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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.Archaelogical evidence confirms yeast (both as leavening agent and for brewing ale) was used in Egypt as early as 4000 B. Food historians generally cite this date for the discovery of leavened bread and genesis of the brewing industry.There is an alternate theory regarding the invention of brewing.

The oven opening was closed with a large stone, sometimes sealed with clay.

Some historians believe it is possible that brewing began when the first cereal crops were domesticated.

Sources generally agree the discovery of the powers of yeast was accidental.

The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.

The upper part, accessible from the top, was the baking chamber.

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