Comment by Bradlinc

I think this is a worthy try but I am skeptical if it tastes anything like medieval beer. I imagine the malt is significantly different. Are we still using the same barley varieties as we did hundreds of years ago? Were they able to malt as efficiently? I also think the yeast would have been very different. Which he touches on. Even if you had the exact yeast you would need to know pitching rates. That said, what he created most likely tastes a lot better than what they had in the 1300s.