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takyon writes:

Archaeologists have unearthed an approximately 5,000-year-old brewery in China:

It's the oldest beer-making facility ever discovered in China – and the evidence indicates that these early brewers were already using specialized tools and advanced beer-making techniques. For instance, the scientists found a pottery stove, which the ancient brewers would have heated to break down carbohydrates to sugar. And the brewery's underground location was important for both storing beer and controlling temperature – too much heat can destroy the enzymes responsible for that carb-to-sugar conversion, explains Patrick McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum in Philadelphia, who was not involved in the current research.

[...] The research group inspected the pots and jugs, and found ancient grains that had lingered inside. The grains showed evidence that they had been damaged by malting and mashing, two key steps in beer making. Residue from inside the uncovered pots and funnels was tested with ion chromatography to find out what the ancient beer was made of. The 5,000-year-old beer "recipe" was published [DOI: 10.1073/pnas.1601465113] on Monday in the journal Proceedings of the National Academy of Sciences.

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takyon writes:

'World's oldest brewery' found in cave in Israel, say researchers

Researchers say they have found the world's oldest brewery, with residue of 13,000-year-old beer, in a prehistoric cave near Haifa in Israel. The discovery was made while they were studying a burial site for semi-nomadic hunter-gatherers.

Brewing beer was thought to go back 5,000 years, but the latest discovery may turn beer history on its head. The findings also suggest beer was not necessarily a surplus of making bread as previously thought. The researchers say they cannot tell which came first, and in October's issue of the Journal of Archaeological Science: Reports, they suggest the beer was brewed for ritual feasts to honour the dead [DOI: 10.1016/j.jasrep.2018.08.008] [DX].

When will Dogfish Head seize the research?

Related: Beer Domesticated Man
Archaeologists Unearth 5,000-Year-Old Brewery in China
5,000-Year-Old Chinese Beer Recipe Recreated by Students

Original Submission

takyon writes:

Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results

Patrick McGovern is scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum of Archaeology and Anthropology. The author of Ancient Brews: Rediscovered and Re-Created, he is known as the "Indiana Jones of Ancient Ales."

McGovern took a swing at ancient chicha, too, with the brewery Dogfish Head in Delaware. "We chewed the red Peruvian corn for eight hours. The insides of our mouths were pretty cut up and our jaws were aching and so on, but it worked," he says. The final product involved peppercorns and wild strawberries. Dogfish Head has been making chicha ever since, both serving it to customers at the brewery and shipping it out.

The trouble with re-creating ancient brews is that it's actually an impossible task, even for McGovern, who uses techniques like mass spectrometry and gas chromatography to figure out what an ancient vessel once contained.

"You don't have 100% certainty by any means," says McGovern. "The basic ingredients I think we can be pretty sure of. What we don't know about is likely microorganisms, the bittering agents, or other additives that we might have missed." In a way, we will never truly be able to taste what King Midas was drinking, or the brews of Machu Picchu. Or even something much more recent, like George Washington's favorite porter.

Ancient chicha = chewed corn and quinoa partially fermented in spit.

Boston Dogfish Beer Head Company should patent all the ancient ales.

Related: Beer Domesticated Man
Archaeologists Unearth 5,000-Year-Old Brewery in China
5,000-Year-Old Chinese Beer Recipe Recreated by Students
13,000-Year-Old Beer Residue Found in Prehistoric Cave in Israel

Original Submission