about us

This blog is mostly written by me, Merryn Dineley. I'm an archaeologist, although I don't have my own site to dig. I'm involved in experimental archaeology and the study of ancient technologies, particularly malting and brewing but I also like spinning, weaving, felting.
I've been interested in stone circles and archaeology since I was a child, thanks to my Dad taking me round ancient sites. I studied Archaeology and Ancient History as an undergraduate at Manchester University, UK, between 1991 and 1995. After that I completed an M Phil, studying part time because of family commitments. I finished my thesis in 1999 and it was published, by invitation, in 2004 as a British Archaeological Report - 'Barley Malt & Ale in the Neolithic'  BAR S1213 International Series.

I have a number of academic publications about ancient and traditional malting and beer brewing, all of which are available to download, either from my Academia page here or from Researchgate here.

My husband, Graham, is the brewer. He has been making fine ales and beers from the grain for over 30 years. He has also been interested in stone circles and archaeology for many years. His knowledge and practical experience of brewing is invaluable in the study of this ancient technology. 

Between us, we have been studying, pondering upon and investigating the craft and technologies involved in making malt and ale in antiquity for twenty years.


Hello, my full name is Marc Graham Dineley, and I am normally called Graham, but Google People uses first and last names, so to Google I am Marc Dineley.

I have a scientific/mathematical education, a Bsc in Maths and MSc in computing.
I have spent my professional working life with computers, with last the 30 years working in IT support in a University. I am a Linux geek, due to an acute allergy to Microsoft, caused by overexposure at work.

I have been interested in Ancient Monuments since childhood, and a fascination for Stone Circles since I came across them as a teenager. 

My knowledge of beer making comes from 30 years of experience and David Line's books, "The Big Book of Brewing" and "Brewing Beers like those you buy".

It is possible to use this knowledge in the study of ancient malting and brewing techniques, because the underlying principles to this technology is dictated by the biochemistry of Barley and Yeast. This biochemistry has not changed for many thousands if not millions of years.