2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
People all over the world, especially in summer, like to enjoy a cold beer. However, beer is not a discovery of modern times, but a favorite drink for millennia.
Although it technically dehydrates us, the drink can be incredibly refreshing. The bright, bright flavors together with the carbonation bacteria and the cold temperatures make the beer an ideal way to cool down. Beer has lovers around the world thanks to its incredible taste and refreshing effects.
From ruby pink sour beers to golden grain beers, beer has literally thousands of varieties. Today, however, the technology, and according to some, its qualities and taste are different from what our ancestors drank. To find out if this is the case, scientists have recently discovered an ancient Chinese beer recipe and decided to revive it.
Experts from Stanford University in the United States stumbled upon an ancient recipe while excavating in northeastern China while studying the inner walls of ceramic vessels. The drink is a sweet fruit mixture and was prepared more than 5,000 years ago. Their work itself provides the earliest evidence of beer production in China to date.
Trying to imitate ancient behavior and doing things with the ancient method helps students fit into the past and understand why people made the drink this way. That's why we started making ancient beer, says Li Liu, who is a professor of Chinese archeology at Stanford University in the United States and lead the study.
He and his team discovered that the ancient Chinese used raspberry roots, various fruits, and the biggest surprise, barley, to make beer. Until now, barley was thought to have appeared in China no more than 4,000 years ago.
Their discovery suggests that barley, originally domesticated in West Asia, spread to China much earlier. Our results show that the purpose of growing barley in China could be related to alcohol and not as a staple food, Liu said.
Once produced, the ancient Chinese beer it turned out to be more like oatmeal and tasted much sweeter and more nutritious than today's bitter beers. The study also showed that the ingredients used for fermentation were not filtered and the drink was consumed with straws.
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