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No ancient recipe has been found, however Dr. Delwen Samuel has chemically analyzed beer residues on ancient pottery. She suggests ancient Egyptians used malted emmer (emmet which had already been sprouted), which they ground and mixed with cool water; this was added to an equal quantity of emmer wheat which was ground and boiled with water. The mixture was ...
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There might be a further explanation, in that leaving a vessel on its side would keep the cork or bung moist. Compare with champagne storage, where the bottles are always laid down to prevent the cork shrinking by drying out.
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