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We now know something about the recipe for early Scandinavian booze:

When a desire for an alcoholic beverage strikes, sometimes the best strategy is to use what you have to make your own.

That appears to have been the approach taken by the ancient Scandinavians, who crafted fermented beverages as far back as 3,500 years ago. Research led by Patrick McGovern, scientific director of the Biomolecular Archaeology Project at the Penn Museum, has found that people from northern Europe incorporated local ingredients into their brews, such as honey, lingonberry, bog myrtle, birch tree resin, and cereals. McGovern’s analysis also revealed the presence of grape wine imported from southern or central Europe in a 3,000-year-old drink, offering evidence of an early trading network across the continent.

Of course Dogfish Head has crafted a beer based on this research.

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