

People already explained that salt was relatively easy to get, steps to make bread are not that complicated and probably occured through trial and error, and for ale, it’s quite probably just cereals left to soak in water too long + natural yeast and you get an accidental alcohol. The trickiest part is to finetune the process to make it a bit consistent, but finding it out is very easy
Clearly it’s some kind of [perpetual stew] (https://en.wikipedia.org/wiki/Perpetual_stew?wprov=sfla1) of yeast, which would make a good name for an obscure local band of extreme metal