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619-620) "It seems that the discovery of ale was stimulated by the process of bread-making.

When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over.

In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.

Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...

Most archaeological evidence, however, suggests that fermentation was being used in one manner or another by around 4000 to 3500 B. Some of this evidence-from an ancient Mesopotamian trading outpost called Godin Tepe in present-day Iran- indicates that barley was being fermented at that location around 3500 B. Additional evidence recoverd at Hacinegi Tepe (a similar site in southern Turkey) also suggest that ancient Mesopotamians were fermenting barley at a very early date...

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