Stanford students brew 5,000-year-old Chinese beer

Fans of fine beers will surely envy the students of Stanford University, who were lucky enough to taste a drink - an analogue of modern beer consumed in China 5, 000 years ago.

The recipe came out of a group of archaeologists at Stanford University, led by Professor Li Liu. During the excavation, they discovered ancient Chinese pottery used to store beer with traces of its ingredients dating back about 5, 000 years. It was then that they had the idea to combine business with pleasure, namely, to try to restore the recipe for a drink that has sunk into oblivion.

The work was in the nature of an experiment, since there could be no question of an exact recreation of the entire recipe. The updated drink includes millet, barley, yams, lily root and grass from Southeast Asia with the exotic name of Job's tears.

As a result of creative searches, a whole line of beers was created, differing from each other in taste and smell. So, for example, thanks to the efforts of one of the students, a thick beer with "a pleasant smell and with a citrus-fruity taste" was born. In turn, other newly minted brewers have presented options with "sour" and even "musty" characteristics.

However, the presence of barley does not fully correspond to historical reality. The fact is that it was brought to China 1000 years later.