TOPIC:

Assuming you have some utensil to boil water! Is there enough that you could collect in the wild to brew beer? How would it be done?

"Morebeer":2bk8sztw wrote: Is there enough that you could collect in the wild to brew beer?[/quote:2bk8sztw]No. It was the Sumerians who opened the first off licence, around 2500 BC, and thus made beer possible for the first time ever.
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I'd have thought that once you had access to wheat, barley or similar, you'd just need to malt the grains (water and heat), crush them, boil them, and leave the mush somewhere cool and dark to ferment while you sit back and develop the TV ad campaign.

and malting barely need a phenomenal amount of water and labor

look at the US, they had no real commercial brewing (not home or local) till the mid 19th C, why labor. lack of man power for the whole process.


you could look at cider or mead with honey or some of the simple alcohol drinks are fermented dates or palm sap and it supposed to looks and taste like wallpaper paste!

Also if the is agave if you can collect enough and heat it to hydrolyzes the complex sugar

"oblivious":ul7qy50i wrote: and malting barely need a phenomenal amount of water and labor[/quote:ul7qy50i]Surely it was done on a domestic basis at some point?

Is it not just a case of soaking it for a day or two in warm water and then lightly baking it?

I cant remember the amount of water, but it was something like 10 liter for ever kg. I was working on the bases that water in the wild is generally a rare resource has better use or was to make it portable.

members of the Craft Brewing Association Uk grew the own barley, malted it and brew with it

what make it though is the change of the water and control the roasting, unless you want traditional brown(blown) malt

"oblivious":2v7ubahi wrote: what make it though is the change of the water and control the roasting, unless you want traditional brown(blown) malt[/quote:2v7ubahi]Control isn't part of the OP's spec, though. If you want an actual nice beer, malting's a doddle compared to breeding a suitable yeast, I'd have thought.