Grind the malted emmer (malted barley is a suitable substitute) and mix with cold water. In a separate container, mix the emmer (or barley) flour with water and boil. Combine and strain the resulting mash through a sieve into a large jug. Discard the material retained by the sieve. Add spices (honey, dates, coriander or juniper) to taste. Stopper the jug and allow the wort to ferment for a few days. Excellent with ox, gazelle or hare.