hist-brewing: Early Medieval Brewing

[PBLoomis at aol.com]

	Does anybody know anything about the Early Medieval Brewing page at
<< 
http://writing.msu.edu/wcpage/2ndlevel/internet/lilly98/research/lister5.html 
>> ??
	
	Which one of the multitudinous state universities is msu.edu?  
Michigan
State?  Montana State?  Mogadishu State?  They give very little information 
as to what references/sources they used.

	What is the validity of these instructions?  They say to boil the 
malt for 
two hours.  That's going to destroy the amylases early on, wrecking the 
conversion, without giving a particularly efficient extraction to atone for 
it.
Did the Anglo-Saxons really do things that way, or is this an error by the  
reenactors?

	Perplexed,
	Scotti

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