Search results
Results from the WOW.Com Content Network
Chinese alcohol predates recorded history. Dried residue extracted from 9,000-year-old pottery implies that early beers were already being consumed by the neolithic peoples in the area of modern China.
The oldest verifiable brewery has been found in a prehistoric burial site in a cave near Haifa in modern-day Israel. Researchers have found residue of 13,000-year-old beer that they think might have been used for ritual feasts to honor the dead. The traces of a wheat-and-barley-based alcohol were found in stone mortars carved into the cave ...
Beer in China was the dominant alcoholic beverage through the Han dynasty, after which it was eclipsed by rice wine. Modern brewing appeared in the late 1800s, brought to China by Europeans who brewed pale lagers, such as Tsingtao. Both beer production and consumption of local and imported brands grew increasingly popular in the 20th century.
Archaeologists discover 10,000-year-old rice beer recipe in China. Vishwam Sankaran. December 10, 2024 at 2:49 AM ... and the globular jars may have been purposely produced for alcohol fermentation.
An old tradition spurred by social media ... “There are debates that mead is the oldest alcohol in the world, with the earliest record of a drink of fermented honey being in northern China in ...
The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. [3] In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. [4]
This page was last edited on 15 November 2017, at 12:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Jiahu yielded some of the oldest Chinese pottery yet found in Neolithic China. Patrick McGovern, of the University of Pennsylvania Museum, led a team of scientists who applied biomarker chemical analysis to pottery jars from Jiahu. They found signature molecules proving alcohol was fermented from rice, honey, grapes, and hawthorn.