Ancient 10,000-Year-Old Rice Beer Unveiled in China

Researchers have discovered evidence of a 10,000-year-old beer brewing tradition in China's Lower Yangzi River valley, suggesting that ancient societies may have cultivated rice not only for food but also for brewing. The study, involving Stanford University and Chinese institutions, analyzed pottery vessels from the Shangshan site, revealing a sophisticated brewing process using rice, grains, acorns, and lily bulbs with a fermentation starter called "qu." This finding highlights the cultural significance of alcohol in early Chinese civilization and its potential role in the development of agriculture.