More than 5,000 years ago, brewers in eastern China appear to have used red mold to make rice alcohol, then strained the drink through cloth. Microscopic residues on ancient pottery show evidence of both the fermentation method and the filtering process to separate the liquid from leftover grain.
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Ancient Chinese Brewing Techniques: A 5,000-Year-Old Tradition
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November 13, 2026
1 min read
📰 Phys.org
📋 Key Takeaway
The article discusses the ancient brewing techniques used in eastern China over 5,000 years ago, highlighting the use of red mold and cloth for fermentation and filtration. While it primarily focuses on Chinese history, it reflects the broader cultural and technological advancements in ancient civilizations. Understanding such developments can provide context for Iran's own historical contributions to brewing and fermentation practices.
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Translated from the original and edited for English readers. View original source →
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