Discovering the origin of the millenary drink between rice and mystery
An international team of researchers has shaken the foundations for the history of human fermentations by finding evidence of a rice beer dating back to ten millennia, in a corner of the Asian giant. Ethyl joy is not modern; It has long been in our genes, a long time.
The finding that challenges traditional chronologies
Unlike the typical beer stories in the Middle East, dating from approximately 13,000 years ago, we now find clues in the heart of China dating from about 10,000 years in the past, in the remote region of the Yangzi River. The vestiges come from an ancient town known as Shangshan, where ceramic vessels seem to have been more than simple utensils: they were the silent warriors of fermentation.
How was it discovered that these vessels contained old beer? An analysis with magnifying glass and a lot of patience
It all started with the thorough inspection of 12 ceramic fragments that were found in the archaeological site. The interesting thing is that these vessels had multiple functions: cook, save food and … ferment. Scientists applied microanalysis techniques to detect microfossils on internal surfaces and sediments, looking for traces of components that betray fermentative processes.
The result? The presence of fitolites – plants particles – and starch grains related to domesticated rice, in addition to typical fermentation fungi. Everything indicated that these vessels had a central role in the production of alcohol and that the inhabitants of Shangshan were perhaps among the pioneers in creating a kind of “beer” in ancient times.
Chemical-biological fungi, fungi and secrets
Experts not only found remains of rice, but also indications of other plants used in fermentation, such as acorns, corral grass and lilies, components that show an advanced enzymatic degradation process. Monascus fungi and yeast cells – classes in the modern production of fermented drinks – were present in the vessels, noting that fermentation was not only an isolated experiment, but a consolidated practice.
The most interesting thing: vessels with higher concentrations of these fungi suggest that they were specifically designed to create alcohol. The learning of the use of these resources could have promoted not only consumption, but also social and cultural rites that marked the beginning of an ancestral tradition.
Why this discovery goes beyond the simple archaeological adventure
This finding also connects with agricultural development, since the domestication of rice and the climatic conditions of the early Holocene – both warm and wet – facilitated the proliferation of fermentative fungi. The evidence indicates that these drinks were not only one more assortment in the old pantry, but probably played an important role in rituals and social cohesion of Chinese Neolithic groups.
The chemical and biological analysis of these ancient remains has opened a window to the past, revealing that the thirst for innovation and holiday accompanied humans since its inception. Fermentation, in its most primitive forms, can be considered as an invocation to creativity, community and technological adaptation that brought us to where we are today.
Looking forward: cultural heritage and nostalgia of ancestral alcohol
This discovery invites us to reflect on how the ancient civilizations experienced and perfected techniques that still define many of our favorite drinks. Not only is it a reminder that the history of humanity is intertwined with the culture of alcohol, but also promotes new research to understand how these first traditions influenced social and economic development in Asia and beyond.
Perhaps, in the near future, we can recreate with greater precision these ancient concoctions and better understand their role in everyday life and in the ceremonies of those remote times, leaving a legacy that connects past, culture and science in a single cup imagined by our ancestors.
