Ancient Brewing Method Revealed in Bronze Age China Excavation

A recent study has uncovered significant insights into the brewing practices of the Bronze Age in China, specifically at the Mogou archaeological site located in Gansu Province. Led by Dr. Yinzhi Cui and his team, the research, published in the Journal of Archaeological Science: Reports, analyzed residue from 42 pottery vessels dating back to the period between 1700 and 1100 BC. The findings indicate that the inhabitants of Mogou engaged in complex brewing methods and included a diverse array of plant resources in their diets.

The Mogou site, excavated from 2008 to 2012, revealed over 1,688 graves containing around 5,000 individuals. These graves spanned two significant cultural periods: the Qijia culture (2300–1500 BC) and the Siwa culture (1400–1100 BC). Many of the graves were categorized as catacomb-style, featuring multiple side chambers and head niches containing ceramic objects situated above the deceased.

Despite previous research into cereal-based fermented beverages in Neolithic China, little attention had been given to early Bronze Age cultural remnants and their potential use of fermentation. The pottery examined by Dr. Cui’s team provided a rare opportunity to explore the brewing practices of the Mogou people.

The researchers selected vessels from distinct phases at the site, including tombs M499, M368, M457, and M576, each representing different cultural periods. Residue analysis identified a variety of plants, such as rice, millet, Job’s tears, buckwheat, and members of the Triticeae family, including barley and wheat. These findings support earlier studies that suggested the Mogou inhabitants had a diverse diet during the second millennium BC.

Notably, many starch granules found in the vessels exhibited signs of enzymatic digestion, a clear indicator of fermentation. The analysis also revealed the presence of fungi and mold components, including hyphae, cleistothecia, and yeast cells. The identification of Monascus mold specifically suggests that the Mogou people utilized the ancient qu method for brewing their alcoholic beverages.

The qu-based brewing method, prevalent in ancient China, involved mixing qu with cooked starchy ingredients to facilitate saccharification, the process of converting starch into sugars. This fermentation process transforms sugars into alcohol. The qu method has its roots in the Shangshan culture of the Lower Yangzi River around 8000–6000 BC, and it spread to the Yellow River region by 6000–5000 BC. Once this method reached Mogou, it became integral to the mortuary rituals for over six centuries, likely playing a crucial role in preserving ancestral memory and reinforcing communal identity.

Dr. Cui emphasized the importance of this pilot study in understanding the role of fermented beverages in the Bronze Age. He noted the preliminary nature of the findings and the potential for expansion in future research, stating, “As we plan to incorporate the latest research in the future, it is premature to draw a conclusion now.”

This research sheds light on the complexity of ancient Chinese brewing practices and their social significance, marking a vital step in the ongoing exploration of Bronze Age cultural heritage.