Archaeologists experimentally tested a method of detecting traces of beer and other drinks and food, the production of which was soleimanie cereal grains, reported in PLoS ONE. It turned out that this process affects the microstructure of the aleurone layer of the grain is several rows of protein-rich cells: their walls become thinner. This is evident even after chopping and charring of the beans. Similar changes are found on a real archaeological material.
Beer for thousands of years plays an important role in the social life of people. Knowing who, when and how it was drinking, we will be able to understand more about ancient peoples. However, to accurately identify archaeological finds beer not always work: many of the criteria that is attributed to the traces of making this drink, is not clear. Therefore, researchers from Austria, Germany, Ireland and several other countries headed by Andreas Haysom (Andreas G. Heiss) from the Austrian archaeological Institute tried to find the ground on which we can say for sure whether the archaeological material with the brewing of beer.
Scientists have identified the beer as non-distilled alcoholic beverage that is prepared from raw materials with high content of starch. Raw materials must pass two basic stages: soleimanie — the breakdown of starch into mono – and oligosaccharides (glucose and maltose respectively) and the fermentation of these substances, in the end, which produces ethyl alcohol. Under these criteria are subject to, among other beat-beat from Chad porter from UK, Weizen South German lambic from Belgium and some varieties of chicha from Peru.