Earliest beer recipe—and the earliest known use of barley—in China.

Earliest beer recipe—and the earliest known use of barley—in China.
Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.  After scrapping that gunk from the pots, researchers analyzed it and confirmed that it was, indeed, leftover froth from a 5,000-year-old beer. They were also able to pin down the recipe of that beer to an unlikely, but delicious-sounding, combination of broomcorn millet, barley, Job’s tears, and tubers. The recipe was just published in the journal PNAS.