Never Mind the Bottle. Archaeobotanical Evidence of Beer-brewing in Mediterranean France and the Consumption of Alcoholic Beverages During the 5th Century BC
- First Online:
- Cite this article as:
- Bouby, L., Boissinot, P. & Marinval, P. Hum Ecol (2011) 39: 351. doi:10.1007/s10745-011-9395-x
- 417 Downloads
This article reports on an example of early archaeobotanical evidence for beer-making in Iron Age South-Eastern France. An archaeological sample from a fifth century BC house at the site of Roquepertuse produced a concentration of carbonized barley (Hordeum vulgare) grains. The sample was taken from the floor of the dwelling, close to a hearth and an oven. The barley grains are predominantly sprouted and we argue that the assemblage represents the remains of deliberate malting. Malt was most likely related to beer-brewing. The neighboring oven could have been used to stop the germination process at the desired level by drying or roasting the grain. Beer-making evidence in Roquepertuse is discussed in the context of the consumption of alcoholic beverages in the Iron Age Western Mediterranean using archaeological and historical data.