Archaeologists uncover evidence of 10,000-year-old rice beer in eastern China

Archaeologists have made a groundbreaking discovery that sheds new light on the origins of alcohol and ancient brewing practices. 

Paleontologists discovered evidence of an ancient rice beer dating back around 10,000 years at a site in eastern China. This breakthrough is expected to shed new light on the origins of alcoholic beverages in this region, Caliber.Az reports via foreign media.

The discovery was made at the Shangshan archaeological site in Zhejiang province, China, providing valuable insight into the early practices of rice fermentation in the country. In a study published in the PNAS journal, researchers also uncovered twelve pottery sherds, which are almost 10,000 years old.

One of the study’s co-authors, Jian Leiping from the Hejiang Provincial Institute of Cultural Relics and Archaeology (ICRA), explained, “These sherds were associated with various vessel types, including those for fermentation, serving, storage, cooking, and processing.”

The researchers behind the study analyzed residues found on the inner surfaces of the pottery sherds, as well as the pottery clay and surrounding sediments. Their goal was to identify the origins of tiny plant fossils, starch granules, and fungi.

By focusing on these elements, the scientists aimed to gain insights into how ancient populations used the sherds and their methods of food processing.

The researchers discovered a significant presence of domesticated rice fossils in the samples, along with barnyard grass, acorns, and lilies. Based on this, they concluded that rice played a key role in the lives of the ancient people who lived at the site 10,000 years ago.

Additionally, archaeologists uncovered rice husks and leaves incorporated into the pottery, indicating that rice was not just used as food by the ancient inhabitants of the area.

The starch granules discovered by archaeologists indicate that ancient Chinese rice beer was successfully fermented. The analysis revealed signs of starch degradation and, importantly, gelatinization by enzymes, suggesting that fermentation took place.

Another clue pointing to the existence of rice beer was the presence of molds and yeast cells, which are typical indicators of brewing processes.

Moreover, the fungi remnants found in the pottery further support the idea that fermentation was linked to rice in these ancient vessels.

The researchers also noted that not all jars contained the same residues, suggesting that some pottery pieces were specifically designed for certain functions, including alcohol fermentation.

Dr. Liu Li, one of the study’s collaborators, proposed that this ancient rice beer may have played a significant role in ceremonial events, such as feasts, and could have been vital to the spread of rice cultivation in Neolithic China.

By Naila Huseynova