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Billy and Declan of Moore Group archaeologists, who hit the headlines worldwide last year with their bronze age brewing experiment[/url:1ptnahv1], will be brewing the old-fashioned way at the World Archaeological Conference at UCD next week.

The demonstration will be at the WAC Fringe by the UCD lake at 1pm on Thursday 3rd and Friday 4th July.

They'll be giving out samples, the brewing of which is detailed on their blog here[/url:1ptnahv1].

All welcome. With luck, I'll be at the Friday session.

I should really pop over since I am in the area <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

So I was wandering across Belfield campus a few minutes ago, when I saw smoke rising from what looked like a lakeside encampment. Then I remembered the bronze age brewing demonstration in association with the World Archaeological Conference being held here at UCD. Naturally, I went over to investigate and chatted to the 2 men responsible. Interesting stuff, brewing in a wooden trough with hot stones to provide a brewing temperature. They had 2-litre plastic bottles of beer that they brewed about two weeks before. Yes, it did taste like an understrength beer, in appearence a cloudy straw-coloured brew. It smelled better than it tasted. They have used various plants (Bog myrtle etc) to help with flavouring. They repeat their demonstration tomorrow.

will try and have a look tommorow

I'm not going to make it, unfortunately <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->

Give the lads my apologies if you see them, Oblivious.

Beer that is a bit older still[/url:tn9739pq]

"The ancient yeast is restricted to a narrow band of carbohydrates, unlike more modern yeasts, which can consume just about any kind of sugar," said Cano.