Biblical Archaeology Review

Johann Döller, “Der Wein in Bibel und Talmud,” Biblica 4 (1923), p. 299.

Robert G. Boling, Judges, Anchor Bible 6A (Garden City, NY: Doubleday, 1975), pp. 219–220.

Magen Broshi, “Wine in Ancient Palestine,” Israel Museum Journal 3 (1984), p. 35.

Richard E. Friedman, Commentary on the Torah (San Francisco: HarperSanFrancisco, 2001), p. 523.

“Ale” is actually more accurate, as “beer” typically refers to a beverage made from malted grains flavored with hops and carbonated. Like ale, ancient beer had no carbonation, though ancient beer was not flavored with hops as beer and ale are. Due to the malt, ancient beer was sweet and flavored with a variety of fruits and spices.

See Philip Mayerson, “Grain Prices in Late Antiquity and the Nature of the Evidence,” in Ziony Zevit, Seymour Gitin and Michael Sokoloff, eds., Solving Riddles and Untying Knots: Biblical, Epigraphic, and Semitic Studies in Honor of Jonas C. Greenfield (Winona Lake, IN: Eisenbrauns, 1995), pp. 443–449.

Michael M. Homan, “Beer, Barley, and שכר in the Hebrew Bible,” in Richard Elliott Friedman and William H.C. Propp, eds., Le David Maskil: A Birthday Tribute for David Noel Freedman (Winona Lake, IN: Eisenbrauns, 2004), pp. 25–38.

Homan, “Beer and Its Drinkers,” pp. 85–86.

H.B. Huffmon writes, “One Mari text detailing the cult of Ishtar mentions that a muhhû ‘is not [...] to become ecstatic’ and hints at a connection of the muhhû with water-downed beer” in “Prophecy,” Anchor Bible Dictionary, vol. 5, p. 479.

Lines 108–109.