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Archaeologists have uncovered evidence of rice beer dating back about 10,000 years at a site in Eastern China, providing further insights into the origins of alcoholic beverages in Asia.
Chinese alcohol predates recorded history. Dried residue extracted from 9,000-year-old pottery implies that early beers were already being consumed by the neolithic peoples in the area of modern China. Made from rice, honey, grapes, and hawthorn, it seems to have been produced similarly to that of Mesopotamia and Ancient Egypt. [1]
Historically Zupui was the rice beer most widely used among the Mizos and their festivals. It was brewed in a big pot and stored in every house. It was produced from a mixture of bran and broken rice. However, traditionally this would never be consumed by individuals but always in a group of people. [6]
Old Stove Brewing [18] Seattle: Opened in 2023 Paradise Creek Brewery [19] Pullman: Opened in the Old Post Office in 2010 Pike Brewing Company [20] [21] [22] Seattle: Opened in 1989 Postdoc Brewing [23] Redmond: Opened in 2014 Ram Restaurant & Brewery [24] various locations: Chain of brewpubs that started in Salem, Oregon in 1995 Redhook Ale ...
A pioneer of craft brewing in the Pacific Northwest, Hart's signature beer was Pyramid Pale Ale, which it followed with Pyramid Wheaten Ale in 1985. In 1994, Hart debuted the Apricot Ale, a fruit beer that quickly became its most prominent brand. The company opened new facilities and greatly expanded its production, and changed its name to ...
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
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Chinese beers often contain rice, sorghum and sometimes rye in addition to barley. Some beer is produced that uses bitter melon instead of hops as the bittering agent. Chinese media reported in 2001 that as many as 95% of all Chinese beers contained formaldehyde, to prevent sedimentation in bottles and cans while in storage. [9]