germination and/or as a drying kiln for roasting the malt. The Hochdorf malt most probably was produced for the purpose of beer brewing. To learn more about the morphology of malt and the effects of carbonisation on it, experiments on modern barley grains were undertaken. Their results are compared to the ancient Hochdorf malt. Based on the excavated findings and finds as well as theoretical reflections on the early Iron Age brewing process, attempts at reconstructing the possible taste of early Celtic beer are presented. Additionally, a malt find from late mediaeval Berlin in northeast Germany is presented. A mixture of deliberately sprouted hulled barley as well as rye and oat grains, which were not germinated, was found. The three different cereals could have been used for brewing a typical mediaeval/early modern beer since the use of mixed crops for producing beer has been quite common. Because of a lack of further evidence, it remains unclear whether or not the half-timbered house in the late mediaeval town was a trading place and storehouse for malt or the brewery itself, where the malt was processed to make beer.
机译：在本文中，我们讨论了埃伯丁根-霍奇多夫铁器时代早期定居点（公元前五至四世纪早期的拉泰恩时期）中的特殊沟渠结构，其中包含大量均匀发芽的去壳大麦籽粒。考虑到发现的纯度和相关的异常考古结构，这种麦芽似乎是有意发芽的结果，它们可能已被用于发芽和/或用作烘干麦芽的干燥窑。霍赫多夫麦芽很可能是为了酿造啤酒而生产的。为了更多地了解麦芽的形态以及碳化对麦芽的影响，人们对现代大麦籽粒进行了实验。将他们的结果与古老的Hochdorf麦芽进行了比较。根据发掘的发现和发现以及对铁器时代早期酿造过程的理论反思，提出了尝试重建凯尔特人早期啤酒可能口味的尝试。此外，还介绍了来自德国东北部中世纪后期的麦芽。发现故意发芽的去壳大麦以及未发芽的黑麦和燕麦谷物的混合物。这三种谷物可以用来酿造典型的中世纪/早期现代啤酒，因为使用混合作物生产啤酒非常普遍。由于缺乏进一步的证据，尚不清楚中世纪晚期小镇的半木结构房屋是否是麦芽的交易场所和仓库，还是啤酒厂本身，即麦芽被加工成啤酒的地方。

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