There is an alternate theory regarding the invention of brewing.
Some historians believe it is possible that brewing began when the first cereal crops were domesticated.
There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.
Ovens which worked on this principle, but were constructed of bricks or small stones, may still be seen in the ruined city of Pompeii.The fact ovens based on this simple design formed the majority of those in use throughout Europe until little more than two centuries ago.Although some of the early Roman ovens had chimnesy to improve the draught and carry away steam, it was many centuries before chimneys were commonly used or dampers incorporated so that the heat could be more effectively controlled." ---The Story of Bread, Ronald Sheppard & Edward Newton [Charles T. 107-109) ""When I break your staff ten women shall bake your bread in one oven, and shall deliver your bread again by weight; and you shall eat, and not be satsified." ---Lev. This type of oven may have been a small earthenware cylindar called tannur in the Bible as it is by present-day rural north Africans who still use it.In Ancient Rome bread ovens in the public bakeries were originally hewn from solid rock.These ovens were heated by the familiar method of burning wood in the baking chamber, raking out the ashes and putting in the dough to bake.This was a beehive- or barrel-shaped container of baked clay, usually divided into two by a central horizontal partition.The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.Many other sorts of oven have been discovered in Israeli excavations.But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.