Here's what we found when we set out to remake a beer last brewed at Dublin Castle in 1574
By Susan Flavin, Trinity College Dublin and Charlie Taverner, Trinity College Dublin
We need your consent to load this rte-player contentWe use rte-player to manage extra content that can set cookies on your device and collect data about your activity. Please review their details and accept them to load the content.Manage PreferencesWater was certainly viewed as less healthy, but not because of any understanding of microbial contamination.
Beer had some different ingredients 450 years ago In many ways, 16th-century beer would be recognisable today. The key ingredients were malt , water, yeast and hops. The addition of hops, a Dutch innovation, spread throughout Europe in this period. This resulted in a longer lasting drink, accelerating the development of the brewing industry as we know it today.
Making beer required skills in short supply today Industrial brewing today produces the same beer every time. Brewing in the past, using simpler equipment and in a more open environment, was much more challenging. Brewers were deeply in tune with their working conditions and didn't have modern devices such as thermometers.
From RTÉ Archives, Carroll McHugh reports for RTÉ News in October 1982 on the boom in home brew making
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