I was asked on another "ancient world " forum if I had ever attempted to brew a "Sumerian Beer" . As some of you will know I have attempted home brewing without any modern chemical addittives ,using simple herb flavourings and basic malts., ( rosemary, molasses, malt extract, comb honey, rolled oats etc). I was aware of the "twice baked" suggestion for Sumerian bread as a sort of universal staple for consumption or as a nutritious basis for fermentation , but I found this useful piece from the Anchor Brewery .Note the remarks about using more bread, this is quite interesting as I find that use of quality oats gives a beer tremendous richness and smoothness.
http://www.anchorbrewing.com/beers/ninkasi.htm