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The oldest beer in central Europe? Take it with a pinch of… malt!

Beer making is based on the conversion of starch into alcohol by saccharification and fermentation. While ethanol fermentation is usually carried out by single-celled yeasts, saccharification is one of the few processes in food production that requires the processed organism to, well... process itself. When a... click to read more

Andreas G. Heiss | Senior Researcher at Austrian Academy of Sciences (ÖAW), Austrian Archaeological Institute (ÖAI), Wien, Austria

malting

brewing

Late Neolithic

central Europe

aleurone cell walls

Reading time 4 min

published on Feb 10, 2021

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