How Beer Brewed 5,000 Years Ago In China Tastes Today (thestreet.com)

schwit1 quotes The South China Morning Post: Stanford University students have recreated a Chinese beer using a recipe that dates back 5,000 years. The beer "looked like porridge and tasted sweeter and fruitier than the clear, bitter beers of today," said Li Liu, a professor in Chinese archaeology, was quoted by the university as saying. Last spring, Liu and her team of researchers were carrying out excavation work at the Mijiaya site in Shaanxi province and found two pits containing remnants of pottery used to make beer, including funnels, pots and amphorae. The pits dated to between 3400BC and 2900BC, in the late Yangshao era. They found a yellowish residue on the remains of the items, including traces of yam, lily root and barley...Liu taught her students to recreate the recipe as part of her archaeology course.
One student following a second ancient beer recipe created a beverage that "smelled like funky cheese."

Comments

Most interesting nugget buried at end of story

[SuperKendall]

I thought this was the most interesting thing from the whole article:

The research team was surprised to find barley in the ancient Chinese beer as barley had not become a staple crop for another 3,000 years.

Think about someone making beer but the ingredients not really catching on in a big way for three thousand years!

Or maybe the estimate of when barley because a staple crop is way off.