I received a while back, some bere meal, vacuum packed and mailed all the way from Barony Mill. People there could not have been nicer. The idea was to make bannocks in the style of those made by our forefathers. I understand that a sort of home brew or ale was made from this meal, or from the grain, on a house to house basis. Wondered how one could find the secret to making a batch. Bannocks by the way are great, especially with the added ingredients like a few blueberries or cranberries or raisins, all of which were typical. The bere meal has a different taste. Wondered if the ale is produced commercially anywhere in Scotland? Stephen

Stephen and listers, I was weaned on both "floorie" (plain) bannocks and bere bannocks as a kid growing up in Stromness. I must have eaten hundreds of the things over the years but at no time have I ever seen them served with fruit among the contents - oven scones might have had a few currants and raisins but nothing else. Don't know where you got the idea they are "typical" from. If you get a recipe for decent home-brew please share it :-) Kind regards Mike