Archaeologists are believed to have found the world’s oldest beer, dating as far back to the Neolithic period 10,000 years ago at a site in Eastern China, said to be likely used for ancient parties and ritualistic ceremonies.
The first known example of alcohol processing was located in China, where they discovered how to make beer using rice fermentation.
Twelve ancient pottery fragments were found at the Shangshan archaeological site in Zhejiang Province, where they were examined to analyse millenia-old life forms, such as plants and fungal remains trapped in the residue left inside these pots.
This also included the dirt surrounding the pottery, from which they were able to reveal a secret dating back to 10,000-9000 BP (Before the Present).
Jiang Leping is from Provincial institute of cultural Relics and Archaeology, and believes that these pottery shreds were multi-purposeful, with integral cultural importance.
He said: “These shreds were associated with various vessel types, including those for fermentation, serving, storage, cooking, and processing.”
Archaeologists also found fungal evidence, such as Monascus moulds and yeast inside the pots.
These fungi are often used in traditional Chinese brewery methods, indicating that the ancient people made fermented drinks.
All of this evidence together implies that the ancient Shangshan people were skilled farmers who grew a variety of crops, including rice.
A “significant presence” of acclimatised rice fossil remains were found in the pottery residues, as well as tiny fossils of starch granules, job’s tears, barnyard grass, lilies, Triticeae, and acorns, scientists said.
Dr Leping said: “This evidence indicates that rice was a staple plant resource for the Shangshan people.”
It also suggests that they knew how to make alcoholic beverages using rice and special fungi, which were brewed in a specific type of pottery.
In ancient China, rice beer was likely a sign of significant social and cultural significance, possibly being used in rituals, celebrations and socially.
They also found moulds and yeast cells, some of which are standard starters in traditional brewing methods.
Overall, these findings can confirm the link of fermentation activities in the Eastern China region. It highlights the emergence of brewing technologies in the early Shangshan culture as closely related to rice domestication and the Neolithic period’s warm and humid climate.