3,000 year old excuses for missing work: (Egyptian ostracon)

[Warpy]

5. He might have been brewing for his whole village

Egyptian plain beer was a pretty sorry affair, more like a watery porridge left to ferment for a week or so. Big chunks were strained out and it was ready to drink. A better grade could be made by flavoring the stuff. Beer that would get you there efficiently was flavored by hone or chopped dates, the latter being especially popular.

Maybe this was the only guy who could be trusted to let the stuff ferment for a whole week instead of dipping into it, chunks and all. It would have made a lucrative side line.

Or maybe he was just getting over the hangover from drinking the last week's batch to clear the jars for more.