August 8, 2012, 11:56 pm

Edible Geography on beer caves:

There are nearly thirty malting caves under Nottingham, each with a well and soaking vat of some sort, a larger germination room, on whose sloping floor the wet barley would be spread and allowed to sprout, and a roughly spherical kiln room, in which the grain was roasted.

If you’re not reading it, you should be.

This entry was posted in environmental history. Bookmark the permalink.