La bière en Gaule. Sa fabrication, les mots pour le dire, les vestiges archéologiques : première approche

Abstract

Das Bier ist das älteste, das bekannteste und das in Gallien am weitesten verbreitete Getränk. Die Analyse der antiken Texte zeigt die vielfachen Anspielungen auf das Bier durch verschiedene Worte und Ausdrücke, die die unterschiedlichen Qualitäten und Herstellungen sowie den Ruf des Brauens und die Umstande seines Genusses beschreiben. Zeugnisse über das Malzen, das Brauen und die Brauereien des 19. und 20. Jh. sowie die Quellen aus dem Mittelalter wurden verwendet, um die Produktionskette, die Mengen, die Zeiten, die Temperaturen und die notwendigen Oberflächen und Strukturen auffinden zu können, die unsere Suche nach antiken Spuren leiten könnten, deren Reste vielleicht erhalten sind. Die Untersuchung einer gewissen Anzahl von Einrichtungen und Objekten die mit der Bierherstellung in Verbindung gebracht werden könnten, wird vorgeschlagen.

Never Mind the Bottle. Archaeobotanical Evidence of Beer-brewing in Mediterranean France and the Consumption of Alcoholic Beverages During the 5th Century BC

“…6): embers are contained in the lowest part while food can be cooked in the upper part by hot air circulating through the middle chamber. This would allow gentle air-drying which is perfectly suited to stop the germination process, as malt should not be overheated to avoid damaging the chemical properties of enzymes (Laubenheimer et al 2003). Archaeologists still regard the specific functions of these typical ovens as unknown and they could have been multi-functional.…”

“…We consequently consider that, in this case, beer brewing could have occurred as an ordinary domestic activity. Beer-making does not require specialized structures or implements (Arthur 2003;Laubenheimer et al 2003). All that is needed is an amount of grain, some water, containers (commonly pottery vessels) in which to soak the grain, a flat paved area-possibly the floor-to spread out and turn the grain during germination, an oven to dry it in order to stop germination, domestic grindstones to grind the malted grain, hearths and again containers for fermentation and storage.…”

“…In brewing activity, an oven is often employed to stop germination at the desired level by drying or roasting malted grain (van der Veen 1989; 2 mm Fig. 4 Germinated carbonized six-row barley grains (Hordeum vulgare) from sample A Laubenheimer et al 2003). The Roquepertuse oven (Fig.…”

“…In fact, mature and well-developed caryopses germinated at a rate above 75% are regarded as a reliable evidence of malt. According to the traditional literature dedicated to beerbrewing (Laubenheimer et al 2003), as a prerequisite to this, barley grains are carefully cleaned of every sort of contaminant. Then, ideally, 95% of the grains should germinate to provide good starch degradation.…”

“…The consumption of beer among Celtic communities of Western Europe is well known from classical GrecoRoman written sources (André 1981;Garnsey 1999;Laubenheimer et al 2003). For example, according to Pliny (N.H., XIV, 29) in the first century AD, a wide variety of beers was brewed in Gaul and Spain, and some of the Spanish ones could be kept for several years.…”