Did you know that the Chinese brewed beer about 5,000 years ago?
A group of researchers at Stanford were able to piece together the ancient recipe by analysing a yellowish residue found in 5,000-year-old Chinese clay funnels.
According to Liu, the ancient Chinese didn't filter the ingredients out of the beer, using straws for drinking. This left the beer looking more like porridge, and likely tasting sweeter and fruitier than lagers today, which are clear and bitter.
But students doing the experiment noted that their brew had a sour taste.
"We all came together and sampled the beers that we had made," said Madeleine Ota, an undergraduate student, in a video.
"The alcohols in general all had sort of a sour taste."
We can only wish our classes at school were this cool.
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