[Sca-cooks] roman feast / Apicius

Terry Decker t.d.decker at worldnet.att.net
Sat Mar 22 22:41:40 PDT 2008

> Thanks! I knew one was hard and needed to be at least partially ground
> before cooking, and the other was softish, like glutinous rice, and
> could basically be crushed by hand if soaked long enough. Has anyone
> ever used emmer in beer, I wonder? I bet it would convert beautifully.
> Adamantius

Emmer beer is mentioned in Iddin-Daga's Sacred Marriage Hymn (Sumerian) and 
Dinkelbier is made from spelt (Dinkel, "German wheat").  Both Dinkelbier and 
Emmerbier are still produced in limited quantities in Germany.  I haven't 
seen any produced in the US.


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