Archaeologists in china have unearthed a 5,000 year-old brewery that had “beer-making tool kits” in underground rooms built between 3400 and 2900 B.C. This old beer making room is at a dig site in Central plain of the China. The kits that were found included things like funnels, pots and specialized jugs, their shapes suggest that they were used for brewing, filtration and storage.
It is confirmed that the brewery is the oldest beer making facility ever found in China. The tools that were recovered suggest that early brewer were capable of using specialized tools and advanced beer-making techniques.
The scientists have discovered a pottery stove which suggests that ancient brewers must have used it to heat and break down carbohydrates to sugar. For instance the underground location must have been used for both storing beer and controlling temperature.
McGovern who is known as the “Indiana Jones” of ancient fermented beverages said “All indications are that ancient peoples, [including those at this Chinese dig site], applied the same principles and techniques do today.”
The research team discovered ancient grains in the pots and jugs which showed evidence that they had been damaged by malting and mashing, two key steps in beer-making. On Monday the “recipe” for the 5000 year old beer was published in the journal Proceedings of the National Academy of Sciences.
Broomcorn millet, barley and Job’s tears, a chewy Asian grain also known as Chinese pearl barley was included in the mix of fermented.
At last real question is what did this ancient beer taste like? “It would taste a bit sour and a bit sweet” said the lead researcher Jiajing Wang, an archaeologist from Stanford University.
Most interesting fact about the discovery was the evidence of barley in the beer, as they had never seen barley in china this early before. Now barley is very common in China, nobody understands why and when it made its way there.
“Barley was one of main ingredients for beer brewing in other parts of the world, such as ancient Egypt. It is possible that when barley was introduced from Western Eurasia into the Central Plain of China, it came with the knowledge that the crop was a good ingredient for beer brewing. So it was not only the introduction of a new crop, but also the movement of knowledge associated with the crop” said Wang in her email to The Salt.
McGovern in his email writes that Chinese became early brewmaster. They made barley beer in the same period as “the earliest chemically attested barley beer from Iran” and the “earliest beer-mashing facilities in Egypt,” as well as “the earliest wine-making facility in Armenia.”
Wang and Her co-author suggest that beer brewing and consumption might have helped in shaping hierarchical societies in China thousands of years ago. McGovern also believes that “an exotic ingredient” that elites could have used to impress their friends and stay in power — “much like when we serve up that $70,000 bottle of 1982 Pétrus from Bordeaux” today.
-by Bhaskar Raghavendran
Bhaskar is a graduate in Journalism and mass communication from Amity school of communication, Noida. Contact the author at Twitter: bhaskar_ragha