Classics professor Max Nelson of the University of Windsor in Canada, an authority on ancient beer, largely agrees with Stika's conclusions. Malt-making occurred at Eberdingen-Hochsdorf and malt was probably stored in the medieval Berlin building, Nelson says.
Other stages of brewing occurred either at these sites, as suggested by Stika, or nearby, in Nelson's view.
"Stika's experiments go a long way toward showing how precisely barley was malted in ancient times," he remarks.
Beer buffs today would regard Celtic beer as a strange brew not only for its flavor but because it would have been cloudy, contained yeasty sediment and been imbibed at room temperature, Nelson notes.
Stika's insights into the range of techniques and ingredients available to Celtic beer makers should inspire modern "extreme brewers" to try out the recipe that he describes, says anthropologist Bettina Arnold of the University of Wisconsin-Milwaukee.
Perhaps they'll find out whether Roman emperor Julian, in a 1,600-year-old poem, correctly described Celtic beer as smelling "like a billy goat."