Charlie Taverner

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Adding water to the mash vat as part of the brewing process: from left to right, Adrian Warrell (historic brewer), Charlie Taverner (postdoctoral researcher) and Marc Meltonville (head brewer) and Jamie Comer from Storylab at Anglia Ruskin University. Susan Flavin

Five things our research uncovered when we recreated 16th century beer (and barrels)

Susan Flavin, Trinity College Dublin and Charlie Taverner, Trinity College Dublin

At Christchurch Cathedral in Dublin masons received up to 15 pints a day as payment.

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