In ancient Egypt, beer brewing is a well-documented activity, thanks to the rich iconography found in tombs and the hieroglyphic inscriptions depicting these scenes. However, these representations are highly standardised and depict only select stages of the brewing process. As a result, the use of archaeological data is essential for a more comprehensive understanding. The earliest remains of brewing activities have been unearthed at Abydos, Tell el-Farkha, and Hierakonpolis, and date back to the Predynastic period (c. 3800-3000 BCE). These remains consist of large semi-subterranean vats supported by clay tripods or firedogs. Analyses conducted on organic residues reveal the use of sprouted cereal varieties, indicating a sophisticated brewing process. These installations demonstrate that communal production on a large and complex scale was already taking place during the Predynastic Period. In contrast, no brewing installations from the Pharaonic period

have been found. Instead, the presence of brewing activities is indicated by mobile ceramics, such as jars and large pouring vats. This article will argue that the Egyptian brewing process was a complex phenomenon, significantly distinct from the modern production of boza. It will also examine the evolution of brewing practice, particularly focusing on the disappearance of large brewing vats at the onset of the Early Dynastic Period.