Eastern Mediterranean in the Age of Ramesses II

December 8, 2009

This is a great overview of a fascinating period with chapters on, among other things, the economy, war & diplomacy, and food & drink:

In Egypt the drink [beer] was made from thick loaves of partly-baked barley flour that were mixed with water and fermented. The result was a thick soup that needed to be sieved. In Babylonia the brewers worked with loaves of malted grain that was crushed and, together with hulled grains, heated in ovens. The mush was mixed with water and a sweetener, such as date syrup or honey, to ferment. The liquid obtained was strained before drinking but still contained a lot of sediment, which made it necessary to drink beer through tubes

– Marc Van De Mieroop The Eastern Mediterranean in the Age of Ramesses II (2007) 139.