Grog recipe shows "innovative flair for using available natural products"

It might seem that archaeologists and brewers make strange bedfellows, but such a combination was ideal recently when experts unearthed a Roman wine strainer containing remnants of grog buried in a grave in Denmark.

To aid in the analysis of the drink, researchers from the University of Pennsylvania Museum of Archaeology and Anthropology brought in experts from Delaware-based Dogfish Head Craft Brewery.

Using samples from artifacts, Dr Patrick McGovern and expert brewers from the Dogfish Head Craft Brewery were able to identify ingredients in the grog, including "honey, bog cranberry, lingonberry, bog myrtle, yarrow, juniper, birch tree resin, and cereals including wheat, grapes barley and rye." In his recent paper, McGovern wrote, "Far from being the barbarians so vividly described by ancient Greeks and Romans, the early Scandinavians, northern inhabitants of so-called Proxima Thule, emerge with this new evidence as a people with an innovative flair for using available natural products."