Ancient rice beer recipe discovered that changes our understanding of early agriculture

Archaeologists in China's Zhejiang Province have uncovered evidence of rice beer that dates back approximately 10,000 years at the Shangshan archaeological site. This discovery sheds new light on the cultural and environmental context underpinning early rice agriculture in Asia. Researchers analyzed twelve pottery sherds uncovered at the site, focusing on residues from their inner surfaces, as well as the surrounding clay and sediments. Notably, a significant presence of domesticated rice fossil remains and starch granules was found in the pottery, indicating that rice was a central resource for the Shangshan people. The study also detailed that ancient pottery vessels were utilized for various purposes, including fermentation, serving, storage, cooking, and food processing. Among the findings were traces of fungi and yeast cells, commonly used in traditional brewing techniques, with concentration levels being notably higher in globular jars that likely served a specific function for alcohol fermentation. Such evidence implies that these ancient people had developed brewing technology that was closely tied to the domestication of rice. Further analysis revealed that rice husks and leaves played a role in pottery production, thus enhancing the understanding of rice's integral role in early Chinese culture. The findings highlight the connection between the emergence of brewing technology during the Shangshan period and the favorable climatic conditions that promoted rice cultivation. It appears that the development of qu-based fermentation technology was reliant on the growth of filamentous fungi, further underscoring the cultural significance of rice in Neolithic China. Finally, researchers propose that these rice-based alcoholic beverages may have held ceremonial importance, serving as a key element in feasting rituals. Such practices could have been a critical driving force behind the intensified use and cultivation of rice, laying the foundation for agricultural development in ancient China. These insights significantly contribute to understanding the broader cultural environment surrounding the origins of alcoholic beverages in Asia.