Led by Dr. Lindy Crewe from the University of Manchester, a team of archaeologists unearthed a mud-plaster domed structure they believe was used as a kiln to dry malt and make beer approximately 3,500 years ago. The Early-Middle Bronze Age settlement of Kissonerga-Skalia, near Paphos in Cyprus is rich in prehistoric remains, mostly dating from the earliest Neolithic occupation of the island through the Chalcolithic period.
Crewe and her team also uncovered grinding tools and mortars that may have been used to break down the grains after they had undergone the malting process, a small hearth, cooking pots and juglets, which likely contained yeast additives or beer sweeteners.
The University of Manchester passed along the recipe for one of the brews, which they’ve named Kissonerga-Skalia Pale Ale. Fair warning, it sounds a bit complicated.
1.5 Kg fresh, wild barley
5 large, wild figs (unwashed)
Plenty of water
According to archaeologists, beer was a common drink at the time likely because it was more nutritious than bread and unlike water, was less likely to contain pathogens that could make one ill.