This is applied archaeology at its best:
Two hungover scientists decided to test their theory that some Bronze age trenches were made to brew beer.
From the Wired story:
Then they repurposed a cattle trough, filling it with water and placing it in a clay-lined hole. Using granite stones toasted in a nearby fire, the pair heated the water until it was steaming but not bubbling — according to the brewers they consulted, 153 degrees Fahrenheit is the ideal temperature for breaking down starch into sugar. Then they scooped in barley. After bringing the concoction to a boil, they transferred it to containers, added bog myrtle, meadow sweet, and, of course, yeast — all ingredients available to Bronze Age boozers.
These intrepid truth-seekers knew they were on to something after they got drunk on their dirty trench beer.
Thanks to Archeoblog for the lead.