Ancient Brewing Revealed: Insights from Bronze Age China

A recent study led by Dr. Yinzhi Cui and his team has unveiled intriguing insights into the brewing practices of ancient China, specifically at the Bronze Age site of Mogou in Gansu Province. The researchers analyzed pottery residue from 42 vessels, revealing that the inhabitants of Mogou not only consumed a variety of plant-based foods but also practiced qu-based brewing, a traditional method of making alcoholic beverages.

The Mogou site, dating from 1700 to 1100 BC, was excavated between 2008 and 2012, uncovering over 1,688 graves and approximately 5,000 individuals. These remains are significant as they span two distinct cultural periods: the Qijia culture (2300–1500 BC) and the Siwa culture (1400–1100 BC). The graves, primarily designed in a catacomb style, provide a rich context for understanding the ritual practices of the time.

In their analysis published in the Journal of Archaeological Science: Reports, the researchers focused on pottery vessels from three key tombs: M499 from the Qijia culture, and M368 and M457 from the transitional period between Qijia and Siwa cultures, as well as tomb M576 from the Siwa culture. They discovered residues indicating the presence of various plants, including rice, millet, Job’s tears, buckwheat, and species from the Triticeae family, such as barley and wheat. This diversity suggests that the Mogou people had a varied diet rich in plant resources.

The findings also revealed starch granules that showed signs of enzymatic digestion, a clear indication of fermentation processes. Notably, the presence of Monascus mold suggested a sophisticated brewing technique, as this mold is integral to the qu-based brewing method. This method, which involves mixing qu with cooked starchy ingredients, enables the conversion of starches into sugars, setting the stage for fermentation.

Historical Context of Qu-Based Brewing

The qu-based brewing technique has ancient roots, originating in the Shangshan culture of the Lower Yangzi River around 8000 to 6000 BC and further developing in the early Neolithic cultures of the Yellow River region around 6000 to 5000 BC. By the time it reached Mogou, qu-based fermentation had become integral to mortuary rituals, likely serving to preserve ancestral memory and strengthen communal identity.

Dr. Cui emphasized the significance of this research, stating that it marks an important step towards understanding the cultural role of fermented beverages in the Bronze Age. The study not only highlights the technological advancements of the time but also sheds light on social practices surrounding death and memory.

While the current study provides valuable insights, Dr. Cui noted that further research is necessary. He stated, “As we plan to incorporate the latest research in the future, it is premature to draw a conclusion now.” The team intends to expand their research with larger sample sizes to better understand the brewing practices and their cultural implications.

The Mogou site continues to offer a wealth of information about ancient Chinese civilizations, and this recent analysis provides a compelling glimpse into the dietary habits and ritual practices of its people. As archaeological methods advance and more discoveries are made, the understanding of early Bronze Age cultures in China will undoubtedly deepen, revealing the complexities of their social structures and traditions.