Neolithic ale: Barley as a source of malt sugars for fermentation

Author(s): Merryn Dineley; Graham Dineley

Editor(s): Andrew S Fairbairn

Year: 2000

Summary

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded.

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Cite this Record

Neolithic ale: Barley as a source of malt sugars for fermentation. Merryn Dineley, Graham Dineley, Andrew S Fairbairn. In Plants in Neolithic Britain and beyond. Pp. 137-155. Oxford: Oxbow Books. 2000 ( tDAR id: 417083)

This Resource is Part of the Following Collections

Keywords

General
alcohol • beer

Geographic Keywords
England • NORTHERN IRELAND • Scotland • Wales

Temporal Keywords
Neolithic

Individual & Institutional Roles

Contact(s): EXARC Experimental Archaeology Collection Manager

Record Identifiers

ExArc Id(s): 3339

Notes

Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.