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The authors have over 15 years' experience in experimenting with recreating ancient and traditional techniques of making ale from malted grain. Graham is a craft brewer, with 30 years' experience making beer from the grain. Merryn is an archaeologist, with an interest in malting and brewing technologies. Much of her research is available at http://independent.academia.edu/MerrynDineley. They think that the most likely potential candidates for brew houses in the Viking era are structures thatdoaj:10f44b1e803141bda398b5701157ca3d fatcat:2swhhqbm3fe6nffve2x4fyzd5u