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Significance China is well-known for its distinctive techniques in alcohol fermentation. Here we present archaeological evidence of alcohol making based on analyses of starch granules, phytoliths, and fungi in food residues adhering to 8,000- to 7,000-y-old Neolithic pottery vessels. We demonstrate the earliest association between the wide occurrences of globular jars as liquid storage vessels and the development of two methods of alcohol making: use of cereal malts and use of moldy grain and herbs as starters. The latter method was arguably a unique invention initiated in China. Neolithic people made low-alcohol beverages with broomcorn millet, Triticeae grasses, Job’s tears, rice, beans, snake gourd root, ginger, yam, lily, and so forth. Such fermented beverages may have served social, spiritual, and medicinal functions.

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China