Researchers have uncovered evidence of rice beer dating back approximately 10,000 years at the Shangshan archaeological site in Zhejiang province, China. This discovery sheds light on the history of alcoholic beverages in East Asia, according to the Chinese Academy of Sciences.
The study's authors explain that the find illustrates the connection between rice fermentation and the cultural context of the region, providing insights into early Chinese agriculture and social structures.
The discovery consists of twelve ceramic fragments, which include various types of vessels used for fermentation, processing, cooking, storage, and serving of rice beer.
Professor Liu Li, one of the study's authors, stated, "We focused on identifying starch and fungi that would reveal more about the uses of ceramic vessels and methods of food and beverage processing."
Analysis of phytoliths—microscopic mineral deposits found in some plant tissues—revealed a significant presence of phytoliths from domesticated rice, indicating that rice was a crucial resource for the inhabitants of Shangshan. Additionally, a wide range of starch granules was discovered, many showing signs of enzymatic breakdown and gelatinization, characteristic of fermentation processes.
The researchers also identified a notable quantity of fungal elements, including specific molds and yeasts, some exhibiting clear signs of fermentation. These fungal materials are associated with traditional Chinese alcohol production methods, such as those used in rice wine.
Higher concentrations of these elements were found in spherical ceramic vessels compared to other cooking or processing containers, suggesting that different types of vessels were employed for specific functions, with spherical vessels primarily used for alcohol fermentation.
"The findings indicate that the Shangshan people utilized various strategies during the early phases of rice domestication. We are discovering that they used ceramic vessels, particularly spherical ones, for producing rice alcoholic beverages," the researchers noted.
The development of this alcohol production method is closely linked to rice domestication and the warm, humid climate of the early Holocene. Rice domestication provided a stable source for fermentation, while the suitable climate fostered the development of a specific Chinese fermentation method known as "qu," which relied on the growth of a particular type of fungus.
To rule out potential contamination of samples, researchers also analyzed surrounding soil, which exhibited significantly fewer observed sources. This confirmed that the vessels indeed served their intended purpose.
Alcoholic beverages are believed to have played a significant role in ceremonial feasts, suggesting a ritual significance that may have driven the widespread cultivation of rice across Neolithic China. The evidence of alcohol fermentation discovered at the Shangshan site represents the earliest known use of this technology in East Asia, illustrating the complex interplay between rice domestication, alcohol production, and social relationships.