Celtic beer: more taste, less modern

“These additives gave Celtic beer a completely different taste than what we’re used to today,” said Hans-Peter Stika of the University of Hohenheim in Stuttgart about the use of mugwort, carrot seeds or henbane to flavor Iron Age beer.

The process of early brewing in Germany is the topic of a recent article by Bruce Bower for Science News, which describes the technique of soaking barley in ditches and then drying with fires. The result was immortalized in a poem by Roman emperor Julian as smelling “like a billy goat.”