If you are interested in brewing a beer similar to those that were consumed in the ancient Near East, the process is relatively simple. You’ll need a one-gallon milk container (thoroughly cleaned), and from a homebrew supplier you’ll need one package of dry yeast, one pound of malted barley, and a fermentation stopper, which will allow the carbon dioxide to escape but prevent bacteria from entering the beer.

Mix 4/5 of a gallon of water with the malt, and bring it to a boil. This is called wort. If you would like to flavor the beer with dates, raisins or other ingredients, add these to the wort while it is boiling. After boiling for 30 minutes, remove the wort from the heat, and when the liquid has cooled down to room temperature, pour it into the gallon container, add the yeast, and secure it with the fermentation stopper. The next day you’ll notice the wort bubbling, and in 3–5 days the beer is ready for consumption. The mixture is sweet, and you’ll notice immediately the absence of hops and carbonation.