Ireland’s bronze age folk may have been as fond of their ‘pint’ as people are today, according to archaeologists Billy Quinn and Declan Moore. They reckon that Fulacht fiadh – conventionally thought of as ‘ancient cooking spots’ are in fact outdoor breweries. And in fine scientific tradition, they tested their theory:
After just three hours of hard work – and three days of patiently waiting for their brew to ferment – the men enjoyed a pint with a taste of history attached. Three hundred litres of water were transformed into a “very palatable” 110 litres of frothy ale.
Mr Quinn said it was while nursing a hangover one morning – and discussing the natural predisposition of all men to seek means to alter their minds – that he came to the startling conclusion that fulachts could have been the country’s earliest breweries.
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