I must admit I read (Scottish brewers fermented ales at temps similar to lagers) this on more than one occasion and assumed it to be true. Goes to show how skeptical you must be when reading beer history.
“They all make good beer, but the farmhouse brewers very clearly see themselves as keepers of the tradition, people whose task it is to keep a part of Lithuanian culture alive. The Davra brewers, however, clearly are businessmen, and not guardians of the cultural heritage.”
Key takeaway here: “the team also found that starch granules preserved in the dental calculus from Vlasac were consistent with domestic species such as wheat (Triticum monococcum, Triticum dicoccum) and barley (Hordeum distichon), which were also the main crops found among Early Neolithic communities of southeast Europe.”
Could have implications for the development of brewing in Europe, but would be extremely difficult to prove.