Bradford Kaims Experimental Archaeology Schedule

Come and see experimental archaeology in action!

Hot rocks

Hot rocks used to heat water and malted barley as part of the brewing process.

 

19th June – Prehistoric Beer Brewing

Learn the process of prehistoric beer brewing!

26th June – Prehistoric Pottery

Using local materials procured from ongoing excavations, we will attempt to make small pottery pieces!

3rd July – Beer Decanting/TBA

If the beer has fermented sufficiently, we’ll be decanting our brew and testing the ABV (and sampling it!)! If the beer isn’t ready there may be a day of flint knapping.

10th July – Flint Knapping

Learn the basics of creating stone tools (like those discovered on-site) using flint and obsidian.

17th July – Woodworking

Learn the basics of rudimentary woodworking.

24th July – Resin Production/Hafting

We hope to create resin and use it to haft tools that we’ve made during the season.

**Activities are subject to change depending on weather conditions & ability to procure materials and/or resources**

We welcome local volunteers and community members, but for logistic purposes, please let us know ahead of time if you wish to drop by!

 

Becky Brummet

Experimental Programme Director

Email: ruthefordr22@yahoo.com

BRP Office Phone: 01668214897

SAMSUNG

Flint blade found in Trench 6.

 

3 thoughts on “Bradford Kaims Experimental Archaeology Schedule

  1. Lovely stuff about the mash tun, we would love to come along and see it all mashing away nicely, but surely you are using malted barley because barley that has not been malted will not work. Water that is boiling will kill the enzymes in the malt, so boiling water can be a bit of a problem in the mash tun. How will you decant the wort? And will you be using hops to make beer or herbs to make ale? Intrigued as to which hops you’ll go with. Huge choice! btw, we wrote a blog about what happens in the mash tun quite recently: http://merryn.dineley.com/2016_05_01_archive.html

    • You’re absolutely right, it was malted barley, and the water was heated and not boiled. We’ll be using be using hawthorne this season rather than hops, because there some on site currently flowering. To our understanding hops is generally included for preservation, our brew will be made for quick drinking rather than storage. We’re also on the lookout for elderflower, which we’ve used successfully in past seasons.
      We’d love to have you on site to visit! Unfortunately the weather is looking rather bad this Sunday, so if you’d like to come and visit please contact us by Saturday, and we can let you know if the schedule has changed.

      • It’s a long way from Orkney to Northumberland, so we think we will have to see when we are down your way again and whether you will be digging at the Kaims then. We were down past there a few weeks ago, but you were not … 🙂 Anyhow, the only reason I mentioned details like the malt and water temperature is that many people do not know the practical details of how to to brew ale from malt and, well, it gets a bit confusing for them. I have met people who think that beer is made from hops and that the malt is just the flavouring. It’s why we write the blog, to overcome some of these widely held misconceptions.
        We look forward to seeing how the hawthorn does, apparently there are over 60 ‘gruit’ herbs and I don’t know whether hawthorn is one of them. Meadowsweet certainly is, bog myrtle was widely used but does not appear to grow where we live. I wonder if the meadowsweet might be beginning to flower down your way now.

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