Traces of 10000-year-old rice beer unearthed at neolithic site in China

Traces of 10000-year-old rice beer unearthed at neolithic site in China
by Simon Mansfield
Sydney, Australia (SPX) Dec 10, 2024

A collaborative research effort has uncovered compelling evidence of rice beer production at the Shangshan site in Zhejiang Province, China, dating back around 10,000 years. This finding sheds light on the origins of alcohol brewing in East Asia and its ties to early rice cultivation and cultural development.

The study, published on December 9 in the *Proceedings of the National Academy of Sciences (PNAS)*, was led by experts from Stanford University, the Institute of Geology and Geophysics of the Chinese Academy of Sciences (IGG), and the Zhejiang Provincial Institute of Cultural Relics and Archaeology (ICRA).

Investigating Early Fermentation Practices

The research focused on analyzing twelve pottery fragments from Shangshan, a site dating back 10,000-9,000 years. "These fragments came from various vessel types used for fermentation, storage, cooking, and processing," said Prof. Jiang Leping from ICRA.

Using microfossil analysis, the team studied the pottery's inner surfaces, clay, and surrounding sediments. "We identified phytoliths, starch granules, and fungi, which provided clues about the pottery's use and food preparation methods," explained Prof. Liu Li from Stanford University, the study's lead author and co-corresponding author.

Phytolith analysis revealed the presence of domesticated rice remains, demonstrating rice's central role in Shangshan culture. According to Prof. Zhang Jianping from IGG, "Rice was a primary plant resource for the Shangshan people." Additionally, rice husks and leaves were found in pottery material, underscoring its broader cultural importance.

Signs of Fermentation Technology

The team detected multiple starch granules from various plants, including rice, Job's tears, barnyard grass, Triticeae, acorns, and lilies. Many of these granules exhibited characteristics of enzymatic degradation and gelatinization, indicative of fermentation processes.

Fungal elements, such as Monascus molds and yeast cells, were abundant in the residues, suggesting their role in traditional fermentation techniques similar to those used in producing red yeast rice wine (hongqujiu). The researchers found higher concentrations of these fungi in globular jars, supporting the idea that such vessels were purpose-built for alcohol fermentation.

Linking Agriculture, Climate, and Brewing

This brewing technology likely evolved alongside rice domestication and the favorable warm, humid climate of the early Holocene. "Domesticated rice provided a reliable resource for fermentation, and the environment supported the development of qu-based fermentation technology," Prof. Liu said.

To rule out contamination, sediment samples were also analyzed, showing significantly fewer starch and fungal traces than those found in pottery residues. Modern experiments with rice, Monascus, and yeast confirmed morphological similarities to the remains on Shangshan pottery.

"These beverages likely played an essential role in ceremonial gatherings, emphasizing their cultural significance and potential influence on the intensified cultivation of rice," Prof. Liu added.

The discovery of fermented rice beverages at Shangshan marks the earliest known use of this technology in East Asia. It offers valuable insights into the interconnected evolution of agriculture, brewing, and social structures during the early Holocene.

Research Report:Identification of 10,000-year-old rice beer at Shangshan in the Lower Yangzi River valley of China