Jonny Garrett

At its absolute best, straight from the brewery. And from the moment it leaves, it's only getting worse. You know, 30 seconds in the light is enough to taint a very hoppy beer. So we need to treat beer like it's almost a fresh food.

At its absolute best, straight from the brewery. And from the moment it leaves, it's only getting worse. You know, 30 seconds in the light is enough to taint a very hoppy beer. So we need to treat beer like it's almost a fresh food.

At its absolute best, straight from the brewery. And from the moment it leaves, it's only getting worse. You know, 30 seconds in the light is enough to taint a very hoppy beer. So we need to treat beer like it's almost a fresh food.

It's a great question. And to be honest, no, we don't. What we know is the oldest record we have of that happening, which is about 13,000 years ago in a cave called Rakafet Cave near Nazareth in Israel, where we found evidence of the Natufian people who were a sort of semi-sedentary nation.

It's a great question. And to be honest, no, we don't. What we know is the oldest record we have of that happening, which is about 13,000 years ago in a cave called Rakafet Cave near Nazareth in Israel, where we found evidence of the Natufian people who were a sort of semi-sedentary nation.

It's a great question. And to be honest, no, we don't. What we know is the oldest record we have of that happening, which is about 13,000 years ago in a cave called Rakafet Cave near Nazareth in Israel, where we found evidence of the Natufian people who were a sort of semi-sedentary nation.

semi-nomadic kind of tribe who we know they were brewing with barley and wheat in divots that they created purpose-built in the cave. And we know this through sort of digging right down and looking at these divots very carefully under microscopes and working out the processes and the ingredients.

semi-nomadic kind of tribe who we know they were brewing with barley and wheat in divots that they created purpose-built in the cave. And we know this through sort of digging right down and looking at these divots very carefully under microscopes and working out the processes and the ingredients.

semi-nomadic kind of tribe who we know they were brewing with barley and wheat in divots that they created purpose-built in the cave. And we know this through sort of digging right down and looking at these divots very carefully under microscopes and working out the processes and the ingredients.

But we're fairly certain, given how, I guess, complicated the process was, how technologically advanced it was, that it must have been happening earlier. We're too far down the chain to think that this was the first example of brewing. They must have learned it earlier.

But we're fairly certain, given how, I guess, complicated the process was, how technologically advanced it was, that it must have been happening earlier. We're too far down the chain to think that this was the first example of brewing. They must have learned it earlier.

But we're fairly certain, given how, I guess, complicated the process was, how technologically advanced it was, that it must have been happening earlier. We're too far down the chain to think that this was the first example of brewing. They must have learned it earlier.

I think in the Western world, you'd absolutely not recognize it. Beer has come an incredible distance since that first brew that we know of. But there are still lots of, I guess the word would probably be like indigenous style still made in certain parts of Africa, certain parts of South America, where the technology hasn't been introduced. And so the methods are still very, very traditional.

I think in the Western world, you'd absolutely not recognize it. Beer has come an incredible distance since that first brew that we know of. But there are still lots of, I guess the word would probably be like indigenous style still made in certain parts of Africa, certain parts of South America, where the technology hasn't been introduced. And so the methods are still very, very traditional.

I think in the Western world, you'd absolutely not recognize it. Beer has come an incredible distance since that first brew that we know of. But there are still lots of, I guess the word would probably be like indigenous style still made in certain parts of Africa, certain parts of South America, where the technology hasn't been introduced. And so the methods are still very, very traditional.

It must be a fermented cereal-based alcoholic drink. So it must use something like barley or wheat or phonio, which is sort of a new grain that we're getting very excited about now because of its sustainability properties, or even things like sorghum, spelt.

It must be a fermented cereal-based alcoholic drink. So it must use something like barley or wheat or phonio, which is sort of a new grain that we're getting very excited about now because of its sustainability properties, or even things like sorghum, spelt.

It must be a fermented cereal-based alcoholic drink. So it must use something like barley or wheat or phonio, which is sort of a new grain that we're getting very excited about now because of its sustainability properties, or even things like sorghum, spelt.

All of these grains would have been used in different parts of the world and indeed exported and imported to different parts of the world because of the unique flavors and characteristics that they had.

All of these grains would have been used in different parts of the world and indeed exported and imported to different parts of the world because of the unique flavors and characteristics that they had.