A Delaware brewer with a penchant for exotic drinks recently concocted a beer similar to one brewed in China some 9,000 years ago. … a recipe that included rice, honey, and grape and hawthorn fruits. He got the formula from archaeologists who derived it from the residues of pottery jars found in the late Stone Age village of Jiahu in northern China.
National Geographic had the news.
Good to know for book 2.
To get the fermentation started, McGovern imported a mold cake—traditionally used in making Chinese rice wines—from a colleague in Beijing. Gerhart mashed the cake into the rice. Once that became “funky and began to grow,” he added other ingredients, including water, honey, grapes, hawthorn fruit, and chrysanthemum flowers.
“We also turned up the brew kettle much higher than we ever would today—we know back then they would have had some type of earthen pot with a fire burning directly below it—to replicate those flavors we know formed, somewhat burnt and caramelized,” he said.
The article also notes that the brewer re-created a beer from Greece 2700 years ago. “The Midas Touch”