Archaeologists have unearthed evidence of an ancient rice beer dating back 10,000 years at a site in eastern China. It is believed this discovery will provide more insights into the origins of alcoholic beverages in this region of the planet.
The discovery was made at the Shangshan archaeological site in China’s Zhejiang province. It has given researchers further context into rice fermentation practices in the country. In the research published in the PNAS journal, scientists also announced the unearthing of twelve pottery sherds, dating back almost 10,000 years.
One of the study’s co-authors, Jian Leiping from the Hejiang Provincial Institute of Cultural Relics and Archaeology (ICRA), said, “These sherds were associated with various vessel types, including those for fermentation, serving, storage, cooking, and processing.”
Rice was a key product for the ancient Shangshan people
The researchers that published this study analyzed residues from the inner surfaces of the sherds, the pottery clay, and sediments in their surroundings. Their sights were set on identifying where tiny plant fossils came from, and the source of starch granules and fungi.
The scientists focused their research on the source of these things because it would provide insights into how these ancient peoples used the sherds and their food processing methods.
They found a strong presence of domesticated rice fossils in the samples, alongside barnyard grass acorns and lilies. Thus, they concluded that rice was crucial for the ancient peoples that inhabited the site some 10,000 years ago.
Archaeologists also found rice husks and leaves used for pottery. This means that rice was not only used as food by the area’s ancient inhabitants.
The starch granules found by archaeologists suggest that ancient Chinese rice beer was successfully fermented.
The analysis run by archeologists and scientists revealed that the starch granules showed signs of degradation, and, crucially, gelatinization by enzymes, suggesting there was fermentation.
Another of the clues scientists found may suggest the existence of an ancient rice beer. They found molds and yeast cells, a typical indicator of brewing methods.
In addition, scientists determined that these fungi remain, reinforcing the idea that fermentation is linked with rice in the recovered pottery.
Another discovery the scientists made is that not all jars had the same residues when comparing the pottery found at the site. This suggests that some jars were specifically built for specific functions, including alcohol fermentation.
Another of the study’s collaborators, Dr. Liu Li suggested that this ancient rice beer may have played a crucial role in ceremonies like feasts, and may have been vital to the widespread rice cultivation in neolithic China.
