sustained 5th century A.D. Romans legionnaires in the British Isles and was later raised by Viking colonists in Scotland and the Orkney Islands. Some 19th century Scottish crofters referred to Bere by its Norse name, Bygg, and archaeologists date its cultivation on the Orkneys to the 4th millennia B.C. Bere, from which we derive “barn” and “beer,” has been widely used for scone and flatbread flours and has high levels of fermentable sugars so is also popular for brewing ale-style beers.
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