hist-brewing: Early Medieval Brewing

[Arriano at aol.com]

Well, I can answer your first question. It's Michigan State University.

In a message dated 7/1/1999 4:50:11 PM EST, PBLoomis at aol.com writes:

<< 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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