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The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.
51-52) "The brewing of beer may well have occurred soon after the production of cereal crops, and no doubt for a long time beer was home-produced and in the hands of housewives responsible for preparing the gruel or bread..first production of beer may be reasonably considered as an accidental discovery resulting for the malting of grain for other purposes." ---Food in Antiquity: A Survey of the Diet of Early Peoples, Don Brothwell and Patricia Brothwell, expanded edition [Johns Hopkins: Maryland] 1998 (p.
Some historians believe it is possible that brewing began when the first cereal crops were domesticated.
The upper part, accessible from the top, was the baking chamber.
Most archaeological evidence, however, suggests that fermentation was being used in one manner or another by around 4000 to 3500 B. Some of this evidence-from an ancient Mesopotamian trading outpost called Godin Tepe in present-day Iran- indicates that barley was being fermented at that location around 3500 B. Additional evidence recoverd at Hacinegi Tepe (a similar site in southern Turkey) also suggest that ancient Mesopotamians were fermenting barley at a very early date...
There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.
Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.
Kiple and Kriemhild Conee Ornelas, Volume 1 [Cambridge University Press: Cambridge] 2000 (p.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.