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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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