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Barley, malt and ale in the Neolithic
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Barley, malt and ale in the Neolithic

by Merryn Dineley

Using experimental and scientific methods, this study analyses Neolithic grain-processing, malting, and brewing techniques. It evaluates archaeological evidence from Europe, focusing on the British Grooved Ware culture, Orcadian stone buildings, and the role of women.

Accession 3640 ISBN — Publisher Archaeopress
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TAGS
Curated Derived
Culture Food and Drink History Plants Science
CONNECTIONS
No connections
State
on_shelf
True
position_updated_at
2026-06-04 10:28
orientation
vertical
Details

Physical

binding_type
Hard Back
dimensions
none captured
spine_text
none captured

Metadata

Book form
LOCATION HISTORY
M:S3:4 4 Current vertical
3 weeks, 4 days ago
Book Location
Updated 6 days, 4 hours ago
Vernon snapshot
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Frozen copy of Vernon's record from the last sync. Fields tagged → flow back into the Pulse record.

Last synced 2026-05-21 06:16 (2 weeks, 6 days ago)

Identity

name→ title
Barley, malt and ale in the Neolithic
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3640
vernon_slug
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Drives Pulse state

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isbn_issn→ isbn (when valid)
—

Descriptive

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2004
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brief_description
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Subjects & people

authors→ author (initial fill only)
Merryn Dineley
tags→ tags
Science, Civilisation, Physical sciences, Agriculture, Grasses, Chemistry, Food, Neolithic period, Stone age, Grain, Beer, Malt liquors, Brewing, Fermentation, Ale, Barley, Hordeum, Malt
subject_people
—
subject_objects
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