A collaborative study has revealed evidence of rice beer production dating back approximately 10,000 years at the Shangshan site in Zhejiang Province, China. This groundbreaking discovery sheds light on the origins of alcoholic beverage brewing in East Asia and its connection to early rice cultivation and societal development.
The findings underscore the role of rice fermentation at Shangshan, reflecting the interplay between cultural practices and the region’s environmental conditions. They also provide valuable context for understanding the emergence of rice-based agriculture and its influence on ancient social structures.
The research was conducted by a team from Stanford University, the Institute of Geology and Geophysics (IGG) at the Chinese Academy of Sciences, and the Zhejiang Provincial Institute of Cultural Relics and Archaeology (ICRA).
The research team analyzed twelve pottery fragments from the early phase of the Shangshan site in Pujiang County, Zhejiang Province, dated to approximately 10,000–9,000 years ago. “These fragments were linked to various vessel types, including those used for fermentation, serving, storage, cooking, and processing,” explained Prof. Jiang Leping of the Zhejiang Provincial Institute of Cultural Relics and Archaeology (ICRA).
Using advanced techniques, the researchers extracted and analyzed microfossils from the pottery’s inner surfaces, clay composition, and surrounding cultural layer sediments. “We focused on identifying phytoliths, starch granules, and fungi to uncover the pottery’s functions and the food preparation methods used at Shangshan,” said Prof. Liu Li from Stanford University, the study’s lead author and co-corresponding author.
Phytolith analysis revealed a substantial presence of domesticated rice phytoliths in the pottery residues and clay. “This finding confirms that rice was a central plant resource for the Shangshan people,” noted Prof. Zhang Jianping from the Institute of Geology and Geophysics (IGG) at the Chinese Academy of Sciences, another co-corresponding author.
The study also found evidence that rice husks and leaves were used in pottery production, emphasizing rice’s critical role in Shangshan’s culture. Additionally, a diverse array of starch granules was identified in the residues, including those from rice, Job’s tears, barnyard grass, Triticeae, acorns, and lilies. Many of these starch granules showed signs of enzymatic degradation and gelatinization, strongly indicating fermentation processes.
The study also identified abundant fungal elements, including Monascus fungi and yeast cells, some of which exhibited stages of development characteristic of fermentation. These fungi are closely linked to fermentation starters, traditionally used in brewing processes, such as those in the production of hongqujiu (rice wine with red yeast) in China.
The researchers examined the distribution of Monascus and yeast remains across various pottery vessel types. They observed higher concentrations in globular jars compared to a cooking pot and a processing basin. This pattern indicates that specific vessel types were intentionally designed for particular functions, with globular jars likely crafted for alcohol fermentation.
These findings suggest that the Shangshan people practiced broad-spectrum subsistence strategies during the early stages of rice domestication. Furthermore, they utilized pottery vessels—most notably globular jars—to brew qu-based rice alcoholic beverages, showcasing their advanced understanding of fermentation techniques.
The study was published in the latest issue of the journal Proceedings of the National Academy of Sciences (PNAS).
